This Coconut Chicken Rice Bowl is one of those meals that feels fancy but is secretly super easy. Juicy chicken, creamy coconut rice, and fresh toppings come together for a meal the whole family will love.

It’s warm, cozy, and packed with flavor, but still light enough for a weekday dinner. Plus, it’s all in one bowl—less cleanup!

this recipe!

🛒 What You’ll Need

For the Chicken:

• 2 boneless, skinless chicken breasts
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp garlic powder
• ½ tsp paprika
• 1 tbsp olive oil

For the Coconut Rice:

• 1 cup jasmine rice
• 1 cup coconut milk (full fat)
• ¾ cup water
• ½ tsp salt

For the Sauce:

• ½ cup coconut milk
• 1 tbsp soy sauce
• 1 tsp honey
• ½ tsp garlic powder
• ½ tsp ginger powder
• 1 tsp cornstarch (optional, for thickening)

Toppings (Optional but Recommended):

• ½ cup diced mango
• ¼ cup chopped cilantro
• 1 lime, cut into wedges
• 1 tsp sesame seeds

🔥 Pro Tips

1. Rinse the rice – This helps remove excess starch and makes the rice fluffy instead of sticky.
2. Marinate the chicken (if you have time) – Let it sit for 20 minutes with the seasoning for extra flavor.
3. Use full-fat coconut milk – It gives the best creamy texture. Lite coconut milk can make the rice too watery.
4. Dice toppings ahead – This makes assembling the bowls super quick, especially for busy nights.
5. Taste the sauce before serving – Adjust sweetness or saltiness based on your preference.

🛠 Tools You’ll Need

• Cutting board
• Chef’s knife
• Measuring cups and spoons
• Medium saucepan with lid
• Large skillet
• Wooden spoon
• Small mixing bowl

🔄 Substitutions & Variations

• Protein Swap: Use shrimp, tofu, or thinly sliced beef instead of chicken.
• Rice Options: Swap jasmine rice for brown rice or quinoa (adjust cooking time).
• Make it Spicy: Add red pepper flakes or a drizzle of sriracha.
• Veggie Boost: Add sliced bell peppers, edamame, or shredded carrots.

⏳ Make-Ahead Tips

• Cook the rice ahead of time and reheat with a splash of coconut milk.
• Pre-cook the chicken and store it sliced for easy assembly.
• Make the sauce in advance and store it in the fridge for up to 3 days.

🥣 How to Make It

1️⃣ Season the Chicken

Pat the chicken dry, then sprinkle salt, pepper, garlic powder, and paprika evenly on both sides.

2️⃣ Cook the Chicken

Heat olive oil in a large skillet over medium heat. Add the chicken and cook for about 6-7 minutes per side, until golden brown and cooked through. Remove from the pan and let rest for 5 minutes before slicing.

3️⃣ Make the Coconut Rice

Rinse the jasmine rice under cold water until the water runs clear. In a saucepan, combine rice, coconut milk, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit (covered) for another 5 minutes before fluffing with a fork.

4️⃣ Make the Sauce

In a small bowl, whisk together coconut milk, soy sauce, honey, garlic powder, ginger powder, and cornstarch (if using). Pour into a small saucepan and heat over low, stirring constantly, until slightly thickened (about 2-3 minutes).

5️⃣ Assemble the Bowl

Spoon the coconut rice into bowls, top with sliced chicken, drizzle with the sauce, and add fresh toppings like diced mango, cilantro, sesame seeds, and lime wedges.

🍱 Leftovers & Storage

• Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheat in the microwave with a splash of coconut milk to keep it moist.
• Keep toppings separate and add them fresh when serving.

✨ Time to Dig In!

This Coconut Chicken Rice Bowl is fresh, creamy, and packed with flavor. Whether you’re making it for a cozy family dinner or meal prep for the week, it’s sure to be a hit. Try it out and let me know in the comments—what toppings did you add? 🍚🥥💛