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–+ servings
Jennifer Johnson

Coconut Chicken Rice Bowl: A Delicious Recipe to Try!

A delicious and creamy Coconut Chicken Rice Bowl featuring tender chicken thighs, jasmine rice, and vibrant vegetables in a coconut sauce.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian
Calories: 480
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cups cooked jasmine rice
  • 1 pound boneless skinless chicken thighs
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 can 13.5 ounces coconut milk
  • 1 tablespoon soy sauce
  • 1 tablespoon lime juice
  • 1 cup broccoli florets
  • 1/2 cup shredded carrots
  • 1/4 cup chopped fresh cilantro for garnish
  • Lime wedges for serving

Method
 

  1. In a large skillet, heat the olive oil over medium-high heat. Season the chicken thighs with salt, pepper, garlic powder, and onion powder. Add the chicken to the skillet and cook for about 6-7 minutes on each side, or until fully cooked and golden brown. Remove from the skillet and let rest for a few minutes before slicing.
  2. In the same skillet, add the coconut milk, soy sauce, and lime juice. Stir to combine and bring to a gentle simmer. Add the broccoli florets and shredded carrots, cooking for about 5 minutes until the vegetables are tender.
  3. Slice the cooked chicken thighs and return them to the skillet, stirring to coat the chicken in the coconut sauce. Allow everything to heat through for another 2-3 minutes.
  4. To serve, place a generous scoop of jasmine rice in each bowl, top with the coconut chicken and vegetable mixture, and garnish with chopped cilantro. Serve with lime wedges on the side.

Nutrition

Serving: 1bowlCalories: 480kcalCarbohydrates: 40gProtein: 30gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 13gCholesterol: 100mgSodium: 800mgFiber: 3gSugar: 2g

Notes

  • For a spicier kick, add a teaspoon of red pepper flakes or a diced jalapeño to the coconut sauce.
  • Substitute the chicken thighs with shrimp or tofu for a different protein option, adjusting the cooking time as needed.

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