This Coconut Chicken Rice Bowl combines diced chicken breast simmered in coconut milk with ginger, garlic, and tomato paste—a naturally gluten-free and dairy-free high-protein meal that comes together in under 30 minutes.
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Season the chicken with salt, paprika and dried herbs.
Preheat a large skillet over high and spray with oil then brown the chicken in an even layer, 3-5 minutes.
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.
Simmer about 1 minute then add in the tomato paste, coconut milk, and 1/2 teaspoon salt.
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.
Serve over jasmine rice and garnish with cilantro and drizzle with more coconut milk, if desired.
Store the cooked chicken-coconut mixture in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of water; store rice separately to prevent sogginess.
Yes, use 1 1/4 cup carton coconut milk (light or regular). Carton versions may be thinner, so reduce chicken broth slightly to maintain sauce consistency.
Simmer until chicken reaches an internal temperature of 165°F (74°C) or until no pink remains inside. With diced pieces, this typically takes 10–12 minutes.
Jasmine, basmati, or white rice pairs well. For extra nutrition, use brown rice or cauliflower rice (reduce liquid if using cauliflower rice).
Yes, if you skip the rice and serve the chicken-coconut mixture over cauliflower rice or leafy greens instead.
Yes, refrigerate the cooked chicken-coconut mixture separately from rice for up to 3 days. Reheat gently on the stovetop, adding a splash of water if sauce thickens.
