This Coconut Chicken Rice Bowl is a flavor-packed, creamy, and tropical-inspired dish that combines tender coconut-marinated chicken, fluffy coconut rice, and vibrant toppings. It’s easy to make, meal-prep friendly, and bursting with a balance of sweet, savory, and spicy flavors!
Why You’ll Love This Recipe
✔️ Creamy Coconut Flavor – Rich coconut milk makes the chicken tender and flavorful.
✔️ Quick & Easy – Ready in just 30 minutes.
✔️ Protein-Packed & Balanced – A wholesome mix of chicken, rice, and veggies.
✔️ Meal-Prep Friendly – Make a batch and enjoy it all week!
Ingredients
For the Coconut Chicken:
- 2 boneless, skinless chicken breasts, sliced into strips
- ½ cup coconut milk (full-fat for the best flavor)
- 1 tablespoon soy sauce (or coconut aminos for a gluten-free option)
- 1 tablespoon lime juice
- 1 teaspoon honey
- 1 teaspoon garlic powder
- ½ teaspoon ginger powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil or coconut oil (for cooking)
For the Coconut Rice:
- 1 cup jasmine or basmati rice
- 1 cup coconut milk
- 1 cup water
- ½ teaspoon salt
For the Toppings (Customize!):
- ½ cup mango, diced (optional, for sweetness)
- ½ avocado, sliced
- ½ cup cucumber, sliced
- ¼ cup shredded carrots
- 1 tablespoon cilantro, chopped
- 1 tablespoon toasted coconut flakes (optional)
- 1 teaspoon sesame seeds
- Lime wedges (for serving)
Instructions
Step 1: Marinate the Chicken
- In a bowl, whisk together coconut milk, soy sauce, lime juice, honey, garlic powder, ginger powder, salt, and black pepper.
- Add chicken strips and coat well. Let marinate for at least 15 minutes (or up to 2 hours for deeper flavor).
Step 2: Cook the Coconut Rice
- Rinse the rice under cold water until the water runs clear.
- In a saucepan, combine coconut milk, water, rice, and salt. Bring to a boil.
- Reduce heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed.
- Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.
Step 3: Cook the Chicken
- Heat olive oil or coconut oil in a skillet over medium-high heat.
- Remove chicken from the marinade and cook for 3-4 minutes per side until golden brown and cooked through (internal temp 165°F/75°C).
Step 4: Assemble the Bowls
- Divide coconut rice into bowls.
- Top with cooked chicken, mango, avocado, cucumber, shredded carrots, and cilantro.
- Sprinkle with toasted coconut flakes and sesame seeds.
- Serve with lime wedges for extra freshness.
Serving Suggestions
🥭 Make it tropical – Add pineapple or mango salsa for extra sweetness.
🌶️ Spice it up – Drizzle with sriracha or chili flakes for heat.
🥗 Make it low-carb – Swap rice for cauliflower rice or mixed greens.
Storage & Meal Prep
- Fridge: Store in an airtight container for up to 4 days.
- Reheat: Microwave for 1-2 minutes, adding a splash of coconut milk if needed.
- Make-Ahead: Marinate the chicken overnight for deeper flavor.
FAQs
1. Can I use chicken thighs instead of breasts?
Yes! Chicken thighs will add extra juiciness—just adjust cooking time by 2-3 minutes longer per side.
2. Can I grill the chicken instead?
Absolutely! Grill over medium-high heat for 4-5 minutes per side until charred and cooked through.
3. Can I make this dairy-free?
Yes! The recipe is already dairy-free since it uses coconut milk instead of cream.
4. What can I use instead of rice?
Try quinoa, cauliflower rice, or lettuce wraps for a low-carb option.
Final Thoughts
This Coconut Chicken Rice Bowl is creamy, flavorful, and packed with protein, making it a perfect healthy meal for lunch or dinner. It’s simple to make, bursting with tropical flavors, and totally meal-prep friendly!
🥥🍗 Tried this recipe? Let me know in the comments how you liked it! 😊