Easy Coconut Chicken Rice Bowl Recipe

Easy Coconut Chicken Rice Bowl is your new favorite better-than-takeout dinner. After making this many times, I’ve perfected the crispy chicken and fluffy coconut rice. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Rhubarb Bars with Cream Cheese and The Best Buttery Soft Pretzel Bites.

What You'll Need for Easy Coconut Chicken Rice Bowl Recipe

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 1 lb boneless, skinless chicken breasts
• 1 can coconut milk
• 2 cups jasmine rice
• 2 bell peppers
• 1 onion
• 4 cloves garlic
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp red pepper flakes (optional)
• 2 tbsp olive oil
• 2 tbsp soy sauce
• 2 tbsp honey
• Optional: Chopped fresh cilantro
• Optional: Sliced green onions
• Optional: Toasted coconut flakes
• Optional: Lime wedges

How to Make Easy Coconut Chicken Rice Bowl Recipe

1. Cook the rice: Rinse rice, combine with coconut milk and 1.5 cups water. Bring to boil, reduce heat, cover, and simmer 15 minutes.
2. Cook the chicken: Season chicken with curry powder, cumin, salt, and pepper. Cook in hot oil until browned and cooked through.
3. Sauté the veggies: Cook onions, garlic, and bell peppers until softened. Stir in soy sauce, honey, and red pepper flakes (if using).
4. Combine and serve: Fluff rice, mix in 1/2 cup coconut milk. Divide rice, chicken, and veggies among bowls. Top with desired toppings.

Storing & Reheating Easy Coconut Chicken Rice Bowl Recipe

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in an airtight container for up to 4 days Make-ahead tip: Rice and chicken can be made ahead and reheated

Freezing Easy Coconut Chicken Rice Bowl Recipe

Freeze individual portions for up to 3 months

How to Reheat Without Drying It Out

Oven: Reheat in oven at 350°F (180°C) for 15-20 minutes Microwave: Reheat in microwave for 2-3 minutes

Recipe Notes

• Chef tip: For a spicier dish, add more red pepper flakes or a pinch of cayenne pepper.
• Best substitution: Use chicken thighs instead of breasts for even more tender meat.
• Make-ahead: Cook rice and chicken ahead, then reheat and combine with veggies before serving.
• Scaling: This recipe can be easily doubled or tripled for meal prepping.
• Troubleshooting: If rice is still hard after 15 minutes, add more water and cook for another 5 minutes.

Easy Coconut Chicken Rice Bowl Recipe

⏱

Prep

10 mins

🍳

Cook

20 mins

⏳

Total

30 mins

🍽

Serves

4 servings

🥗

Diet

Gluten-free

Ingredients

Main Ingredients

• 1 lb boneless, skinless chicken breasts
• 1 can coconut milk
• 2 cups jasmine rice
• 2 bell peppers
• 1 onion
• 4 cloves garlic

Seasonings

• 1 tbsp curry powder
• 1 tsp ground cumin
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp red pepper flakes (optional)
• 2 tbsp olive oil
• 2 tbsp soy sauce
• 2 tbsp honey

Optional Toppings

• Chopped fresh cilantro
• Sliced green onions
• Toasted coconut flakes
• Lime wedges

Instructions

1. Cook the rice: Rinse rice, combine with coconut milk and 1.5 cups water. Bring to boil, reduce heat, cover, and simmer 15 minutes.
2. Cook the chicken: Season chicken with curry powder, cumin, salt, and pepper. Cook in hot oil until browned and cooked through.
3. Sauté the veggies: Cook onions, garlic, and bell peppers until softened. Stir in soy sauce, honey, and red pepper flakes (if using).
4. Combine and serve: Fluff rice, mix in 1/2 cup coconut milk. Divide rice, chicken, and veggies among bowls. Top with desired toppings.

Notes

• Chef tip: For a spicier dish, add more red pepper flakes or a pinch of cayenne pepper.
• Best substitution: Use chicken thighs instead of breasts for even more tender meat.
• Make-ahead: Cook rice and chicken ahead, then reheat and combine with veggies before serving.
• Scaling: This recipe can be easily doubled or tripled for meal prepping.
• Troubleshooting: If rice is still hard after 15 minutes, add more water and cook for another 5 minutes.

Storage

• Fridge: Store leftovers in an airtight container for up to 4 days
• Freezer: Freeze individual portions for up to 3 months
• Oven reheat: Reheat in oven at 350°F (180°C) for 15-20 minutes
• Microwave reheat: Reheat in microwave for 2-3 minutes
• Make ahead: Rice and chicken can be made ahead and reheated

Nutrition Per Serving

• Calories: 500
• Protein: 35g
• Fat: 20g
• Carbs: 50g
• Fiber: 3g
• Sugar: 7g
• Sodium: 800mg
• Cholesterol: 70mg
• Sat. Fat: 12g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Easy Coconut Chicken Rice Bowl Recipe FAQs

A Warm Final Note

I can’t wait for you to try Easy Coconut Chicken Rice Bowl Recipe and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!