When you need something nourishing, flavorful, and easy to prepare, this Coconut Chicken Rice Bowl checks all the boxes. It’s hearty yet light, rich without being heavy, and packed with protein — all while being gluten-free and dairy-free. Perfect for weeknight meals or meal prep, this dish delivers bold flavor thanks to aromatic spices, coconut milk, and fresh ginger.
Inspired by tropical flavors and built on a base of jasmine rice, this bowl brings together tender chicken, creamy coconut sauce, and a fragrant herb finish. It’s comfort food made clean — satisfying enough for the whole family and versatile enough for any season.
Why You’ll Love This Coconut Chicken Rice Bowl
- Naturally gluten-free and dairy-free
- Packed with protein and healthy fats
- Comes together in under 30 minutes
- Cozy and comforting, but light enough for warm weather
- Meal prep-friendly and customizable
Ingredients
This recipe makes 4 servings. Here’s what you’ll need:
For the Chicken:
- 1 ½ lbs diced chicken breast
- 1 teaspoon kosher salt
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano or mixed herbs
For the Coconut Sauce:
- ½ onion, minced
- 3 cloves garlic, minced
- 1 teaspoon fresh grated ginger (or up to 1 tablespoon for extra zing)
- ¼ cup chicken broth
- 1 ¼ cups canned light coconut milk
- 1 tablespoon tomato paste
- ½ teaspoon kosher salt
For the Bowls:
- 3 cups cooked jasmine or basmati rice
- Fresh cilantro (for garnish)
- Additional coconut milk (optional, for drizzling)
How to Make Coconut Chicken Rice Bowls
Step 1: Season the Chicken
In a bowl, toss diced chicken breast with salt, smoked paprika, and oregano. Coat well and set aside while you prep the sauce.
Step 2: Brown the Chicken
Heat a large skillet over high heat and lightly spray with oil. Add the chicken in an even layer and sear for 3–5 minutes, just until golden. Don’t overcrowd the pan. Once browned, transfer the chicken to a plate and set aside.
Step 3: Build the Sauce
Reduce the heat to medium and add a bit more oil to the skillet. Add the minced onion, garlic, and grated ginger. Sauté for 1–2 minutes until fragrant, then pour in the chicken broth to deglaze the pan, scraping up any browned bits.
Stir in the tomato paste, coconut milk, and salt. Bring the mixture to a gentle simmer, allowing it to thicken slightly.
Step 4: Finish the Chicken
Return the browned chicken and any juices to the skillet. Stir to coat in the sauce and simmer for another 3–4 minutes until the chicken is cooked through and infused with flavor.
Step 5: Assemble the Bowls
Scoop the warm jasmine rice into serving bowls. Top with the coconut chicken and a generous spoonful of sauce. Garnish with fresh chopped cilantro and a drizzle of extra coconut milk if desired.
Serve hot and enjoy immediately, or portion into containers for a meal prep win!
Tips for Success
- Use full-fat coconut milk for a creamier, richer sauce if you prefer
- Swap jasmine rice for brown rice or cauliflower rice for a lower-carb option
- Add vegetables like sautéed spinach, bell peppers, or snap peas for more nutrients
- For extra heat, stir in a pinch of red pepper flakes or a dash of chili oil
Make-Ahead and Storage
Make-Ahead: This recipe is great for meal prep! Cook the chicken and sauce up to 3 days in advance.
Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
Freezing: The coconut sauce freezes well. Freeze the chicken and sauce without rice for up to 2 months. Thaw in the refrigerator and reheat gently.
Serving Suggestions
- Pair with a crisp cucumber salad or quick pickled veggies
- Serve alongside grilled pineapple for a tropical twist
- Add toasted cashews or peanuts for a bit of crunch
Why Coconut Chicken Rice Bowls Are a Weeknight Hero
This recipe is one of those you’ll keep coming back to. It’s flexible, deeply flavorful, and naturally suits many dietary needs. Whether you’re dairy-free, gluten-free, or just looking for a lighter dinner with satisfying flavor, this Coconut Chicken Rice Bowl delivers comfort with every bite.
The Goods
Coconut Chicken Rice Bowl
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Recipes
For the Chicken:
- 1 ½ lbs diced chicken breast
- 1 teaspoon kosher salt
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano or mixed herbs
For the Coconut Sauce:
- ½ onion minced
- 3 cloves garlic minced
- 1 teaspoon fresh grated ginger or up to 1 tablespoon for extra zing
- ¼ cup chicken broth
- 1 ¼ cups canned light coconut milk
- 1 tablespoon tomato paste
- ½ teaspoon kosher salt
For the Bowls:
- 3 cups cooked jasmine or basmati rice
- Fresh cilantro for garnish
- Additional coconut milk optional, for drizzling
Instructions
Step 1: Season the Chicken
- In a bowl, toss diced chicken breast with salt, smoked paprika, and oregano. Coat well and set aside while you prep the sauce.
Step 2: Brown the Chicken
- Heat a large skillet over high heat and lightly spray with oil. Add the chicken in an even layer and sear for 3–5 minutes, just until golden. Don’t overcrowd the pan. Once browned, transfer the chicken to a plate and set aside.
Step 3: Build the Sauce
- Reduce the heat to medium and add a bit more oil to the skillet. Add the minced onion, garlic, and grated ginger. Sauté for 1–2 minutes until fragrant, then pour in the chicken broth to deglaze the pan, scraping up any browned bits.
- Stir in the tomato paste, coconut milk, and salt. Bring the mixture to a gentle simmer, allowing it to thicken slightly.
Step 4: Finish the Chicken
- Return the browned chicken and any juices to the skillet. Stir to coat in the sauce and simmer for another 3–4 minutes until the chicken is cooked through and infused with flavor.
Step 5: Assemble the Bowls
- Scoop the warm jasmine rice into serving bowls. Top with the coconut chicken and a generous spoonful of sauce. Garnish with fresh chopped cilantro and a drizzle of extra coconut milk if desired.
- Serve hot and enjoy immediately, or portion into containers for a meal prep win!
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