Description
Indulge in the flavors of the tropics with this delectable Tropical Coconut Chicken Rice Bowl. Tender chicken is simmered in a creamy coconut milk sauce, then served over fluffy coconut-infused rice and topped with a vibrant array of fresh tropical fruits and herbs. This easy, 30-minute meal is a weeknight win!
Ingredients
– 1 lb boneless, skinless chicken breasts, cubed
– 1 can (13.5 oz) full-fat coconut milk
– 1 cup jasmine rice
– 1/2 cup shredded coconut
– 1 pineapple, diced
– 1 mango, diced
– 1 avocado, diced
– 1/4 cup chopped fresh cilantro
– 2 limes, juiced
– 1 tsp salt
– 1/2 tsp black pepper
Instructions
1. 1. In a medium saucepan, combine the jasmine rice and coconut milk. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, until rice is tender.
2. 2. In a large skillet, sauté the chicken over medium-high heat until cooked through, about 8-10 minutes.
3. 3. Remove the chicken from the heat and stir in the shredded coconut.
4. 4. To serve, spoon the coconut rice into bowls and top with the coconut chicken. Garnish with the diced pineapple, mango, avocado, and chopped cilantro. Squeeze fresh lime juice over the top.
Notes
For a creamier texture, use full-fat coconut milk. You can also add diced bell peppers or snap peas for extra veggies. Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 10
- Cook Time: 20
- Category: Main Course
- Method: Stovetop
- Cuisine: Tropical