When time is tight, this 30-minute coconut chicken rice bowl saves dinner with minimal fuss. Featuring shredded chicken, coconut milk, and simple spices, it's a high-protein meal that comes together…

Ingredients

• 1 lb boneless skinless chicken breasts
• 1 tbsp olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 can (13.5 oz) full-fat coconut milk
• 1/2 cup chicken broth
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper (optional)
• Salt and pepper to taste
• 2 cups cooked white rice
• 1/4 cup chopped fresh cilantro
• 1 lime, cut into wedges
• 1 tbsp toasted sesame seeds
• 1 tsp chili oil (optional)

Instructions

Step 1

Gather all ingredients: chicken breasts, olive oil, onion, garlic, coconut milk, chicken broth, spices, cooked rice, cilantro, lime, sesame seeds, and chili oil if using. This ensures a smooth cooking process.

Step 2

Heat olive oil in a large skillet over medium-high heat. Season chicken breasts with salt and pepper, then cook for 5-6 minutes per side until golden brown and cooked through (internal temperature 165°F/74°C). Remove chicken and set aside.

Step 3

In the same skillet, add diced onion and sauté for 2-3 minutes until translucent. Add minced garlic and cook for 30 seconds until fragrant.

Step 4

Pour in coconut milk and chicken broth, scraping up any browned bits from the bottom. Stir in cumin, coriander, turmeric, and cayenne (if using). Bring to a simmer and cook for 5 minutes until sauce thickens slightly.

Step 5

Shred the cooked chicken using two forks, then return it to the skillet. Stir to coat with the coconut sauce. Simmer for 2-3 minutes until heated through.

Step 6

To serve, divide cooked rice among bowls. Top with coconut chicken, then garnish with cilantro, lime wedges, toasted sesame seeds, and a drizzle of chili oil if desired. Enjoy immediately.

For best results

• For extra flavor, use bone-in chicken thighs instead of breasts; adjust cooking time accordingly.
• To save time, use pre-cooked rice or microwaveable rice packets.
• Make it a complete meal by adding steamed vegetables like broccoli or bell peppers.

Variations

• Make it vegetarian: Replace chicken with chickpeas or tofu and use vegetable broth.
• Add a kick: Include a diced jalapeño or a tablespoon of sriracha with the spices.
• Creamier version: Stir in a tablespoon of peanut butter or almond butter at the end.

Nutrition

• Calories450 kcal
• Total Fat24g
• Saturated Fat16g
• Cholesterol75mg
• Sodium350mg
• Total Carbohydrates30g
• Dietary Fiber2g
• Sugars4g
• Protein32g

Common Questions