Go Back
Loaded Coconut Chicken Rice Bowl For Easy Dinners With Coconut Rice, Creamy

Loaded Coconut Chicken Rice Bowl for Easy Dinners

Loaded Coconut Chicken Rice Bowl for Easy Dinners layers coconut rice, browned chicken cubes, creamy coconut-lime sauce, avocado, and cilantro.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Dinner
Cuisine: Asian
Calories: 398
Ingredients Equipment Method Notes

Ingredients
  

Coconut Rice
  • 2/3 cup jasmine rice rinsed
  • 1 1/6 cups light coconut milk divided, rice and sauce
  • 2/3 cup water for rice
  • 1 1/4 teaspoons kosher salt divided
Seasoned Chicken
  • 1 pound boneless skinless chicken breasts raw, cut into 1-inch cubes
  • 2 teaspoons avocado oil for skillet, divided
  • 1 teaspoon paprika for chicken
  • 1/2 teaspoon garlic powder for chicken
  • 1/2 teaspoon ground cumin for chicken
  • 1/4 teaspoon black pepper for chicken
Coconut-Lime Sauce
  • 1/3 cup plain Greek yogurt room temperature
  • 1 tablespoon lime juice freshly squeezed
  • 1 clove garlic minced
  • 1 teaspoon honey for sauce
  • 1 teaspoon cornstarch for sauce
  • 1 teaspoon Dijon mustard for sauce
Toppings
  • 1/2 avocado thinly sliced
  • 1/4 cup cilantro chopped, garnish

Equipment

  • Medium saucepan with lid
  • Small Saucepan
  • 12-Inch Nonstick Skillet
  • Mixing bowl
  • Instant-Read Thermometer

Method
 

Rice
  1. Rinse the jasmine rice until the water runs mostly clear. Combine it with 2/3 cup coconut milk, water, and 1/2 teaspoon salt in a medium saucepan.
  2. Bring to a boil, cover, reduce the heat to low, and cook for 15 minutes. Turn off the heat and let it rest, covered, for 5 minutes.
Coconut-Lime Sauce
  1. Whisk the remaining 1/2 cup coconut milk with cornstarch, garlic, honey, Dijon mustard, and 1/4 teaspoon salt in a small saucepan.
  2. Cook over medium-low heat for 2 minutes, whisking, until lightly thickened. Remove from the heat and whisk in the yogurt and lime juice.
Chicken and Assembly
  1. Pat the chicken cubes dry. Toss them with paprika, garlic powder, cumin, black pepper, and the remaining 1/2 teaspoon salt.
  2. Heat 1 teaspoon oil in a 12-inch skillet over medium-high heat until shimmering. Cook half the chicken in a single layer for 3 to 4 minutes, turn, and cook 2 to 3 minutes more.
  3. Transfer the chicken to a plate, add the remaining oil, and cook the second batch until browned and the thickest cube reaches 165°F.
  4. Fluff the rice and divide it among four bowls. Spoon over the coconut-lime sauce, arrange the chicken and avocado on top, and finish with cilantro.

Notes

Store the rice, chicken, sauce, and avocado separately in airtight containers for up to 3 days. Reheat the rice and chicken with a splash of water, warm the sauce gently without boiling, and add fresh avocado and cilantro after reheating. Cooked chicken and rice can be frozen for up to 2 months, but freeze the sauce and avocado separately for the best texture.