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Coconut chicken rice bowls topped with fresh herbs and vegetables

Coconut Chicken Rice Bowls

A creamy and delicious chicken dish served over rice, featuring coconut milk and garnished with fresh green onions.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Tropical
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked rice
  • 1 lb chicken breast, diced
  • 1 cup coconut milk
  • 1 tablespoon soy sauce or tamari
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • Chopped green onions (for garnish)
  • Lime wedges (for serving)

Method
 

Cooking
  1. In a pan over medium heat, cook the diced chicken breast until browned and cooked through.
  2. Add garlic powder, soy sauce, salt, and pepper to the chicken, stirring to combine.
  3. Pour in the coconut milk and let it simmer for 5-7 minutes until the sauce thickens slightly.
  4. In serving bowls, place a scoop of cooked rice and top with the coconut chicken mixture.
  5. Garnish with chopped green onions and serve with lime wedges.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days, or freeze the coconut chicken mixture separately for up to 2 months.