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Coconut Chicken Rice Bowl : You’ll Make on Repeat

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If you’re looking for a hearty, satisfying, and tropical-inspired meal, this Coconut Chicken Rice Bowl is about to become your new favorite.

Ingredients

Scale

For the Coconut Chicken Marinade:

  • 1½ lbs boneless, skinless chicken breasts (cut into bite-size cubes)

  • ½ cup light canned coconut milk

  • Juice of 1 lime

  • 2 cloves garlic, minced

  • 1 tablespoon low-sodium soy sauce

  • 1 tablespoon honey

  • 1 teaspoon kosher salt

  • ½ teaspoon black pepper

  • ½ teaspoon turmeric (optional for color and depth)

For the Bowl Base:

  • 2 cups cooked jasmine rice (white or brown)

  • 1 cup shredded carrots

  • 1 cup shredded red cabbage

  • 1 large cucumber, thinly sliced

  • ½ cup chopped scallions

  • 2 tablespoons chopped cilantro (optional)

For the Coconut-Lime Sauce:

  • ¼ cup light canned coconut milk

  • 1 tablespoon fresh lime juice

  • 1 teaspoon soy sauce

  • ½ teaspoon honey

  • Salt to taste

Instructions

1. Marinate the Chicken
In a bowl, whisk together the coconut milk, lime juice, soy sauce, garlic, honey, salt, pepper, and turmeric. Add the cubed chicken and stir to coat. Let it marinate in the refrigerator for at least 30 minutes (up to overnight for more flavor).

2. Cook the Chicken
Heat a non-stick skillet or grill pan over medium-high heat. Remove chicken from marinade and cook for 6–8 minutes, flipping occasionally, until golden brown and cooked through. Discard any leftover marinade.

3. Prepare the Rice and Veggies
While the chicken cooks, prepare the jasmine rice according to package directions. Slice the cucumber, shred the carrots and cabbage, and chop the scallions.

4. Make the Coconut-Lime Sauce
In a small bowl, mix all sauce ingredients until smooth. Adjust the salt and lime juice to taste.

5. Assemble the Bowl
In individual serving bowls, add a scoop of jasmine rice. Arrange chicken, cabbage, carrots, and cucumber neatly around the rice. Drizzle with coconut-lime sauce and sprinkle scallions and cilantro on top.

6. Serve Immediately
Serve warm with extra lime wedges for a bright, citrusy finish.

Notes

  • Use light coconut milk for a lighter option, but full-fat will make the chicken extra rich and creamy.

  • Marinate longer if you have time — overnight will yield the most flavorful chicken.

  • Use leftover rice to save time, or substitute with cauliflower rice for a low-carb version.

  • Prep the veggies ahead of time and store them in airtight containers to save time during the

Nutrition

Keywords: Quick Easy Family Dinners Healthy

Find it online: https://lyndyskitchen.com/coconut-chicken-rice-bowl-youll-make-on-repeat/