Name: Coconut Chicken Rice Bowl
Prep time: 15 min
Cook time: 25 min
Total time: 45 min
Cuisine: Tropical-Inspired
Ingredients: For the Coconut Chicken:; 1 1/2 lbs boneless, skinless chicken breast or thighs; 1/2 cup canned unsweetened coconut milk; 2 cloves garlic, minced; 1 tbsp fresh ginger, grated; 2 tbsp soy sauce or tamari; 1 tbsp lime juice; 1 tbsp olive oil or coconut oil (for cooking); Salt and pepper to taste; For the Coconut Rice:; 1 cup jasmine or basmati rice, rinsed; 1 cup canned unsweetened coconut milk; 1 cup water; 1/4 tsp salt; Optional Toppings:; Cucumber slices; Shredded carrots; Avocado, sliced; Fresh cilantro or mint; Chopped peanuts or cashews; Lime wedges; Sriracha or chili sauce

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The coconut chicken rice bowl is a comforting, tropical-inspired dish that brings together juicy chicken, creamy coconut rice, and fresh, colorful toppings. I love how this bowl is rich, satisfying, and still full of light, bright flavor. It’s perfect for meal prep, quick dinners, or when I’m craving something warm and flavorful with a hint of sweetness.

Why You’ll Love This Recipe

I love this recipe because it’s the perfect balance of creamy, savory, and fresh. The chicken is tender and seasoned, the rice is cooked in coconut milk for a rich texture, and the toppings add crunch and freshness. It’s easy to make and totally customizable, whether I’m feeding myself or serving a group. Plus, it makes great leftovers and keeps me full and happy. Coconut Chicken Rice Bowl

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Coconut Chicken:

Chicken breast or thighs (boneless, skinless)
Coconut milk (unsweetened, canned)
Garlic (minced)
Ginger (grated)
Soy sauce or tamari
Lime juice
Olive oil or coconut oil
Salt and pepper

For the Coconut Rice:

Jasmine or basmati rice
Coconut milk (unsweetened, canned)
Water
Salt

Optional Toppings:

Cucumber slices
Shredded carrots
Avocado
Fresh cilantro or mint
Chopped peanuts or cashews
Lime wedges
Sriracha or chili sauce (for spice)

Directions

I start by marinating the chicken in coconut milk, soy sauce, garlic, ginger, lime juice, salt, and pepper for at least 30 minutes (or overnight if I plan ahead).
While the chicken marinates, I rinse the rice and cook it with coconut milk, water, and a pinch of salt. I simmer it covered until tender and fluffy.
I remove the chicken from the marinade and cook it in a hot skillet with oil until browned and cooked through—about 5–7 minutes per side, depending on thickness.
I let the chicken rest for a few minutes, then slice it thinly.
I assemble the bowls by adding a scoop of coconut rice, then topping with sliced chicken and any fresh toppings I like. A drizzle of lime juice or chili sauce finishes it off.

Servings and timing

This recipe serves 4.
Prep time: 15 minutes
Marinate time: 30 minutes (optional)
Cook time: 25 minutes
Total time: Around 45 minutes

Variations

I sometimes swap chicken for shrimp or tofu for a lighter or vegetarian version.
For extra crunch, I add shredded cabbage or edamame.
I’ve made the rice with brown rice or quinoa for a more fiber-rich bowl.
For a sweeter touch, I stir a little honey or pineapple into the chicken marinade.
Adding Thai basil or lemongrass to the marinade gives it a more Southeast Asian flavor.

Storage/Reheating

I store leftovers in airtight containers in the fridge for up to 4 days. When reheating, I warm the chicken and rice gently in the microwave or on the stove, adding a splash of water or coconut milk to keep the rice moist. I keep the fresh toppings separate and add them after reheating. Coconut Chicken Rice Bowl

FAQs

Can I use light coconut milk?

Yes, I’ve used light coconut milk for a lower-fat version. It still tastes great, though the rice won’t be quite as rich.

Can I make this dish ahead of time?

Absolutely. I prep the rice and chicken ahead and just reheat and assemble when I’m ready to eat.

What’s the best rice for coconut rice?

I usually go with jasmine rice because it’s fragrant and pairs well with coconut, but basmati works too.

Is this dish spicy?

Not unless I add chili sauce or sriracha. I like that I can control the heat by adjusting the toppings.

Can I grill the chicken instead?

Yes, grilling gives the chicken a nice char and smoky flavor that works really well with the coconut marinade.

Conclusion

This coconut chicken rice bowl is one of my favorite meals when I want something cozy, flavorful, and a little bit tropical. It’s easy to make, full of texture and flavor, and always leaves me feeling satisfied. Whether I enjoy it fresh or as part of my weekly meal prep, it’s a bowl I always look forward to.