Coconut Chicken Rice Bowl

Coconut Chicken Rice Bowl

from skinnytaste.com
30 min
4 servings

Quick and easy high-protein Coconut Chicken Rice Bowls are perfect for my gluten-free, dairy-free friends!

Ingredients

  • 1 1/2 lbs diced chicken breast
  • 1 teaspoon kosher salt
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano or dried herbs
  • 1/2 onion (minced)
  • 3 cloves of garlic
  • 1 teaspoon fresh grated ginger (or more if you like it extra gingery (I added 1 tablespoon))
  • 1/4 cup chicken broth
  • 1 1/4 cup canned light coconut milk (from 1 can)
  • 1 tbsp of tomato paste
  • 1/2 teaspoon kosher salt
  • fresh cilantro
  • 3 cups cooked jasmine rice or basmati
  • more coconut milk (optional for topping)

Directions

  1. 1

    Season the chicken with salt, paprika and dried herbs.

  2. 2

    Preheat a large skillet over high and spray with oil then brown the chicken in an even layer, 3-5 minutes.

  3. 3

    Once browned, remove the chicken, reduce heat and spray with more oil. Add the onion, garlic, ginger, and cook 1 minute, then add the broth to deglaze the pan.

  4. 4

    Simmer about 1 minute then add in the tomato paste, coconut milk, and 1/2 teaspoon salt.

  5. 5

    Bring the sauce to a simmer for a few minutes to thicken, add the chicken back along with any juices and cook on medium heat 3 to 4 minutes.

  6. 6

    Serve over jasmine rice and garnish with cilantro and drizzle with more coconut milk, if desired.