Name: Coconut Chicken Rice Bowl
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Global
Ingredients: 1 lb diced chicken breast; 1 tsp smoked paprika; 1 tsp dried oregano (or other dried herb blend); 1 medium onion, diced; 3 cloves garlic, minced; 1 tbsp fresh grated ginger; 1 cup chicken broth; 1 can light coconut milk (13.5 oz); 2 tbsp tomato paste; 1 tsp salt (adjust to taste); Fresh cilantro, for garnish; 2 cups cooked jasmine or basmati rice

I made this Coconut Chicken Rice Bowl using diced chicken breast simmered in a creamy, anti-inflammatory coconut-based sauce with light coconut milk, tomato paste, broth, and spices. I served it over fluffy jasmine or basmati rice for a complete, comforting meal that’s naturally gluten-free and dairy-free.

Why I’ll Love This Recipe

I’m drawn to this recipe because it’s not only full of bold, comforting flavors but also high in protein—about 40 g per serving—which keeps me feeling satisfied. The combination of tender chicken, creamy coconut sauce, and fragrant rice makes it a go-to for both quick weeknight dinners and easy meal prep. Plus, it comes together in just 30 minutes, making it incredibly convenient.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

diced chicken breast
smoked paprika
dried oregano (or other dried herb blend)
onion
garlic
fresh grated ginger
chicken broth
light coconut milk
tomato paste
salt
fresh cilantro (for garnish)
jasmine or basmati rice

Directions

I season the diced chicken with salt, smoked paprika, and dried herbs.
I sear the chicken in a hot skillet, then remove it and lower the heat.
I spray the pan with oil and sauté onion, garlic, and ginger for about a minute.
I add chicken broth to deglaze the pan, then stir in tomato paste, coconut milk, and more salt.
I simmer the sauce for a few minutes until slightly thickened, then return the chicken and its juices to the skillet.
I cook until the chicken is warmed through and the sauce is flavorful. I serve it over cooked jasmine or basmati rice and garnish with fresh cilantro.

Servings and Timing

Serves: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Variations

I sometimes use chicken thighs instead of breasts for a juicier result.
I add a spoonful of Thai red curry paste or turmeric for an extra layer of flavor.
I mix in steamed vegetables like bok choy or spinach to boost the nutrition.
I swap rice for cauliflower rice to make it lower in carbs.

Storage / Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I microwave the chicken and rice together or warm them in a skillet over medium heat until heated through. A splash of broth or coconut milk helps bring the sauce back to life.

FAQs

What type of rice is best for this recipe?

I like using jasmine or basmati rice because they’re aromatic and pair well with the creamy coconut sauce.

Can I use full-fat coconut milk instead of light?

Yes, I can use full-fat coconut milk for a richer sauce, though it will increase the calorie content slightly.

Can I make this vegetarian?

Yes, I can replace the chicken with tofu or chickpeas and use vegetable broth instead of chicken broth.

How do I know when the chicken is cooked through?

I make sure the chicken is no longer pink in the center and reaches an internal temperature of 165°F.

Is this good for meal prep?

Absolutely. I portion it out into containers with rice and refrigerate for grab-and-go lunches or dinners during the week.

Conclusion

I love how simple yet flavorful this Coconut Chicken Rice Bowl is. It’s perfect for when I want something warm, creamy, and satisfying without spending too much time in the kitchen. The flexibility to adapt it with different proteins or veggies makes it one of my favorite go-to meals.