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Coconut Chicken Rice Bowl

A comforting dish featuring tender chicken breasts in rich coconut milk served with fragrant jasmine rice and a burst of lime juice.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Tropical
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces chicken breasts Seasoned with salt and pepper
  • 1 cup coconut milk For the creamy sauce
  • 1 cup jasmine rice Rinsed before cooking
  • 1 tablespoon soy sauce Adds umami flavor
  • 1 tablespoon lime juice Freshly squeezed for brightness
  • Salt and pepper to taste
  • Fresh cilantro for garnish Optional, for added freshness
  • Lime wedges for serving For an extra zing

Method
 

Preparation
  1. Rinse 1 cup of jasmine rice under cold water until the water runs clear.
  2. In a medium saucepan, add the rinsed rice and 1 ¾ cups of water. Bring it to a boil and then lower the heat to a simmer. Cover and let it cook for about 15 minutes, or until the water is absorbed and the rice is fluffy.
  3. While the rice is cooking, season the chicken breasts with salt and pepper.
  4. In a skillet over medium heat, add a splash of oil. Once heated, carefully place the chicken breasts in the skillet and cook for 5-7 minutes on each side until they are browned and fully cooked (internal temperature should reach 165°F or about 74°C). Remove from the skillet and let them rest for a few minutes.
  5. In the same skillet, lower the heat and pour in the coconut milk, soy sauce, and lime juice. Stir well to incorporate all the delicious flavors left behind by the chicken. Allow it to simmer for a few minutes until it thickens slightly.
  6. Slice the rested chicken and place it over a mound of fluffy jasmine rice. Generously ladle the creamy coconut sauce over the top. Garnish with fresh cilantro and serve with lime wedges.
Serving
  1. This dish is best enjoyed warm, so dig in!

Notes

For substitutions, try shrimp or tofu. Ensure you don't skip the coconut milk as it is essential for the creamy texture. Store leftovers in an airtight container in the refrigerator for up to 3 days.