Looking for a quick and easy chicken dinner recipe? This Coconut Chicken Rice Bowl is the perfect balance of creamy, savory, and aromatic flavors. With tender chicken simmered in a rich coconut sauce and served over fluffy jasmine rice, this dish is both satisfying and simple to make.

Why You’ll Love This Coconut Chicken Rice Bowl

Quick & Easy – Ready in under 30 minutes, making it perfect for busy weeknights.
Healthy & Nourishing – Packed with protein, healthy fats, and flavorful spices.
One-Pan Meal – Less cleanup and minimal effort required.
Versatile & Customizable – Easily adjust spices, add vegetables, or make it dairy-free.

Ingredients for Coconut Chicken Rice Bowl

For the Chicken:

• 1 ½ lbs diced chicken breast
• 1 teaspoon kosher salt
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano (or your favorite dried herbs)

For the Coconut Sauce:

• ½ onion, minced
• 3 garlic cloves, minced
• 1 teaspoon fresh grated ginger (or 1 tbsp for extra flavor)
• ¼ cup chicken broth
• 1 ¼ cups canned light coconut milk
• 1 tablespoon tomato paste
• ½ teaspoon kosher salt

For the Bowls:

• 3 cups cooked jasmine rice (or basmati rice)
• Fresh cilantro, chopped
• Extra coconut milk (optional for topping)

How to Make Coconut Chicken Rice Bowls

Step 1: Season & Cook the Chicken

• Season the diced chicken breast with salt, smoked paprika, and dried herbs.
• Heat a large skillet over high heat and lightly spray with oil.
• Cook the chicken for 3-5 minutes, stirring occasionally, until browned.
• Remove from the skillet and set aside.

Step 2: Prepare the Coconut Sauce

• Reduce heat to medium and spray the skillet with more oil.
• Add onion, garlic, and ginger, cooking for 1 minute until fragrant.
• Pour in chicken broth to deglaze the pan, simmer for 1 minute.
• Stir in tomato paste, coconut milk, and salt.
• Let the sauce simmer for a few minutes until slightly thickened.

Step 3: Combine & Simmer

• Return the browned chicken to the skillet, stirring to coat in the sauce.
• Simmer on medium heat for 3-4 minutes until the chicken is fully cooked and the sauce thickens.

Step 4: Assemble & Serve

• Spoon the coconut chicken over a bed of cooked jasmine rice.
• Garnish with fresh cilantro and a drizzle of extra coconut milk, if desired.

Tips & Variations

Make It Spicy: Add red pepper flakes or sriracha for extra heat.
Add More Veggies: Stir in bell peppers, spinach, or peas for a nutritious boost.
Low-Carb Option: Serve with cauliflower rice instead of jasmine rice.
Meal Prep Friendly: Store leftovers in an airtight container for up to 4 days in the fridge.

Frequently Asked Questions (FAQs)

Can I Use Chicken Thighs Instead of Chicken Breast?

Yes! Boneless, skinless chicken thighs work great and add extra juiciness to the dish.

What Can I Serve with Coconut Chicken Rice Bowls?

Pair this dish with a side of steamed vegetables, a fresh salad, or a simple cucumber yogurt sauce for a balanced meal.

Can I Make This Dish Dairy-Free?

Absolutely! This recipe is naturally dairy-free since it uses coconut milk instead of cream.

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