Description
Escape to paradise with this Coconut Chicken Rice Bowl, featuring tender chicken, creamy coconut rice, and vibrant veggies for a delightful, easy meal that pleases any palate.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 1 cup coconut milk
- 1 cup jasmine rice
- 2 tbsp fresh lime juice
- 1 cup sliced bell peppers
- 2 sliced green onions
- 2 cloves minced garlic
- 2 tbsp soy sauce
- Cilantro (optional for garnish)
Instructions
- Marinate chicken in a mixture of coconut milk, soy sauce, garlic, and lime juice for at least 30 minutes.
- Rinse jasmine rice under cold water until clear. Cook according to package instructions until fluffy.
- Sauté sliced bell peppers in a pan over medium heat for about 3-5 minutes until tender-crisp.
- In a skillet, cook marinated chicken over medium-high heat for about 6-7 minutes per side until golden and fully cooked.
- Fluff rice and layer it in bowls with sautéed vegetables and sliced chicken on top.
- Garnish with green onions and cilantro if desired. Serve with an extra squeeze of lime.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Tropical
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 485
- Sugar: 4g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 15g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 95mg