Looking for a quick, healthy, and protein-packed dinner idea? These Coconut Chicken Rice Bowls are a delicious option for anyone following a gluten-free or dairy-free diet. Packed with flavor from aromatic spices and creamy coconut milk, this dish comes together in just 30 minutes—perfect for busy weeknights or meal prep.
Why You’ll Love This Recipe
- High-Protein: With 40g of protein per serving, it’s perfect for staying full and energized.
- Diet-Friendly: Completely gluten-free and dairy-free.
- Anti-Inflammatory Ingredients: Made with garlic, onion, ginger, and coconut milk.
- Fast & Easy: The coconut sauce comes together in under 10 minutes.
- Meal Prep Ready: Make a batch and store in the fridge for up to four days.
Ingredients You’ll Need
For the Chicken
- 1½ lbs chicken breast, diced
- 1 tsp kosher salt
- 1 tsp smoked paprika
- 1 tsp dried oregano (or your favorite dried herbs)
For the Coconut Sauce
- ½ onion, minced
- 3 cloves garlic, minced
- 1 tsp fresh grated ginger (or up to 1 tbsp if you love ginger)
- ¼ cup chicken broth
- 1¼ cups light coconut milk
- 1 tbsp tomato paste
- ½ tsp kosher salt
For Serving
- 3 cups cooked jasmine or basmati rice
- Fresh cilantro, for garnish
- Extra coconut milk, optional drizzle
How to Make Coconut Chicken Rice Bowls
- Season & Cook the Chicken:
Toss diced chicken with salt, paprika, and herbs. In a large skillet over high heat, spray with oil and sear the chicken for 3–5 minutes until browned. Remove from pan and set aside. - Make the Sauce:
Reduce heat to medium. Spray skillet with more oil, then sauté onion, garlic, and ginger for 1 minute. Add broth to deglaze, simmer briefly, then stir in tomato paste, coconut milk, and salt. - Combine & Simmer:
Let the sauce simmer for a few minutes to thicken. Return chicken and juices to the pan. Cook another 3–4 minutes over medium heat until fully cooked and flavors meld. - Assemble Bowls:
Serve the coconut chicken over rice. Top with fresh cilantro and a drizzle of coconut milk if desired.
Variations
- Protein Swap: Use chicken thighs, tofu, or shrimp.
- Vegetarian Option: Replace chicken with veggies like broccoli, bell pepper, or snap peas. Use vegetable broth.
- Add Heat: Stir in Thai red curry paste for a spicy coconut curry twist.
- Grains: Try brown rice, quinoa, or cauliflower rice for variety.
- No Cilantro? Swap with chopped scallions or skip it.
Meal Prep & Storage
- Make Ahead: Cook rice and chicken in advance and store separately or as assembled bowls.
- Storage: Refrigerate in airtight containers for up to 4 days.
- Reheat: Microwave until warm, adding a splash of coconut milk if needed.
Nutrition (Per Serving)
- Calories: 429
- Protein: 40g
- Carbs: 40g
- Fat: 10g
- Fiber: 1.5g
This Coconut Chicken Rice Bowl is a wholesome, satisfying dish you’ll want to keep on repeat. Perfect for busy evenings or protein-focused meal prep—give it a try and see why it’s a family favorite!
Let me know if you’d like a Pinterest description, meal prep label template, or printable recipe card!