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Imagine a dish that transports you to a sun-soaked beach with every bite—a dish that combines the enticing flavors of coconut, tender chicken, and fragrant jasmine rice. The Tropical Coconut Chicken Rice Bowl is just that: a vibrant, nourishing meal that embodies the essence of tropical cuisine. This delightful bowl is not only a feast for the senses but also an exploration of the perfect balance between flavors and textures.

Coconut Chicken Rice Bowl

Transport yourself to a tropical paradise with this Tropical Coconut Chicken Rice Bowl recipe! Indulge in the creamy coconut milk, tender marinated chicken, and fluffy jasmine rice, topped with vibrant veggies for a perfect balance of flavors and textures. This nutritious bowl is not only delicious but also customizable to suit your taste. Perfect for family dinners or meal prepping! #CoconutChickenBowl #HealthyMeal #TropicalFlavors #RiceBowl #EasyRecipes #CookingAtHome #Foodie
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Ingredients
  

1 lb (450g) boneless, skinless chicken thighs

1 cup jasmine rice

1 can (13.5 oz) coconut milk

1 cup chicken broth

1 tablespoon olive oil

2 cloves garlic, minced

1-inch piece ginger, grated

1 tablespoon soy sauce

1 teaspoon lime zest

1 tablespoon fresh lime juice

Salt and pepper, to taste

½ cup frozen peas

½ cup shredded carrots

Fresh cilantro or parsley, for garnish

Lime wedges, for serving

Optional: Sliced red chilies for heat

Instructions
 

Marinate the Chicken: In a bowl, combine the chicken thighs with soy sauce, lime zest, lime juice, garlic, ginger, salt, and pepper. Let it marinate for at least 30 minutes (or up to overnight in the refrigerator).

    Cook the Rice: Rinse the jasmine rice under cold water until the water runs clear. In a saucepan, combine the rinsed rice, coconut milk, and chicken broth. Bring to a boil, then reduce to a simmer, cover, and cook for 15-18 minutes, or until the liquid is absorbed. Stir in the frozen peas and shredded carrots for the last 5 minutes of cooking. Once fully cooked, fluff the rice with a fork.

      Cook the Chicken: While the rice cooks, heat the olive oil in a skillet over medium-high heat. Remove the chicken from the marinade, and cook on the skillet for about 6-7 minutes on each side until golden brown and cooked through (internal temperature should reach 165°F/75°C). Let it rest for a few minutes before slicing.

        Assemble the Bowl: In serving bowls, layer the coconut rice at the bottom. Top it with the sliced chicken. Garnish with fresh cilantro, lime wedges, and optional sliced chilies for an extra kick.

          Serve: Enjoy your Tropical Coconut Chicken Rice Bowl warm and savor the blend of creamy coconut, tender chicken, and vibrant vegetables!

            Prep Time: 30 mins | Total Time: 1 hour | Servings: 4