Coconut Chicken Rice Bowls
A comforting dish featuring tender chicken, vibrant veggies, and creamy coconut milk, perfect for busy evenings and family-friendly meals.
Ingredients
Main Ingredients
- 1 lb chicken breast, diced
- 1 cup coconut milk
- 2 cups cooked rice Day-old rice works best for texture.
- 1 cup vegetables (e.g., bell peppers, broccoli) Swap based on seasonal availability.
- 2 tablespoons soy sauce Use gluten-free soy sauce for gluten-free option.
- 1 tablespoon coconut oil
- to taste Salt and pepper
- for garnish Fresh cilantro Add for a fresh finish.
Instructions
Preparation
- In a skillet, heat coconut oil over medium heat.
- Add diced chicken and season with salt and pepper. Cook until chicken is browned and cooked through.
- Add vegetables to the skillet and stir-fry until tender.
- Pour in coconut milk and soy sauce, and let it simmer for a few minutes.
- Serve the chicken and vegetable mixture over cooked rice.
- Garnish with fresh cilantro before serving.
Notes
For a spicier kick, add red pepper flakes or a splash of sriracha. Leftovers can be stored in the fridge for 3-4 days or frozen for up to a month.