Description
Quick and easy high-protein Coconut Chicken Rice Bowls are perfect for my gluten-free, dairy-free friends!
Ingredients
Scale
- 1 1/2 lbs diced chicken breast
- 1 teaspoon kosher salt
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano or dried herbs
- 1/2 onion, minced
- 3 cloves of garlic
- 1 teaspoon fresh grated ginger
- 1/4 cup chicken broth
- 1 1/4 cup canned light coconut milk
- 1 tbsp tomato paste
- 1/2 teaspoon kosher salt
- fresh cilantro
- 3 cups cooked jasmine rice or basmati
- coconut milk, optional for topping
Instructions
- Season: Season the chicken with salt, paprika and dried herbs.
- Brown: Preheat a large skillet over high and spray with oil then brown the chicken in an even layer, 3-5 minutes.
- Sauté: Once browned, remove the chicken, reduce heat and spray with more oil. Add the onion, garlic, ginger, and cook 1 minute, then add the broth to deglaze the pan.
- Simmer Sauce: Simmer about 1 minute then add in the tomato paste, coconut milk, and 1/2 teaspoon salt.
- Combine: Bring the sauce to a simmer for a few minutes to thicken, add the chicken back along with any juices and cook on medium heat 3 to 4 minutes.
- Serve: Serve over jasmine rice and garnish with cilantro and drizzle with more coconut milk, if desired.
Notes
Swap chicken breasts with thighs, tofu, or shrimp. For a vegetarian version, use vegetable broth and tofu/veggies. Add red curry paste for extra flavor. Use scallions instead of cilantro if preferred.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 cup chicken, 3/4 cup rice
- Calories: 429 kcal
- Sugar: 4 g
- Sodium: 562 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1.5 g
- Protein: 40 g
- Cholesterol: 124 mg
Keywords: coconut chicken, rice bowl, high protein, gluten-free, dairy-free, meal prep