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Coconut Chicken Rice Bowl

Juicy chicken simmered in creamy coconut milk with garlic, ginger, and lime, served over fluffy rice with avocado and fresh herbs. One skillet, ready in 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Asian-Inspired
Calories: 460
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb boneless skinless chicken breasts Diced into bite-size pieces
  • 1 can (13.5 oz) full-fat coconut milk Full-fat recommended for creamiest sauce
  • 2 cups cooked rice Jasmine, basmati, or brown rice
  • 1 tbsp vegetable oil or coconut oil
  • 2 cloves garlic Minced
  • 1 tsp fresh ginger Grated
  • 1 tbsp soy sauce Use tamari for gluten-free
  • 1 tsp fresh lime juice
  • 1 pinch salt To taste
  • 1 pinch black pepper To taste
  • 1 handful fresh cilantro or green onions For garnish
  • 1 piece avocado Optional, sliced for serving
  • 1 piece lime Optional, cut into wedges for serving

Equipment

  • Large skillet
  • Pot for rice

Method
 

  1. Heat vegetable or coconut oil in a large skillet over medium heat until shimmering. Add the diced chicken in a single layer, season with salt and pepper, and cook for 5 to 7 minutes, stirring occasionally, until golden and cooked through with no pink remaining.
  2. Push chicken to one side of the pan. Add minced garlic and grated ginger to the open space and stir for 1 minute until fragrant. Mix together with the chicken.
  3. Pour in the coconut milk, soy sauce, and lime juice. Stir to combine and bring to a gentle simmer. Cook uncovered for 5 to 7 minutes, stirring occasionally, until the sauce thickens slightly and coats the back of a spoon.
  4. While the sauce simmers, cook your rice according to package directions if not already done.
  5. Spoon the creamy coconut chicken over warm rice. Top with fresh cilantro or green onions and optional avocado slices and a lime wedge. Serve immediately.

Notes

Use full-fat coconut milk for the richest sauce. If sauce is too thin, simmer uncovered a few extra minutes. If too thick, add a splash of broth or water. Store chicken and rice separately for best meal prep results. Chicken mixture freezes well for up to 2 months.