Coconut Chicken Rice Bowl

• servings: 4 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

1 1/2 lbs diced chicken breast

1 teaspoon kosher salt

1 teaspoon smoked paprika

1 teaspoon dried oregano or dried herbs

1/2 onion (minced)

3 cloves of garlic

1 teaspoon fresh grated ginger (or more if you like it extra gingery, I added 1 tablespoon)

1/4 cup chicken broth

1 1/4 cup canned light coconut milk (from 1 can)

1 tbsp of tomato paste

1/2 teaspoon kosher salt

fresh cilantro

3 cups cooked jasmine rice or basmati

more coconut milk (optional for topping)

Directions

Season the chicken with salt, paprika and dried herbs.

Preheat a large skillet over high and spray with oil then brown the chicken in an even layer, 3-5 minutes.

Once browned, remove the chicken, reduce heat and spray with more oil. Add the onion, garlic, ginger, and cook 1 minute, then add the broth to deglaze the pan.

Simmer about 1 minute then add in the tomato paste, coconut milk, and 1/2 teaspoon salt.

Bring the sauce to a simmer for a few minutes to thicken, add the chicken back along with any juices and cook on medium heat 3 to 4 minutes.

Serve over jasmine rice and garnish with cilantro and drizzle with more coconut milk, if desired.

Nutrition

• Serving Size: 1 cup chicken, 3/4 cup r
• Calories: 429 kcal
• Total Fat: 10 g
• Saturated Fat: 5 g
• Cholesterol: 124 mg
• Sodium: 562 mg
• Total Carbohydrate: 40 g
• Dietary Fiber: 1.5 g
• Total Sugars: 4 g
• Protein: 40 g