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Creamy Coconut Milk Chicken and Cilantro Lime Rice Bowls

Close-up of a coconut chicken rice bowl featuring white rice topped with creamy chicken pieces and fresh parsley.
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Make this satisfying coconut chicken rice bowl for a simple, flavorful weeknight dinner using creamy coconut milk and fresh lime.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 (13.5 ounce) can full-fat coconut milk
  • 1/2 cup chicken broth
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
  • 1 cup uncooked long-grain white rice
  • 1 cup water
  • 1/2 cup full-fat coconut milk (for rice)
  • 1/4 cup chopped fresh cilantro
  • 1 lime, juiced
  • Optional toppings: toasted coconut flakes, sliced jalapeños, extra lime wedges

Instructions

  1. Prepare the rice: Combine the 1 cup rice, 1 cup water, and 1/2 cup coconut milk in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
  2. Season the chicken: In a medium bowl, toss the chicken pieces with salt, pepper, and garlic powder.
  3. Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook until browned on all sides, about 5-7 minutes.
  4. Make the sauce: Pour in the 13.5 ounce can of coconut milk and the chicken broth. Bring the mixture to a gentle simmer.
  5. Thicken the sauce: Stir the cornstarch slurry and slowly pour it into the simmering sauce, stirring constantly until the sauce thickens slightly, about 1 minute. Reduce heat to low.
  6. Finish the rice: Once the rice is fluffed, stir in the 1/4 cup chopped cilantro and the juice of one lime.
  7. Assemble the bowls: Divide the cilantro lime rice among serving bowls. Top with the creamy coconut chicken. Add your desired toppings like toasted coconut flakes or sliced jalapeños.

Notes

  • For a gluten free option, this recipe is naturally gluten free as long as your chicken broth is certified gluten free.
  • You can shred the chicken after cooking instead of serving it in pieces for a flavorful shredded chicken rice texture.
  • To make this a lighter option, substitute half the full-fat coconut milk with light coconut milk in the sauce, but note the sauce will be less creamy.

Nutrition

Find it online: https://devourdish.com/coconut-chicken-rice-bowl/