Description

There’s nothing quite like the combination of creamy coconut with tender chicken and fluffy rice. This Coconut Chicken Rice Bowl is a hit in my home—everyone loves how the flavors come together. The coconut marinade makes the chicken super juicy, and when it’s all served over rice with fresh veggies, it feels like a little tropical getaway in a bowl. My family loves topping it with crunchy peanuts and a squeeze of lime for that perfect finishing touch!

Ingredients

Scale

2 boneless, skinless chicken breasts, thinly sliced
1 cup coconut milk
1 tbsp soy sauce
1 tbsp lime juice
2 cloves garlic, minced
1 tsp ginger, minced
1 tbsp honey (optional)
1 tbsp olive oil
1 cup jasmine or basmati rice
1 cup coconut water (or water for cooking rice)
1 cucumber, thinly sliced
1 carrot, julienned
½ cup red cabbage, shredded
¼ cup peanuts or cashews, roughly chopped
Fresh cilantro for garnish
Lime wedges for serving

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Instructions

Marinate the Chicken:
In a bowl, combine coconut milk, soy sauce, lime juice, garlic, ginger, and honey (if using). Add the sliced chicken to the marinade and let it sit for at least 20 minutes, or up to 2 hours for a deeper flavor.
Cook the Rice:
While the chicken marinates, cook the rice. Rinse the rice under cold water, then add it to a saucepan with the coconut water (or regular water). Bring to a boil, reduce the heat to low, cover, and simmer for 15 minutes, or until the rice is fluffy.
Cook the Chicken:
Heat olive oil in a large skillet over medium heat. Remove the chicken from the marinade and cook in batches, about 3-4 minutes per side, until golden brown and cooked through. Discard the marinade.
Assemble the Rice Bowls:
Divide the rice into bowls, top with the cooked chicken, cucumber slices, carrot strips, shredded red cabbage, and chopped peanuts.
Garnish and Serve:
Garnish with fresh cilantro and a squeeze of lime juice. Serve with lime wedges on the side for extra flavor.

Prep Time: 15 minutes
Cook Time: 20 minutes

Nutrition

Serving Size: 4
Calories: 500