As the air cools and the golden light of fall settles in, it’s time for meals that feel like a warm hug in a bowl. This gluten free Coconut Chicken Rice Bowl is exactly that. It’s creamy and rich from the coconut milk, slightly tangy from the lime, and balanced with tender chicken and fluffy rice. Whether you’re feeding your family on a weeknight or meal prepping for the days ahead, this dish hits all the right notes—comforting, simple, and incredibly flavorful.
One of the reasons this recipe is so loved is its flexibility. You can prep it in advance, switch up the toppings, and trust that it will deliver every time. And for anyone avoiding gluten, it’s naturally safe without sacrificing flavor. Let’s get cooking.
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Gluten Free Coconut Chicken Rice Bowl
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
A cozy, creamy, gluten free Coconut Chicken Rice Bowl with bright lime, tender chicken, and comforting rice—perfect for fall meals or meal prep.
Ingredients
- 1 lb boneless, skinless chicken thighs (or breasts)
- 1 can (13.5 oz) full-fat coconut milk
- 2 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp tamari (gluten-free soy sauce)
- 1 tbsp lime juice
- 1 tsp maple syrup or honey
- Salt and pepper to taste
- 1 tbsp avocado oil or coconut oil
- 1 cup jasmine or basmati rice
- 2 cups water or broth
- Pinch of salt
- Optional toppings: Shredded carrots, Toasted coconut flakes, Sliced avocado, Chopped scallions, Fresh cilantro, Lime wedges
- Optional additions: Steamed broccoli, Baby spinach, Edamame
Instructions
- In a bowl, whisk together coconut milk, garlic, ginger, tamari, lime juice, and maple syrup. Add chicken and marinate at least 15 minutes or overnight.
- Rinse rice under cold water. In a pot, bring water or broth and salt to a boil. Add rice, cover, reduce to simmer for 15 minutes. Let sit 5 minutes off heat. Fluff with fork.
- Heat oil in a skillet over medium-high. Remove chicken from marinade (reserve liquid), sear 4–5 minutes per side until golden and cooked through. Slice.
- Pour reserved marinade into the skillet. Simmer 5–7 minutes until slightly thickened. Return sliced chicken to pan, coat with sauce.
- Assemble bowls with rice, coconut chicken, sauce, and toppings of choice. Serve with lime wedges.
Notes
Use full-fat coconut milk for creaminess. Lime juice adds brightness. Simmer sauce gently to avoid curdling. Cook rice in broth for added flavor. Slice chicken against the grain for tenderness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Gluten Free
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 4g
- Sodium: 710mg
- Fat: 28g
- Saturated Fat: 19g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 90mg
Ingredients: What You’ll Need
This dish is built on pantry staples with just a few fresh additions. It’s budget-friendly and easy to shop for, too.
For the coconut chicken:
- 1 lb boneless, skinless chicken thighs (or breasts)
- 1 can (13.5 oz) full-fat coconut milk
- 2 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp tamari (gluten-free soy sauce)
- 1 tbsp lime juice
- 1 tsp maple syrup or honey
- Salt and pepper to taste
- 1 tbsp avocado oil or coconut oil for cooking
For the rice:
- 1 cup jasmine or basmati rice
- 2 cups water or broth
- Pinch of salt
Optional toppings:
- Shredded carrots
- Toasted coconut flakes
- Sliced avocado
- Chopped scallions
- Fresh cilantro
- Lime wedges
Optional additions:
- Steamed broccoli
- Baby spinach
- Edamame
Step-by-Step Instructions
This recipe comes together in under 40 minutes and works great as a make-ahead meal too.
1. Marinate the chicken
In a medium bowl, whisk together the coconut milk, garlic, ginger, tamari, lime juice, and maple syrup. Add the chicken and let it marinate for at least 15 minutes (or overnight in the fridge for more depth).
2. Cook the rice
Rinse the rice thoroughly under cold water. In a pot, bring water (or broth) and a pinch of salt to a boil. Add rice, reduce to a simmer, cover, and cook for 15 minutes. Turn off the heat and let it sit, covered, for 5 more minutes. Fluff with a fork.
3. Sear the chicken
In a large skillet, heat the oil over medium-high. Remove the chicken from the marinade (reserving the liquid) and sear until golden and cooked through—about 4–5 minutes per side. Transfer to a cutting board and slice.
4. Make the sauce
Pour the reserved marinade into the same skillet. Bring to a gentle simmer and cook for 5–7 minutes, stirring occasionally, until slightly thickened. Return the sliced chicken to the pan and coat in the sauce.
5. Assemble your bowl
Scoop rice into bowls. Top with coconut chicken and sauce. Add any toppings you love—avocado, shredded carrots, toasted coconut, scallions, or cilantro. Serve with lime wedges.
Tips for Success
Here are a few ways to make sure your gluten free Coconut Chicken Rice Bowl turns out perfectly every time:
- Use full-fat coconut milk for the creamiest result. Lite versions may make the sauce too thin.
- Don’t skip the lime—it cuts through the richness of the coconut and brightens the dish.
- Cook rice with broth instead of water to add extra depth.
- Slice chicken across the grain for tenderness.
- Keep the heat gentle while simmering the coconut sauce to prevent curdling.
Variations to Try
This recipe is incredibly versatile, making it easy to adjust to your taste or dietary needs.
Make it spicy: Add red pepper flakes or a sliced chili pepper to the marinade or the sauce for some kick.
Make it vegetarian: Swap chicken for crispy tofu or chickpeas. Sear tofu the same way you’d cook the chicken, then simmer in the coconut sauce.
Add fall vegetables: Try roasted butternut squash, sweet potatoes, or sautéed kale stirred into the rice.
Serve with grains: Not into rice? This dish also works beautifully with quinoa or cauliflower rice for a lower-carb option.
Try a streusel-style topping: Toast coconut flakes, gluten-free oats, and a drizzle of maple syrup in a skillet for a sweet and crunchy finish.
Storage and Meal Prep Tips
This bowl keeps beautifully and works well for lunches or dinner throughout the week.
Refrigerator:
Store the coconut chicken and rice in separate containers. They’ll stay fresh in the fridge for up to 4 days. Reheat gently on the stove or in the microwave with a splash of water or extra coconut milk.
Freezer:
The coconut chicken can be frozen for up to 2 months. Defrost overnight in the fridge before reheating. Cook fresh rice when ready to serve for the best texture.
Meal prep:
Portion rice, chicken, and sauce into containers. Keep toppings like avocado or herbs separate and add just before serving for freshness.
Conclusion
This gluten free Coconut Chicken Rice Bowl is the kind of recipe you’ll return to again and again. It’s comforting yet fresh, satisfying but light, and packed with creamy, zesty flavor. Perfect for a weeknight dinner or a cozy fall weekend, it offers nourishment without complication. Once you try it, you’ll want to keep it in your regular rotation—and maybe even share it with friends who could use a little comfort in a bowl.