If you’re craving a cozy and comforting dinner that’s also healthy, this Coconut Chicken Rice Bowl will quickly become your go-to. It’s like a simplified coconut curry without the red curry paste—though you can always add it in! This dish is beautifully balanced: tender diced chicken breast seared to golden perfection, then simmered in a creamy, aromatic coconut milk sauce with garlic, onion, tomato paste, and ginger. Served over fluffy jasmine or basmati rice and topped with fresh cilantro, it’s not just satisfying—it’s totally crave-worthy. Even better, it’s high in protein, naturally dairy-free and gluten-free, and comes together in just 30 minutes. Perfect for meal prepping or busy weeknights!
What You Need to Make This Recipe
### Ingredients
For the Chicken Bowls:
- 1 ½ lbs chicken breast, diced
- 1 tsp kosher salt
- 1 tsp smoked paprika
- 1 tsp dried oregano (or herb blend)
- ½ onion, minced
- 3 garlic cloves, minced
- 1 tsp fresh grated ginger (or up to 1 tbsp if you love extra zing)
- ¼ cup chicken broth
- 1¼ cups canned light coconut milk
- 1 tbsp tomato paste
- ½ tsp kosher salt (for the sauce)
- 3 cups cooked jasmine or basmati rice
- Fresh cilantro, chopped (for garnish)
- Optional: extra drizzle of coconut milk
### Equipment
- Large skillet
- Sharp knife and cutting board
- Wooden spoon or spatula
- Measuring spoons
- Medium saucepan (for rice if not already cooked)
How to Make Coconut Chicken Rice Bowl Recipe
- Season the chicken: Toss diced chicken with salt, paprika, and oregano.
- Sear the chicken: Heat a large skillet over high heat, spray with oil, and brown the chicken in a single layer for 3–5 minutes. Remove and set aside.
- Make the sauce: Reduce the heat, spray the pan again, and sauté onion, garlic, and ginger for about 1 minute.
- Deglaze and simmer: Add the chicken broth to lift up the flavor bits, then stir in tomato paste, coconut milk, and salt. Let it simmer and thicken slightly.
- Finish it off: Return the chicken and juices to the pan, simmer for another 3–4 minutes until fully cooked and coated in sauce.
- Assemble: Scoop rice into bowls, spoon over the coconut chicken, and garnish with cilantro and an extra drizzle of coconut milk if desired.
Pro Tips For Making This Recipe
- Go extra gingery: Love the heat? Use 1 tbsp of fresh grated ginger instead of 1 tsp.
- Make it curry-style: Stir in Thai red curry paste to the sauce for a coconut curry twist.
- Use chicken thighs: For juicier bites, substitute chicken breast with boneless thighs.
- Switch the grains: Serve over quinoa or brown rice for a fiber-rich option.
- Meal prep magic: Store assembled bowls in containers and reheat in the microwave for a quick lunch.
Frequently Asked Questions
Q: Can I use full-fat coconut milk instead of light?
A: Yes! It’ll make the sauce richer and creamier, though slightly higher in calories.
Q: How long does this dish keep in the fridge?
A: Up to 4 days in airtight containers. Perfect for meal prep!
Q: Is this recipe spicy?
A: Not at all, but you can add red pepper flakes or sriracha to turn up the heat.
Q: Can I freeze this?
A: You can freeze the chicken and sauce, but it’s best to make rice fresh when serving.
Q: What veggies go well with this?
A: Cucumber slices, bok choy, or spicy garlic edamame all pair beautifully.