Coconut Chicken Rice Bowl (Print Version)

A nourishing bowl featuring creamy coconut-simmered chicken served over fragrant rice with bright lime and fresh herbs.

# Ingredients:

→ For the Protein

01 - 1 pound boneless, skinless chicken breasts

→ For the Creamy Sauce

02 - 1 can coconut milk
03 - 2 tablespoons soy sauce

→ For the Rice Base

04 - 2 cups cooked rice (jasmine, basmati, or brown rice)

→ For Cooking & Flavor

05 - 2 tablespoons vegetable oil or coconut oil
06 - 2 cloves garlic, minced
07 - 1 teaspoon ginger, grated

→ For Brightness & Seasoning

08 - 1 teaspoon lime juice
09 - Salt and pepper to taste

→ For the Garnish

10 - 1/4 cup fresh cilantro or green onions

# Steps:

01 - Heat vegetable oil in a large skillet over medium heat.
02 - Add diced chicken breasts to the skillet, season with salt and pepper. Sauté for about 5-7 minutes until browned and cooked through.
03 - Stir in minced garlic and grated ginger, cooking for an additional minute.
04 - Pour in the coconut milk, soy sauce, and lime juice. Let simmer for 5-7 minutes until the sauce thickens.
05 - Prepare your cooked rice according to package instructions.
06 - Serve the chicken mixture over rice and garnish with fresh cilantro or green onions.

# Notes:

01 - For additional brightness, you can squeeze more lime juice over the top before serving. Leftovers can last up to 3 days in the fridge.
02 - Feel free to substitute chicken with shrimp, tofu, or chickpeas.
03 - Use light coconut milk for a lighter version.
04 - Tamari works as a gluten-free alternative to soy sauce.

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