Coconut Chicken Rice Bowl
A delightful dish that combines creamy coconut milk with savory chicken and vegetables, perfect for weeknight dinners.
Ingredients
Main ingredients
- 2 cups cooked rice Use white or brown rice.
- 1 lb chicken breast, diced Can be marinated for extra flavor.
- 1 can coconut milk (15 oz) Adds creaminess and sweetness.
- 1 tablespoon olive oil For sautéing.
- 1 medium onion, chopped Adds flavor to the dish.
- 2 cloves garlic, minced Enhances the aroma and flavor.
- 1 medium bell pepper, sliced Add colors and crunch.
- 1 teaspoon ginger, grated For a hint of spiciness.
- Salt and pepper to taste Adjust according to preference.
- Fresh cilantro for garnish Adds freshness to the dish.
Instructions
Preparation
- In a large skillet, heat olive oil over medium heat.
- Add chopped onion, minced garlic, and grated ginger, and sauté until onions are translucent.
- Add diced chicken and cook until browned and fully cooked.
- Pour in the coconut milk and add sliced bell pepper.
- Simmer for 5-10 minutes, allowing flavors to meld. Season with salt and pepper.
- Serve the chicken mixture over cooked rice and garnish with fresh cilantro.
Notes
Great on its own or with a side salad. You can add lime wedges or sliced green onions for extra zest.