Coconut Chicken Rice Bowl Recipe
This vibrant Coconut Chicken Rice Bowl Recipe features tender marinated chicken thighs, fluffy coconut jasmine rice, and fresh toppings like avocado and mango-cucumber salsa for an unforgettable, easy weeknight dinner.
Servings 4 servings
Calories 580kcal
Equipment
- Mixing bowl
- Skillet or Grill
- Saucepan or Instant Pot
Ingredients
Chicken & Marinade
- 1 lb boneless skinless chicken thighs
- 2 tbsp soy sauce or coconut aminos
- 1 tbsp fresh ginger grated
- 2 cloves garlic minced
Coconut Rice
- 1 cup Jasmine rice rinsed
- 1 can full-fat coconut milk
Fresh Toppings
- 1 lime zested and juiced
- 0.25 cup fresh cilantro chopped
- 1 avocado sliced
- 1 cup shredded cabbage
- 0.5 cup mango-cucumber salsa
- 0.25 cup peanuts chopped
Instructions
- Combine soy sauce, grated ginger, and minced garlic in a bowl. Add the chicken thighs and marinate for at least 20 minutes.
- Rinse the Jasmine rice thoroughly to remove excess starch and prevent mushiness.
- Cook the rice using the canned full-fat coconut milk instead of water. If using an Instant Pot, use the pot-in-pot method or avoid stirring to prevent the burn notice.
- Heat a skillet or grill and cook the marinated chicken until deeply caramelized and cooked through, then slice into strips.
- Prepare the toppings by slicing the avocado, shredding the cabbage, and making the mango-cucumber salsa.
- Assemble the bowls by layering the coconut rice, sliced chicken, and fresh toppings. Garnish with chopped cilantro, peanuts, and a squeeze of fresh lime juice.
Notes
Nutritional Information :
calories:580 |
carbohydrates:48 |
protein:35 |
fat:28 |
sodium:600 | For the best meal prep results, store the wet toppings (like salsa and avocado) in separate containers from the chicken and rice to maintain maximum freshness and crunch. Reheat the rice with a splash of water covered by a damp paper towel to restore its creamy texture.
carbohydrates:48 |
protein:35 |
fat:28 |
sodium:600 | For the best meal prep results, store the wet toppings (like salsa and avocado) in separate containers from the chicken and rice to maintain maximum freshness and crunch. Reheat the rice with a splash of water covered by a damp paper towel to restore its creamy texture.