This simple coconut chicken rice bowl delivers over 30g of protein per serving with basic ingredients. A healthy, budget-friendly dinner that satisfies without complicated steps.
Ingredients
Instructions
Gather all ingredients: chicken breast, coconut milk, basmati rice, coconut oil, garlic, ginger, turmeric, salt, pepper, green onions, and lime juice.
Rinse the basmati rice under cold water until the water runs clear. Cook according to package directions (typically 1 cup rice to 1.5 cups water, simmer covered for 15 minutes). Fluff with a fork and set aside.
While the rice cooks, slice the chicken breast into thin strips or bite-sized pieces. Season with salt, pepper, and turmeric.
Heat coconut oil in a large skillet over medium-high heat. Add the chicken and cook until golden and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
In the same skillet, reduce heat to medium. Add minced garlic and grated ginger, sauté for 30 seconds until fragrant. Pour in the coconut milk, scraping up any browned bits. Simmer for 3-4 minutes until slightly thickened. Stir in lime juice and adjust seasoning.
Return the chicken to the skillet, toss to coat in the coconut sauce. Serve over the cooked rice. Garnish with sliced green onions and a crack of black pepper. Enjoy!
For best results
- For extra flavor, toast the rice in a dry pan before cooking.
- Use full-fat coconut milk for the creamiest sauce; light coconut milk may result in a thinner sauce.
- If you prefer more heat, add a pinch of red pepper flakes or a sliced chili with the garlic.
Variations
- Swap chicken for shrimp or firm tofu for a different protein.
- Add vegetables like bell peppers, snap peas, or spinach for extra nutrients.
- Use brown rice or cauliflower rice for a lower-carb option.
Nutrition
- Calories485 kcal
- Total Fat22g
- Saturated Fat16g
- Cholesterol95mg
- Sodium420mg
- Total Carbohydrates38g
- Dietary Fiber2g
- Sugars3g
- Protein32g