Creamy Coconut Chicken and Rice Bowl
A quick and satisfying coconut chicken and rice bowl packed with flavor and protein, perfect for busy evenings.
Ingredients
- 1 lb chicken breast cut into bite-sized pieces
- 1 cup jasmine rice
- 1 can coconut milk
- 1 cup chicken broth
- 1 onion diced
- 2 cloves garlic minced
- 1 bell pepper bell pepper sliced
- Salt and pepper to taste
- Tropical toppings e.g., sliced avocado, lime wedges, cilantro
Instructions
- Heat some oil in a large pan over medium heat. Add the diced onion and minced garlic, and sauté until fragrant, about 2-3 minutes.
- Add the chicken pieces to the pan, cooking until browned on the outside, about 5-7 minutes.
- Stir in the sliced bell pepper, rice, coconut milk, and chicken broth. Bring everything to a boil.
- Once boiling, reduce the heat and cover. Let it simmer for about 15-20 minutes, until the rice is tender and the chicken is cooked through.
- Don’t forget to season it with salt and pepper to your liking right before serving.
- Spoon the mixture into bowls and top with your favorite tropical flair—slices of avocado, fresh cilantro, or a squeeze of lime!
Notes
Jasmine rice is key for that lovely fluffy texture, but you can swap it for brown rice if you prefer. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave; add a splash of coconut milk or broth if it seems dry. Feel free to customize toppings based on your preferences.