Description
A vibrant and nutritious Coconut Rice Chicken Bowl that combines fragrant coconut-infused rice with succulent glazed chicken, topped with a fresh fruit salsa and spicy mayo.
Ingredients
Scale
- 1 lb chicken breast, cut into bite-sized pieces
- 1 tbsp fresh ginger, grated
- Zest of 1 lemon
- 2 tbsp lemon juice
- 2 tbsp honey
- 3 tbsp soy sauce
- 1 tbsp olive oil
- Salt and pepper to taste
- 1 cup jasmine or basmati rice
- 1 cup coconut milk
- 1 cup water
- 1 cup diced pineapple
- 1 cup diced mango
- 1/2 cup diced red onion
- 2 tbsp lime juice
- 1/4 cup fresh cilantro, chopped
- 1/2 cup mayonnaise
- 1 tbsp sriracha
- 2 tbsp lime juice (for sauce)
Instructions
- Rinse the jasmine rice under cold water until the liquid runs clear.
- In a saucepan, combine the rinsed rice, coconut milk, water, and a pinch of salt. Bring to a boil, reduce heat, cover, and simmer for 15 minutes.
- In a bowl, mix grated ginger, lemon zest, lemon juice, honey, and soy sauce until blended.
- In a skillet, heat olive oil over medium heat, season chicken, and cook until golden, about 4-5 minutes.
- Pour the glaze over the chicken, reduce heat, and stir until the glaze thickens.
- In another bowl, toss pineapple, mango, red onion, lime juice, and cilantro. Season with salt and pepper.
- In a separate bowl, whisk together mayonnaise, sriracha, and lime juice until smooth.
- Spoon coconut rice into bowls, top with glazed chicken, and add salsa. Drizzle with spicy mayo and garnish with cilantro and lime wedges.
Notes
Consider using low-sugar honey or a dairy-free mayonnaise for healthier alternatives.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Searing and Simmering
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 20g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg