Coconut Chicken Rice Bowl

Name: Coconut Chicken Rice Bowl (Gluten-Free)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
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)

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.

🥗Gluten-Free 🥗Dairy-Free

Total

30 min

Servings

4

Difficulty

Medium

Est. Cost

$26–$43

Recipe Source

View original recipe

From Skinnytaste

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)optional

14 Ingredients

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Instructions

1
Season the chicken with salt, paprika and dried herbs.
2
Preheat a large skillet over high and spray with oil then brown the chicken in an even layer, 3-5 minutes.
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
Simmer about 1 minute then add in the tomato paste, coconut milk, and 1/2 teaspoon salt.
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
Serve over jasmine rice and garnish with cilantro and drizzle with more coconut milk, if desired.

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Tips & Notes

Pro tips

Mince onion and garlic finely and grate ginger fresh—this ensures even cooking and allows flavors to distribute throughout the coconut sauce.
Add tomato paste after the chicken cooks partially, not at the start, to prevent burning and to brighten the final flavor.
Simmer gently rather than boil to keep the chicken tender and prevent the coconut milk from separating.
Taste and adjust seasoning at the end; coconut milk can mute spices, so you may want extra paprika or salt than expected.

Substitutions

Diced chicken breast → chicken thighs (use slightly less broth, as thighs release more liquid)
Smoked paprika → regular paprika or chili powder (removes smokiness but keeps color and heat)
Fresh ginger → 1/2 teaspoon ground ginger (use half the amount; fresh is more potent)
Tomato paste → 1/4 cup crushed tomatoes (thins the sauce slightly; omit 2 tbsp broth to compensate)

Storage & make-ahead

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.

Common Questions

Can I use coconut milk from a carton instead of canned?

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.

How do I know when the chicken is cooked through?

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.

What rice works best in this bowl?

Jasmine, basmati, or white rice pairs well. For extra nutrition, use brown rice or cauliflower rice (reduce liquid if using cauliflower rice).

Is this recipe keto-friendly?

Yes, if you skip the rice and serve the chicken-coconut mixture over cauliflower rice or leafy greens instead.

Can I make this ahead?

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.