Description
A bright, satisfying meal-prep bowl with fluffy coconut rice, tender coconut-lime chicken, crisp vegetables, and a creamy coconut-lime sauce that ties it all together.
Ingredients
Coconut Rice
1 1/2 cups (300 g) jasmine rice, rinsed
1 cup (240 ml) full-fat coconut milk
1 1/4 cups (300 ml) water
1/2 teaspoon kosher salt
1 teaspoon lime zest (optional)
Coconut Chicken
1 1/2 lb (680 g) boneless, skinless chicken thighs (or breasts)
1 tablespoon avocado oil (or olive oil)
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon sweet paprika
2 teaspoons fresh ginger, grated
3 cloves garlic, minced
1/2 cup (120 ml) coconut milk
1 tablespoon lime juice
Vegetables
1 red bell pepper, thinly sliced
2 cups (140 g) shredded purple cabbage
1 cup (100 g) shredded carrots
2 cups (60 g) baby spinach (or chopped kale)
1/2 cup (75 g) cucumber, diced (optional)
Coconut-Lime Sauce
1/3 cup (80 ml) coconut milk
1 tablespoon lime juice
1 tablespoon tamari or soy sauce
1 teaspoon honey or maple syrup
1 teaspoon toasted sesame oil (optional)
Pinch of salt, as needed
1–2 teaspoons chili garlic sauce or sriracha (optional)
Optional Toppings
1/3 cup (10 g) cilantro, chopped
2 tablespoons toasted sesame seeds
2 scallions, thinly sliced
Lime wedges
Instructions
1) Rinse the rice: Rinse 1 1/2 cups (300 g) jasmine rice until water runs mostly clear.
2) Cook coconut rice: In a pot, combine rice, 1 cup (240 ml) coconut milk, 1 1/4 cups (300 ml) water, and 1/2 teaspoon salt. Bring to a gentle boil, cover, reduce heat to low, and simmer 12–15 minutes. Remove from heat and rest covered 10 minutes. Fluff and stir in 1 teaspoon lime zest if using.
3) Season chicken: Pat chicken dry and season with 1 teaspoon salt, 1/2 teaspoon pepper, 1 teaspoon cumin, 1 teaspoon coriander, and 1 teaspoon paprika.
4) Cook chicken: Heat 1 tablespoon oil in a skillet over medium-high. Cook chicken 5–7 minutes per side (until 165°F / 74°C). Reduce heat to medium, add ginger and garlic for 30 seconds, then add 1/2 cup (120 ml) coconut milk and 1 tablespoon lime juice. Simmer 2–3 minutes until slightly thickened. Rest 5 minutes, then slice.
5) Make sauce: Whisk 1/3 cup (80 ml) coconut milk, 1 tablespoon lime juice, 1 tablespoon tamari, 1 teaspoon honey (or maple syrup), and 1 teaspoon sesame oil (optional). Add salt to taste and chili garlic sauce if using.
6) Assemble bowls: Divide rice into 4 containers. Add sliced chicken and vegetables. Drizzle sauce or store separately. Top with cilantro, sesame seeds, scallions, and lime wedges.
Notes
For the freshest crunch, store cucumber and sauce separately and add just before serving.
To reheat, add a small splash of water to the rice, warm gently, then add sauce and lime at the end.
Chicken thighs stay juicier for meal prep, but breasts work well if you avoid overcooking.
- Prep Time: 20 minutes
- Cook Time: 25 minutes