Description
This Coconut Chicken Rice Bowl offers a vibrant and flavorful meal combining tender marinated chicken, fragrant coconut-infused jasmine rice, and fresh, crisp vegetables. Enhanced with a zesty lime-cilantro dressing and garnished with avocado, mango, shredded carrots, and red cabbage, this dish balances creaminess, tanginess, and freshness for a satisfying and colorful bowl perfect for a healthy lunch or dinner.
Ingredients
Scale
Chicken
- 1½ pounds boneless, skinless chicken breast
- ½ teaspoon kosher salt
- ½ teaspoon garlic powder
- ¼ teaspoon paprika
- Fresh black pepper, to taste
Coconut Rice
- 1¼ cups uncooked jasmine rice
- 1¼ cups light coconut milk (canned)
- 1 cup water
- ½ teaspoon kosher salt
Dressing
- Juice of 1 lime
- 1 tablespoon olive oil
- 1 tablespoon chopped fresh cilantro
- Salt and pepper, to taste
Bowl Toppings & Garnish
- 1 large cucumber, thinly sliced
- Additional chopped cilantro (for garnish)
- Lime wedges (optional)
- Avocado slices
- Chopped mango
- Shredded carrots
- Red cabbage
- Drizzle of coconut aminos
Instructions
- Marinate the Chicken: Season the chicken breasts evenly with kosher salt, garlic powder, paprika, and fresh black pepper. Allow the chicken to marinate for 15 to 30 minutes to enhance the flavors while you prepare the rice.
- Cook the Coconut Rice: In a medium saucepan, combine the jasmine rice, light coconut milk, water, and kosher salt. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for 15 to 18 minutes until the rice is tender and the liquid is absorbed. Remove from heat and keep the lid on, letting it sit for an additional 5 minutes. Fluff the rice gently with a fork before serving.
- Cook the Chicken: Choose your preferred cooking method: grill, air-fry, or sear the chicken breasts. For air frying, preheat the air fryer to 400°F (200°C) and cook the chicken for 10 to 12 minutes, flipping halfway through to ensure even cooking. Once done, let the chicken rest for a few minutes before slicing it into strips.
- Make the Dressing: In a small bowl, whisk together freshly squeezed lime juice, olive oil, chopped fresh cilantro, salt, and pepper until well combined. Adjust seasoning to taste.
- Assemble the Bowls: Evenly distribute the coconut rice into four serving bowls. Top each bowl with the sliced chicken, thin cucumber slices, avocado slices, chopped mango, shredded carrots, and red cabbage. Drizzle the lime-cilantro dressing over the bowls and add a light drizzle of coconut aminos. Garnish with additional chopped cilantro and lime wedges as desired. Serve immediately and enjoy!
Notes
- Marinating the chicken for longer (up to 30 minutes) enhances flavor and tenderness.
- You can cook the chicken on a grill or stovetop skillet if no air fryer is available.
- Leftover rice can be stored in the refrigerator for up to 3 days.
- For a spicier kick, add sliced jalapeños or a dash of chili flakes to the dressing.
- This recipe can be made gluten free by ensuring coconut aminos are gluten free.
