Tropical Chicken Rice Bowl
Craving a taste of the tropics? This Coconut Chicken Rice Bowl is a vibrant, flavorful, and healthy meal that's easy to make and perfect for a weeknight dinner. Tender chicken simmered in creamy coconut milk, served over fluffy rice with fresh veggies – a delicious escape in every bite!
Ingredients
For the Chicken:
- 1 ½ lbs boneless skinless chicken breasts, cut into 1-inch pieces
- ½ tsp kosher salt
- ¼ tsp black pepper
- 1 tbsp olive oil
- ½ cup chopped onion
- 2 cloves garlic minced
- 1 red bell pepper cored and chopped
- 1 13.5 oz can full-fat coconut milk
- 2 tbsp lime juice
- 1 tbsp reduced sodium soy sauce
- ½ tsp curry powder
- ¼ tsp red pepper flakes optional
For the Bowl:
- 4 cups cooked brown rice
- 1 cup chopped mango
- ½ cup chopped cilantro
- ¼ cup chopped scallions
Instructions
- Season the chicken with salt and pepper.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned on all sides.
- Add the onion and garlic to the skillet and cook until softened, about 3 minutes.
- Add the bell pepper and cook for another 2 minutes.
- Stir in the coconut milk, lime juice, soy sauce, curry powder, and red pepper flakes (if using). Bring to a simmer and cook until the sauce has thickened slightly and the chicken is cooked through, about 10-12 minutes.
- To assemble the bowls, divide the cooked rice among four bowls. Top with the coconut chicken, mango, cilantro, and scallions.
- Serve immediately.
Notes
For a spicier dish, add more red pepper flakes. You can substitute other vegetables for the bell pepper, such as broccoli or zucchini. Store leftovers in an airtight container in the refrigerator for up to 3 days.