Coconut Chicken Rice Bowl
786
Calories
57g
Protein
62g
Carbs
35g
Fat
Chicken in light coconut milk with ginger over jasmine rice.
Protein 57g · Carbs 62g · Fat 35g
12 min
Prep
22 min
Cook
$4
Per Plate
786
Calories
What You Need
- 5 oz chicken breast
- 1 cup cooked jasmine rice
- 1/3 cup coconut milk
- 1 tbsp fresh ginger, grated
- 1 tbsp olive oil
- cilantro, chopped
- 1 cup cooked broccoli (from about 1.5 cups raw florets)
- 1 cup cooked spinach (from 10 oz raw, one bag)
- 1 cup cooked green beans (from about 1.5 cups raw, trimmed)
- 10 oz chicken breast
- 2 cup cooked jasmine rice
- 2/3 cup coconut milk
- 2 tbsp fresh ginger, grated
- 2 tbsp olive oil
- cilantro, chopped
- 2 cup cooked broccoli (from about 1.5 cups raw florets)
- 2 cup cooked spinach (from 10 oz raw, one bag)
- 2 cup cooked green beans (from about 1.5 cups raw, trimmed)
- 15 oz chicken breast
- 3 cup cooked jasmine rice
- 1 cup coconut milk
- 3 tbsp fresh ginger, grated
- 3 tbsp olive oil
- cilantro, chopped
- 3 cup cooked broccoli (from about 1.5 cups raw florets)
- 3 cup cooked spinach (from 10 oz raw, one bag)
- 3 cup cooked green beans (from about 1.5 cups raw, trimmed)
- 20 oz chicken breast
- 4 cup cooked jasmine rice
- 1 1/3 cup coconut milk
- 4 tbsp fresh ginger, grated
- 4 tbsp olive oil
- cilantro, chopped
- 4 cup cooked broccoli (from about 1.5 cups raw florets)
- 4 cup cooked spinach (from 10 oz raw, one bag)
- 4 cup cooked green beans (from about 1.5 cups raw, trimmed)
Before You Start
Pat the chicken dry, warm the rice, grate the ginger, and cut the broccoli into florets and trim the green beans so they are ready when the pan is hot.
How To Make It
- Sear the chicken in the olive oil over medium heat, 4 to 5 minutes per side, until golden brown.
- Add the ginger and coconut milk and simmer, 5 to 7 minutes, until the sauce thickens and the chicken reaches 165°F in the center with no pink.
- Move the chicken to a board and slice it.
- Steam the broccoli and green beans, 6 to 8 minutes, until bright green and just tender, and wilt the spinach in a splash of water, 1 to 2 minutes, until soft.
- Spoon the rice into a bowl, top with the sliced chicken and sauce, add the broccoli, green beans, and spinach, and finish with cilantro.
Fix It: If the sauce reaches the right thickness before the chicken is at 165°F, add a splash of water and keep simmering until it is fully cooked.
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 22 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
- Calories786
- Protein57g
- Carbs62g
- Fat35g
- Fiber9g
- Sodium176mg
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
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