Tropical Coconut Chicken Rice Bowl

Ingredients

• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 tablespoons olive oil, extra virgin
• 2 teaspoons garlic powder
• 1 teaspoon paprika
• Salt and pepper to taste
• 1 can (13.5 oz) coconut milk, full-fat
• 1 tablespoon soy sauce
• 1 tablespoon lime juice (freshly squeezed)
• 1 tablespoon honey or maple syrup
• 1 teaspoon grated fresh ginger
• 1 cup jasmine rice
• 1 ¾ cups water or chicken broth
• Chopped fresh cilantro for garnish
• Chopped green onions for garnish
• Red pepper flakes (optional for heat)
• Sliced lime wedges for serving

Instructions

1. In a medium saucepan, combine jasmine rice and water or chicken broth. Bring to a boil over medium-high heat.
2. Once boiling, reduce heat to low, cover, and let simmer for 15 minutes or until all liquid is absorbed and rice is tender.
3. While the rice is cooking, heat olive oil in a large skillet over medium heat. Add chicken pieces, garlic powder, paprika, salt, and pepper. Cook for 5-7 minutes until the chicken is browned and cooked through.
4. In a bowl, whisk together coconut milk, soy sauce, lime juice, honey or maple syrup, and grated ginger until well combined.
5. Pour the coconut sauce over the cooked chicken in the skillet. Stir to coat the chicken evenly and let it simmer for an additional 3-5 minutes.
6. Fluff the cooked rice and divide it among serving bowls. Top each bowl with the coconut chicken mixture.
7. Garnish with chopped cilantro, green onions, and a sprinkle of red pepper flakes if desired. Serve with lime wedges.

Nutrition