Description
A vibrant and creamy coconut chicken rice bowl loaded with fresh tropical fruit, crisp vegetables, and a zesty coconut lime drizzle for a balanced, flavor-packed meal.
Ingredients
For the Coconut Rice
1 ½ cups (300 g) jasmine rice
1 cup (240 ml) full-fat coconut milk
1 cup (240 ml) water
½ teaspoon salt
1 teaspoon sugar
1 tablespoon (15 ml) fresh lime juice
For the Chicken
1 ½ pounds (680 g) boneless, skinless chicken thighs or breasts
2 tablespoons (30 ml) olive oil
3 tablespoons (45 ml) fresh lime juice
3 cloves garlic, minced
1 tablespoon (15 g) grated ginger
1 tablespoon (15 ml) soy sauce
1 tablespoon (15 ml) honey
1 teaspoon ground cumin
1 teaspoon paprika
½ teaspoon ground turmeric
½ teaspoon salt
¼ teaspoon black pepper
For the Toppings
1 cup (150 g) diced mango
1 cup (150 g) diced pineapple
1 cup (150 g) shredded red cabbage
1 cup (150 g) shredded carrots
1 avocado, sliced
½ cup (20 g) chopped cilantro
2 green onions, sliced
For the Sauce
½ cup (120 g) Greek yogurt
2 tablespoons (30 ml) coconut milk
1 tablespoon (15 ml) lime juice
1 teaspoon honey
¼ teaspoon salt
Instructions
Rinse jasmine rice until water runs clear.
Combine rice, coconut milk, water, salt, and sugar in a saucepan. Bring to a boil, reduce heat, cover, and simmer 15–18 minutes. Rest 10 minutes, fluff, and stir in lime juice.
Whisk olive oil, lime juice, garlic, ginger, soy sauce, honey, cumin, paprika, turmeric, salt, and pepper. Marinate chicken 30 minutes.
Cook chicken in a skillet over medium-high heat 5–7 minutes per side until internal temperature reaches 165°F (74°C). Rest 5 minutes and slice.
Whisk yogurt, coconut milk, lime juice, honey, and salt to make sauce.
Assemble bowls with rice, chicken, toppings, and drizzle with sauce.
Notes
For meal prep, store rice, chicken, and toppings separately for up to 4 days. Reheat rice with a splash of water to maintain moisture. Adjust sweetness or spice to taste by adding more honey or red pepper flakes.
- Prep Time: 20 minutes
- Cook Time: 25 minutes