Coconut Chicken Rice Bowl
A warm and comforting meal featuring tender chicken, aromatic coconut milk, and flavorful mixed vegetables served over fluffy jasmine rice.
Ingredients
Main Ingredients
- 2 cups cooked jasmine rice Cook according to package instructions.
- 1 pound boneless chicken breast, cut into bite-sized pieces
- 1 can coconut milk
- 1 cup mixed vegetables (like bell peppers, broccoli, and carrots) Use your favorite mix.
- 2 tablespoons soy sauce Use gluten-free if necessary.
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
Preparation
- Start by cooking the jasmine rice according to package instructions.
- In a large skillet, heat the olive oil over medium heat.
Cooking the Chicken
- Add the chicken pieces, season with salt and pepper, and cook until browned on all sides.
- Once the chicken is cooked through, add the mixed vegetables to the skillet.
- Sauté for about 5 minutes until they are tender.
Incorporating Coconut Milk
- Pour in the coconut milk and soy sauce. Stir well to combine everything.
- Allow the mixture to simmer for about 10 minutes until thickened slightly.
Serving
- Serve the chicken mixture over a bed of jasmine rice.
- Garnish with fresh cilantro on top.
Notes
For added flavor, try a splash of lime juice or red pepper flakes. Leftovers can be stored in an airtight container for up to 3 days, or frozen for up to 3 months.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 58gProtein: 28gFat: 15gSaturated Fat: 10gSodium: 720mgFiber: 4gSugar: 2g
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