Coconut Ginger Chicken Bowl
922
Calories
66g
Protein
67g
Carbs
44g
Fat
Chicken simmered in light coconut milk with ginger and carrot over jasmine rice.
Protein 66g · Carbs 67g · Fat 44g
14 min
Prep
21 min
Cook
$4
Per Plate
922
Calories
What You Need
- 6 oz chicken breast
- 1 cup cooked jasmine rice
- 1/2 cup coconut milk
- 1 cup cooked carrot (from about 1.5 cups raw sliced)
- 1 cup cooked spinach (from 10 oz raw, one bag)
- 1 cup cooked broccoli (from about 1.5 cups raw florets)
- 1 tbsp fresh ginger
- 1 tbsp olive oil
- cilantro to finish
- 12 oz chicken breast
- 2 cup cooked jasmine rice
- 1 cup coconut milk
- 2 cup cooked carrot (from about 1.5 cups raw sliced)
- 2 cup cooked spinach (from 10 oz raw, one bag)
- 2 cup cooked broccoli (from about 1.5 cups raw florets)
- 2 tbsp fresh ginger
- 2 tbsp olive oil
- cilantro to finish
- 18 oz chicken breast
- 3 cup cooked jasmine rice
- 1 1/2 cup coconut milk
- 3 cup cooked carrot (from about 1.5 cups raw sliced)
- 3 cup cooked spinach (from 10 oz raw, one bag)
- 3 cup cooked broccoli (from about 1.5 cups raw florets)
- 3 tbsp fresh ginger
- 3 tbsp olive oil
- cilantro to finish
- 24 oz chicken breast
- 4 cup cooked jasmine rice
- 2 cup coconut milk
- 4 cup cooked carrot (from about 1.5 cups raw sliced)
- 4 cup cooked spinach (from 10 oz raw, one bag)
- 4 cup cooked broccoli (from about 1.5 cups raw florets)
- 4 tbsp fresh ginger
- 4 tbsp olive oil
- cilantro to finish
Before You Start
Pat the chicken dry and cut it into even pieces, grate the ginger, slice the carrot, cut the broccoli into florets, rinse the spinach, and have the coconut milk and rice ready.
How To Make It
- Warm the olive oil in a skillet over medium high heat, about 1 minute, until it shimmers.
- Add the chicken and sear, turning once, 4 to 5 minutes, until golden on the outside.
- Add the ginger and carrot and cook, stirring, 3 to 4 minutes, until the carrot softens and the ginger smells fragrant.
- Pour in the coconut milk and simmer 5 to 7 minutes, until the sauce thickens slightly and the chicken reaches 165°F in the center with no pink.
- Steam the broccoli in a covered pan with a splash of water, 5 to 6 minutes, until bright green and just tender.
- Stir in the spinach and cook, 1 to 2 minutes, until it wilts.
- Serve over the jasmine rice with the broccoli alongside and the cilantro on top.
Fix It: If the sauce gets too thick, loosen it with a splash of water; if it is too thin, simmer a couple more minutes.
Air Fryer
- Heat the air fryer to 380F.
- Add the ingredients you would cook on the stove or in the oven in a single layer, without crowding the basket.
- Cook for about 21 minutes, shaking the basket halfway, until cooked through and lightly crisp.
- Let it rest a minute, then finish and plate the dish as written in the steps above.
Microwave
- Add the ingredients you would cook together to a microwave safe bowl along with their liquid.
- Cover loosely and microwave in one minute bursts, stirring between each, until hot through.
- Let it stand for a minute, then finish and plate the dish as written in the steps above.
Nutrition Per Serving
- Calories922
- Protein66g
- Carbs67g
- Fat44g
- Fiber8g
- Sodium264mg
Bonus Benefits
- Inflammation
- Steady Energy
- Eating Well
Reported to quietly support, as I've found in my research.
Chef's Wisdom:
Ginger: gingerol, reported to ease everyday aches.
Chicken: lean protein, reported to keep you full.
Ginger: gingerol, reported to ease everyday aches.
Chicken: lean protein, reported to keep you full.
Tools For This Recipe
🤖 That link pays me sometimes. I'm a robot, not a saint. No spam, unsubscribe anytime. Talk to your doctor.