Description
This Coconut Chicken Rice Bowl is a vibrant and flavorful dish featuring tender marinated chicken served over fragrant coconut-infused jasmine rice. Topped with fresh vegetables like cucumber, shredded carrots, red cabbage, avocado, and mango, and finished with a zesty lime-cilantro dressing and a drizzle of coconut aminos, this bowl balances creamy, tangy, and savory flavors in every bite. Perfect for a wholesome and colorful weeknight meal.
Ingredients
Scale
Chicken Marinade
- 1½ pounds boneless, skinless chicken breast
- ½ teaspoon kosher salt
- ½ teaspoon garlic powder
- ¼ teaspoon paprika
- Fresh black pepper, to taste
Coconut Rice
- 1¼ cups uncooked jasmine rice
- 1¼ cups light coconut milk (canned)
- 1 cup water
- ½ teaspoon kosher salt
Dressing
- Juice of 1 lime
- 1 tablespoon olive oil
- 1 tablespoon chopped fresh cilantro
- Salt and pepper, to taste
Bowl Toppings
- 1 large cucumber, thinly sliced
- Additional chopped cilantro (for garnish)
- Lime wedges (optional)
- Avocado slices
- Chopped mango
- Shredded carrots
- Red cabbage
- Drizzle of coconut aminos
Instructions
- Marinate the Chicken: Season the boneless, skinless chicken breasts evenly with kosher salt, garlic powder, paprika, and freshly ground black pepper. Allow the chicken to marinate for 15 to 30 minutes while you prepare the rice, so the flavors infuse the meat.
- Cook the Coconut Rice: In a medium saucepan, combine jasmine rice, light coconut milk, water, and kosher salt. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the saucepan, and let it simmer gently for 15 to 18 minutes until the rice is tender and liquid absorbed. Remove from heat and keep covered for an additional 5 minutes. Fluff the rice with a fork to separate the grains before serving.
- Cook the Chicken: Choose your preferred cooking method: grill, air-fry, or sear the chicken. For air frying, preheat the air fryer to 400°F (200°C), then cook the chicken breasts for 10 to 12 minutes, flipping halfway through for even cooking. After cooking, let the chicken rest briefly to retain juices, then slice it thinly for the bowls.
- Make the Dressing: In a small bowl, whisk together freshly squeezed lime juice, olive oil, chopped cilantro, and season with salt and pepper to taste. This dressing will add a fresh, zesty finish to your bowl.
- Assemble the Bowls: Divide the fluffy coconut rice equally among four bowls. Top each portion with sliced chicken, thinly sliced cucumber, chopped mango, shredded carrots, red cabbage, and avocado slices. Drizzle the lime-cilantro dressing over the bowls and add a light drizzle of coconut aminos for a hint of umami. Garnish each bowl with extra chopped cilantro and lime wedges if desired. Serve immediately and enjoy a balanced, refreshing meal.
Notes
- The chicken can be grilled or seared as alternatives to air frying depending on your preference or available equipment.
- Allowing the rice to rest covered off the heat ensures fluffy, well-cooked grains.
- For extra flavor, marinate the chicken longer if time allows, up to 2 hours in the refrigerator.
- Adjust the amount of dressing and coconut aminos according to your taste preference.
- This bowl is versatile and can be customized with other fresh vegetables or toppings like toasted coconut or nuts.
