Coconut Chicken Rice Bowl
"These Coconut Chicken Rice Bowls are not only a breeze to prepare but also packed with protein, making them an excellent choice for those who are gluten-free and dairy-free!"
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Ingredients
- 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
- 3 cloves of garlic
- 1 teaspoon fresh grated ginger
- 1/4 cup chicken broth
- 1 1/4 cup canned light coconut milk
- 1 tbsp of tomato paste
- 1/2 teaspoon kosher salt
- fresh cilantro
- 3 cups cooked jasmine rice or basmati
- more coconut milk
Instructions
- 1
Sprinkle the chicken with salt, paprika, and an assortment of dried herbs for flavor enhancement.
- 2
Heat a large skillet on high and coat it with cooking spray. Sear the chicken for 3 to 5 minutes until it develops a golden-brown crust, ensuring it’s in a single layer.
- 3
After browning, take the chicken out of the skillet, lower the heat, and apply a bit more cooking spray. Toss in the onion, garlic, and ginger, sautéing for 1 minute before adding broth to scrape up the flavorful bits from the pan.
- 4
Allow the mixture to simmer for about 1 minute, then incorporate the tomato paste, coconut milk, and a 1/2 teaspoon of salt.
- 5
Let the sauce gently simmer for a few minutes until it begins to thicken. Return the chicken, along with any collected juices, to the skillet and cook over medium heat for an additional 3 to 4 minutes.
- 6
Plate the dish over jasmine rice, garnishing with cilantro and a drizzle of extra coconut milk if you wish.
Nutrition Information
Notes & Tips
- Variations: