This quick, high-protein Coconut Chicken Rice Bowl is an easy, flavor-packed option for lunch or dinner. It’s naturally gluten-free and dairy-free, made with lean diced chicken breast, light canned coconut milk, aromatics and spices served over jasmine or basmati rice. The sauce tastes like a mild coconut curry; if you prefer more heat or deeper curry flavor, stir in a spoonful of red curry paste.
Coconut Chicken Rice Bowl
I made these Coconut Chicken Rice Bowls for dinner recently and my family loved them — they’re simple, comforting, and meal-prep friendly. The dish combines seasoned, seared chicken with a creamy coconut-tomato sauce, finished with fresh cilantro and served over fluffy rice. It’s a balanced weeknight meal that also reheats well for lunches. If you like similar ideas, try other rice bowl variations such as chicken brown rice bowls or buffalo chicken rice bowls.
Why I Love These Chicken Rice Bowls!
My oldest daughter Karina and my husband Tommy always ask for this dish, and I appreciate how quick it is to prepare. Each serving delivers a generous amount of protein, making it satisfying and great for meal prep. It’s also suitable for many dietary needs. A few reasons this recipe stands out:
- High protein: About 40 grams of protein per serving to keep you full and fueled.
- Dietary friendly: Naturally gluten-free and dairy-free.
- Anti-inflammatory ingredients: Onion, garlic, fresh ginger and coconut milk add flavor and nourishing components.
- Quick to make: The sauce simmers and thickens in about five minutes.
- Meal-prep friendly: Make ahead and reheat for easy lunches or fast dinners.
Coconut Chicken Rice Bowl Ingredients
Below are the main ingredients and a few substitution ideas. Exact measurements and the full recipe are provided in the recipe section further down.
- Chicken: Skinless chicken breasts diced for a lean option; thighs can be used instead for more richness.
- Seasoning: Smoked paprika and dried oregano or a mixed herb blend. Optional: turmeric or Thai red curry paste for extra flavor.
- Aromatics: Onion and garlic add savory depth.
- Fresh ginger: Use 1 teaspoon up to 1 tablespoon depending on how gingery you like it.
- Liquid: Chicken broth and canned light coconut milk create a creamy, dairy-free sauce while keeping calories moderate.
- Tomato paste: Adds sweetness and acidity, giving the sauce a curry-like character.
- Garnish: Fresh cilantro or scallions brighten the bowls.
- Rice: Jasmine or basmati rice work best; quinoa or brown rice are good substitutes.
How to Make Coconut Chicken Rice Bowls
Follow these step-by-step directions and photos to prepare the dish.
- Season the chicken: Toss diced chicken with kosher salt, smoked paprika and dried oregano (or dried herbs of choice).
- Sear: Heat a large skillet over high heat with a light spray of oil. Brown the chicken in an even layer for 3–5 minutes, then remove and set aside.
- Build the sauce: Reduce heat, spray with a little more oil and sauté minced onion, garlic and grated ginger about one minute. Add chicken broth to deglaze the pan.
- Add coconut and tomato: Stir in tomato paste, light coconut milk and 1/2 teaspoon salt. Simmer for a few minutes to thicken the sauce slightly.
- Finish: Return the chicken and any juices to the skillet and cook over medium heat for 3–4 minutes until heated through and saucy.
- Serve: Spoon the chicken and sauce over cooked jasmine or basmati rice. Garnish with cilantro and an optional drizzle of extra coconut milk.
What to Serve with Chicken Rice Bowls
These bowls are filling on their own, but a simple vegetable on the side adds color and texture. Good options include:
- Sliced cucumbers
- Steamed or sautéed bok choy
- Spicy garlic edamame
How to Meal Prep Rice Bowls
These bowls are ideal for make-ahead meals because they reheat well.
- Prepare the coconut chicken and rice the day before and cool completely before storing.
- Pack portions in airtight containers for grab-and-go lunches.
- Reheat in the microwave until warm, then garnish with fresh cilantro just before serving.
Storage
Store leftover chicken and rice in airtight containers in the refrigerator for up to four days. Reheat thoroughly before eating.
More Chicken Breast Recipes You’ll Love
- Baked Chicken Breast
- Cilantro Lime Chicken Breast
- Chicken and Broccoli Stir-Fry
- Marry Me Chicken
- Cheesy Stuffed Chicken Breast with Zucchini
Coconut Chicken Rice Bowl
Rating: 4.36 from 104 votes
Yield: 4 servings — Serving size: 1 cup chicken, 3/4 cup rice
Prep: 10 mins | Cook: 20 mins | Total: 30 mins
Calories: 429 kcal | Protein: 40 g | Carbs: 40 g | Fat: 10 g
Ingredients
- 1 1/2 lbs diced chicken breast
- 1 teaspoon kosher salt
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano or dried herbs
Sauce ingredients
- 1/2 onion, minced
- 3 cloves garlic, minced
- 1 teaspoon fresh grated ginger (use up to 1 tablespoon if you like it strong)
- 1/4 cup chicken broth
- 1 1/4 cup canned light coconut milk (about 1 can)
- 1 tbsp tomato paste
- 1/2 teaspoon kosher salt
For the bowls
- Fresh cilantro for garnish
- 3 cups cooked jasmine or basmati rice
- Extra coconut milk, optional for topping
Instructions
- Season the diced chicken with salt, smoked paprika and dried oregano.
- Preheat a large skillet over high heat and spray lightly with oil. Brown the chicken in an even layer, about 3–5 minutes. Remove from pan and set aside.
- Reduce heat, spray the pan again and sauté the onion, garlic and ginger for about 1 minute. Add chicken broth to deglaze the pan.
- Simmer for 1 minute, then stir in the tomato paste, coconut milk and 1/2 teaspoon salt.
- Bring the sauce to a gentle simmer and let it thicken slightly. Return the chicken and any accumulated juices to the pan and cook on medium for 3–4 minutes until heated through.
- Serve the chicken and sauce over cooked rice, garnish with cilantro and an optional drizzle of coconut milk.
Notes & Variations
- Chicken: Swap breasts for thighs if you prefer a richer flavor.
- Other proteins: Use tofu or shrimp — adjust cooking times accordingly.
- Vegetarian version: Omit chicken, use vegetable broth and add tofu and vegetables such as broccoli, bell pepper and snap peas.
- Curry option: Stir in red curry paste to make a coconut curry.
- Herbs: If you don’t like cilantro, substitute scallions.
- Grains: Serve over quinoa or brown rice for variety.
Nutrition (per serving)
Calories 429 kcal; Carbohydrates 40 g; Protein 40 g; Fat 10 g; Saturated Fat 5 g; Cholesterol 124 mg; Sodium 562 mg; Fiber 1.5 g; Sugar 4 g.
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