Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Delicious Coconut Chicken Rice Bowl with chicken, rice, and vegetables.

Coconut Chicken Rice Bowl

  • Author: Louna
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes (plus marinating time)
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Tropical Fusion
  • Diet: Halal

Description

Coconut Chicken Rice Bowl is a flavorful and nutritious meal combining tender marinated chicken, creamy coconut rice, and sautéed vegetables, topped with fresh herbs and lime for a tropical twist. It’s a quick and satisfying lunch or dinner option that’s easy to prepare and customizable.


Ingredients

Scale
  • 500 g chicken breast or thighs, cut into chunks
  • 1 cup coconut milk (for marinating the chicken)
  • 2 tablespoons soy sauce
  • 1 tablespoon lime juice
  • 2 cloves garlic, minced
  • 1 teaspoon grated ginger
  • Salt and pepper to taste
  • 1 cup jasmine or basmati rice
  • 1 cup coconut milk (for rice)
  • 1 cup water
  • Pinch of salt (for rice)
  • 1 cup bell peppers, sliced
  • 1 cup carrots, thinly sliced
  • 1 cup snap peas
  • Handful of cilantro for topping
  • Lime wedges to serve

Instructions

  1. In a bowl, combine chicken with 1 cup coconut milk, soy sauce, lime juice, garlic, ginger, salt, and pepper. Mix well and marinate for at least 30 minutes.
  2. Rinse rice under cold water. In a pot, add rinsed rice, 1 cup coconut milk, 1 cup water, and a pinch of salt. Bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes or until liquid is absorbed. Fluff with a fork.
  3. While the rice cooks, heat oil in a frying pan and sauté bell peppers, carrots, and snap peas for 5–7 minutes until tender-crisp.
  4. In the same pan, cook the marinated chicken with its marinade for 7–10 minutes, stirring occasionally, until cooked through and browned.
  5. Assemble the bowls by layering coconut rice, sautéed vegetables, and cooked chicken. Top with cilantro and lime wedges.

Notes

  • Marinate the chicken overnight for more intense flavor.
  • Use tofu or shrimp as alternative proteins.
  • Substitute rice with quinoa or cauliflower rice for dietary needs.
  • Add chili slices or sriracha for extra heat.
  • Store components separately to maintain freshness and texture.

Nutrition

  • Serving Size: 1 bowl
  • Calories: 480
  • Sugar: 6g
  • Sodium: 780mg
  • Fat: 22g
  • Saturated Fat: 14g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 4g
  • Protein: 32g
  • Cholesterol: 75mg

Keywords: Coconut Chicken Rice Bowl, tropical rice bowl, coconut rice with chicken, healthy rice bowl, easy chicken dinner