Coconut Chicken Rice Bowl

Coconut Chicken Rice Bowl is a flavorful, tropical-inspired dish featuring tender coconut-marinated chicken, served over fluffy coconut rice with vibrant veggies. It’s a perfect blend of creamy, savory, and fresh flavors that’s easy to make for lunch or dinner!

Coconut Chicken Rice Bowl

Print Recipe

Coconut Chicken Rice Bowl is a flavorful, tropical-inspired dish featuring tender coconut-marinated chicken, served over fluffy coconut rice with vibrant veggies. It’s a perfect blend of creamy, savory, and fresh flavors that’s easy to make for lunch or dinner!

• Author: Chef Sara

Ingredients

• For the Coconut Chicken:
• For the Coconut Rice:
• For the Bowl Toppings:

Instructions

1. Marinate the Chicken:In a large bowl, combine the coconut milk, soy sauce, lime juice, brown sugar, minced garlic, and grated ginger.Add the sliced chicken to the marinade and let it sit for at least 30 minutes, or up to 2 hours for extra flavor.
2. In a large bowl, combine the coconut milk, soy sauce, lime juice, brown sugar, minced garlic, and grated ginger.
3. Add the sliced chicken to the marinade and let it sit for at least 30 minutes, or up to 2 hours for extra flavor.
4. Cook the Coconut Rice:Rinse the rice under cold water until the water runs clear.In a medium saucepan, add the rinsed rice, coconut milk, water, and salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-18 minutes, or until the rice is tender and the liquid is absorbed.Fluff the rice with a fork and set aside.
5. Rinse the rice under cold water until the water runs clear.
6. In a medium saucepan, add the rinsed rice, coconut milk, water, and salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-18 minutes, or until the rice is tender and the liquid is absorbed.
7. Fluff the rice with a fork and set aside.
8. Cook the Chicken:Heat olive oil in a large skillet over medium-high heat.Remove the chicken from the marinade and cook in the skillet for 5-6 minutes on each side, or until browned and cooked through (internal temperature should reach 165°F/75°C).
9. Heat olive oil in a large skillet over medium-high heat.
10. Remove the chicken from the marinade and cook in the skillet for 5-6 minutes on each side, or until browned and cooked through (internal temperature should reach 165°F/75°C).
11. Assemble the Bowls:Divide the coconut rice among bowls.Top with the cooked chicken slices, sliced bell pepper, cucumber, shredded carrots, and sliced avocado.
12. Divide the coconut rice among bowls.
13. Top with the cooked chicken slices, sliced bell pepper, cucumber, shredded carrots, and sliced avocado.
14. Garnish:Sprinkle chopped fresh cilantro and toasted coconut flakes over the bowls.Serve with lime wedges for an extra burst of flavor.
15. Sprinkle chopped fresh cilantro and toasted coconut flakes over the bowls.
16. Serve with lime wedges for an extra burst of flavor.

Notes

Make it spicy:Add sriracha or sliced jalapeños for a spicy kick.
Make it vegetarian:Use tofu or tempeh instead of chicken and marinate in the same sauce.
Storage:Store leftovers in an airtight container in the fridge for up to 3 days.