It is time for a healthy reset that actually tastes amazing. You deserve a meal that leaves you feeling energized. This high protein coconut chicken rice bowl is the answer. It is fresh, light, and full of bright spring flavors.
Spring is the perfect time for renewal. Your body naturally craves cleaner, lighter ingredients. This bowl delivers exactly what you need. It combines tender chicken with creamy, lime-infused rice. You will love how easy it feels. Let’s get cooking together!
Why You’ll Love This Recipe
This recipe is a total game-changer for busy weeknights. It provides 40g of protein in every single bowl. That means you stay full for much longer. No more late-night snacking after dinner! It is also incredibly budget-friendly for families.
The flavors are balanced and sophisticated. You get creamy coconut and zesty lime. The ginger adds a warm, subtle heat. It feels like a restaurant meal at home. Best of all, it only takes 35 minutes. Your family will think you spent hours cooking.
Simple Cooking Method
Making this dish is very straightforward. You will start with the rice first. It simmers in coconut milk for extra creaminess. While the rice cooks, you sear the chicken. The sauce comes together in the same skillet. This keeps cleanup very fast and easy.
Even beginner cooks can master this easily. The steps are logical and quick. You don’t need any fancy equipment. A good skillet and a pot are all you need. You will feel like a pro in the kitchen.
Ingredients You’ll Need
We use mostly simple pantry staples here. The fresh ginger and lime make everything pop.
- 600g boneless skinless chicken breast, cut into 1-inch cubes
- 1 cup dry Jasmine rice, rinsed
- 200ml light coconut milk (for rice)
- 200ml full-fat coconut milk (for sauce)
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 lime, juiced and zested
- 2 tbsp low-sodium soy sauce
- 1 tbsp honey
- 2 cups broccoli florets, steamed
- 1/4 cup fresh cilantro, chopped
- 1/2 tsp red chili flakes
Step-by-Step Directions
- Combine rinsed rice, 200ml light coconut milk, and 1/2 cup water in a pot.
- Bring to a boil, then simmer covered for 15 minutes.
- Heat olive oil in a large non-stick skillet over medium-high heat.
- Add chicken cubes and sear for 8-10 minutes until golden brown.
- Add minced garlic and grated ginger to the skillet.
- Sauté for 60 seconds until the kitchen smells amazing.
- Whisk full-fat coconut milk, lime juice, lime zest, soy sauce, and honey.
- Pour the liquid over the chicken and simmer for 5-7 minutes.
- Assemble bowls with coconut rice, steamed broccoli, and coconut chicken.
- Garnish with fresh cilantro and red chili flakes before serving.
Best Ways to Enjoy It
Serve this bowl warm for the best experience. The creamy sauce should coat the rice perfectly. You can add extra lime wedges on the side. This adds a fresh, zesty finish. Pair it with a cold glass of sparkling water.
This is a fantastic option for weekday lunches. Pack the components into glass containers. It looks beautiful and tastes even better. You will be the envy of the office. It makes healthy eating feel like a treat.
Storage & Reheating
Store leftovers in an airtight container. They will stay fresh for up to 4 days. This makes it a perfect meal prep recipe. Keep the sauce and chicken together. This keeps the chicken moist during storage. Reheat it in the microwave for two minutes.
If the rice feels dry, add a splash of water. This helps it steam and soften. You can also reheat it on the stovetop. Use a low heat setting to prevent burning. Enjoy your fresh lunch all week long!
Recipe Tips for Best Results
- Always rinse your jasmine rice before cooking.
- Don’t crowd the chicken in the skillet.
- Use fresh lime juice rather than bottled.
- Grate the ginger finely for the best texture.
- Steam the broccoli just until it is bright green.
- Use full-fat coconut milk for the creamiest sauce.
- Let the chicken sear until it is truly golden.
- Add the chili flakes at the very end.
Ways to Switch It Up
- Swap the chicken for firm tofu for meatless days.
- Use cauliflower rice for a lower carb option.
- Add sliced bell peppers for more spring color.
- Try brown rice for extra fiber and nuttiness.
- Top with toasted cashews for a satisfying crunch.
Common Questions
Can I use light coconut milk for the sauce?
You can, but the sauce will be thinner. Full-fat coconut milk provides that signature creamy texture. If you use light milk, simmer it longer. This will help it thicken up naturally.
Is this recipe spicy?
It has a very mild heat from the ginger. The red chili flakes are added as a garnish. You can leave them off for kids. This makes it a very family-friendly meal.
How do I know when the chicken is done?
The chicken should reach an internal temperature of 165F. It will look golden and opaque. Cutting one piece in half is a simple way to check. It should be white and juicy inside.
I hope this bright bowl brings some joy to your kitchen this spring. It is the perfect way to nourish your body and your family. Happy cooking!
— Katie Wood
Ingredients
- 600 g boneless skinless chicken breast, cut into 1-inch cubes
- 1 cup dry Jasmine rice, rinsed
- 200 ml light coconut milk (for rice)
- 200 ml full -fat coconut milk (for sauce)
- 1 tbsp olive oil
- 2 cloves garlic , minced
- 1 tbsp fresh ginger, grated
- 1 lime , juiced and zested
- 2 tbsp low -sodium soy sauce
- 1 tbsp hone y
- 2 cups broccoli florets, steamed
- 1/4 cup fresh cilantro, chopped
- 1/2 tsp red chili flakes
Instructions
- Combine rinsed rice, 200ml light coconut milk, and 1/2 cup water in a pot; bring to a boil, then simmer covered for 15 minutes.
- Heat olive oil in a large non-stick skillet over medium-high heat.
- Add chicken cubes to the skillet and sear for 8-10 minutes until golden and internal temperature reaches 165F (74C).
- Incorporate minced garlic and grated ginger into the skillet, sautéing for 60 seconds until fragrant.
- Whisk together full-fat coconut milk, lime juice, lime zest, soy sauce, and honey in a small bowl.
- Pour the liquid mixture over the chicken and simmer on medium-low for 5-7 minutes until the sauce coats the back of a spoon.
- Assemble the bowls by layering the coconut rice, steamed broccoli, and coconut chicken.
- Garnish with fresh cilantro and red chili flakes before serving.
