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
Scale
- 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