Coconut Chicken Rice Bowl Recipe – Easy Healthy High Carb Lunch

The first time I made a coconut chicken rice bowl, the sweet smell of coconut milk bubbling away on my stovetop instantly transported me to a tropical vacation—right from my tiny apartment kitchen. Honestly, I stumbled onto this recipe in a kind of desperate moment: after a long run, starving, and staring at a bag of rice, a chicken breast, and a lonely can of coconut milk. Sometimes, the best meals are born from a little necessity, right?

What I love about this coconut chicken rice bowl is how it strikes a perfect balance. You’ve got tender chicken, fluffy high-carb rice, all bathed in a creamy coconut sauce that’s both comforting and energizing. This recipe is now a staple in my weekly meal prep, especially on days when I need a lunch that powers me through the afternoon but still feels like a treat. Plus, it’s a healthy, high-carb option that doesn’t skimp on flavor—trust me, it’s way more exciting than your basic grilled chicken and plain rice routine.

I’ve tweaked and tested this coconut chicken rice bowl recipe more times than I can count, each time finding new ways to make it easier, tastier, and a bit healthier. Whether you’re a meal prep enthusiast, a busy parent, or just someone who craves a bowl full of soul-soothing food, this recipe’s for you. It’s family-approved, completely customizable, and—if you’re anything like me—you’ll find yourself making it on repeat all year long. Let’s face it, you can never have too many healthy, high-carb lunch ideas, especially ones that come together with minimal fuss and maximum flavor!

Why You’ll Love This Coconut Chicken Rice Bowl Recipe

After years of experimenting in the kitchen (and more than a few lunch flops), I can confidently say this coconut chicken rice bowl recipe is truly something special. Here’s what makes it such a keeper, whether you’re a kitchen newbie or a seasoned home cook.

• Quick & Easy: Ready in about 35 minutes—including cleanup! Perfect for hectic weekday lunches or when you need to whip up something nourishing without a big production.
• Simple Ingredients: No hunting for oddball pantry items. Most of what you need is probably already in your kitchen, or just a quick grocery run away.
• Perfect for Meal Prep: Portion it out for the week and enjoy a filling, healthy high-carb lunch that reheats beautifully (I always look forward to leftovers!).
• Crowd-Pleaser: The combo of tender chicken, creamy coconut, and fragrant rice is a win with adults and kids alike. My picky eater nephew even asked for seconds!
• Unbelievably Delicious: The coconut sauce coats each grain of rice and each bite of chicken, making it rich and satisfying but not heavy. It’s one of those meals where nobody leaves a single grain behind.

What really sets this coconut chicken rice bowl recipe apart is the way the coconut milk infuses everything with subtle sweetness and silky texture. I always blend a bit of lime juice and fresh herbs at the end for brightness, which keeps it from tasting flat. And if you’re into meal prepping, this bowl doesn’t dry out or get boring after a day or two—it somehow gets even better as the flavors mingle.

There’s something soul-soothing about digging into a bowl like this, especially when you know it’ll fuel your body for the rest of the day. Whether you’re powering through a tough workout, trying to feed active kids, or just need something that tastes like a warm hug, this coconut chicken rice bowl is the answer. Let’s just say: it’s officially “lunch you’ll crave.”

Ingredients Needed

This coconut chicken rice bowl recipe is proof that wholesome, healthy food can still be jam-packed with flavor. I keep the ingredient list simple, but each one has a purpose—bringing together taste, texture, and nutrition (without making your grocery bill skyrocket).

• For the Chicken:
  • 1 pound (450g) boneless, skinless chicken breast (or thighs for extra juiciness)
  • 1 tablespoon (15ml) olive oil or coconut oil (brings out the coconut flavor)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground ginger (or 1 tablespoon fresh, grated for more zing)
  • 1/2 teaspoon salt (adjust to taste)
  • 1/4 teaspoon black pepper
• For the Rice & Sauce:
  • 1 cup (190g) uncooked jasmine or basmati rice (white or brown both work)
  • 1 can (13.5oz / 400ml) full-fat coconut milk (lite coconut milk works too, but full-fat is creamier)
  • 3/4 cup (180ml) water or chicken broth (for extra flavor)
  • 1 tablespoon (15ml) soy sauce or coconut aminos (for gluten-free)
  • 1 tablespoon (15ml) fresh lime juice (brightens everything up!)
  • 2 teaspoons brown sugar or honey (balances the coconut and lime—skip if you want less sweetness)
  • 1/2 teaspoon salt
• For Toppings & Garnishes:
  • 1/4 cup (20g) shredded unsweetened coconut, toasted (optional, for crunch)
  • Fresh cilantro or parsley, chopped
  • Lime wedges
  • Chopped scallions
  • Red chili flakes or sliced fresh chili (totally optional, but adds a fun kick!)

Ingredient Tips:

• For the coconut milk, I prefer Thai Kitchen or Native Forest for their creamy texture.
• If you want to make it vegetarian, swap in chickpeas instead of chicken!
• Brown rice gives you extra fiber, but white rice makes the bowl extra fluffy and absorbs the sauce beautifully.
• No lime? Lemon works in a pinch, though the flavor will be slightly different.
• For a gluten-free version, use coconut aminos and double-check your broth label.

I love how these ingredients are easy to find and super flexible. If I’m feeling lazy, I skip the toasted coconut garnish—but honestly, it adds a whole new layer of flavor if you have a couple of minutes to spare.

Equipment Needed

You don’t need a fancy kitchen to make this coconut chicken rice bowl recipe—just some basic tools and a bit of countertop space.

• Medium saucepan or rice cooker: For cooking the rice. If you use a rice cooker, just toss everything in and press start—it’s a game changer for hands-off cooking.
• Large skillet or sauté pan: For browning the chicken and simmering the sauce. Nonstick pans are nice but not required; I use my old stainless-steel skillet and it works great.
• Cutting board and sharp knife: For slicing chicken and prepping garnishes. Don’t use your favorite wooden board for raw chicken—plastic is way easier to sanitize.
• Measuring cups and spoons: For accuracy (especially with coconut milk and seasonings).
• Wooden spoon or spatula: For stirring the sauce without scratching your pan.
• Small skillet (optional): For toasting the shredded coconut if you’re feeling a little fancy.

If you’re tight on budget or space, a single deep skillet can work for the whole recipe (cook the chicken first, then the rice and sauce). I’ve done it plenty of times when my dishwasher was full! To keep your tools in top shape, avoid metal utensils with nonstick pans and wash your knives by hand—trust me, it keeps them sharp way longer.

Preparation Method

1. Prep the Ingredients (5 minutes):
   • Pat chicken dry and cut into 1-inch (2.5cm) cubes for faster cooking.
   • Rinse rice under cold water until the water runs mostly clear (this helps prevent sticky clumps).
   • Chop cilantro, slice scallions, and cut lime into wedges for garnish.
2. Start the Rice (2 minutes active, 15-18 minutes cook time):
   • In a medium saucepan, combine 1 cup (190g) rice, 1 can (400ml) coconut milk, 3/4 cup (180ml) water or broth, and 1/2 teaspoon salt.
   • Bring to a gentle boil over medium heat, then reduce to low, cover, and simmer for 15-18 minutes (until rice is tender and liquid is absorbed).
   • If using a rice cooker, add everything and set to “white rice” or “cook” mode.
   • Troubleshooting: If rice seems too wet at the end, uncover and cook for 2-3 more minutes to let extra liquid evaporate.
3. Cook the Chicken (8-10 minutes):
   • While rice is cooking, heat 1 tablespoon (15ml) oil in a large skillet over medium-high heat.
   • Add chicken cubes. Sprinkle with garlic powder, ground ginger, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
   • Sauté until chicken is golden brown and cooked through, 6-8 minutes, stirring occasionally for even browning.
   • Note: Don’t overcrowd the pan—work in batches if needed for the best sear.
4. Make the Sauce (5 minutes):
   • Reduce heat to medium. Add 1 tablespoon (15ml) soy sauce or coconut aminos, 1 tablespoon (15ml) lime juice, and 2 teaspoons brown sugar or honey to the chicken.
   • Pour in 1/2 cup (120ml) coconut milk from the rice ingredients if you want extra creaminess (optional but so good).
   • Simmer for 2-3 minutes, stirring occasionally, until sauce thickens slightly and coats the chicken.
   • Tip: If sauce gets too thick, splash in a tablespoon of water or broth.
5. Assemble the Bowls (2-3 minutes):
   • Fluff coconut rice with a fork and divide into bowls.
   • Top with the coconut chicken and spoon extra sauce over everything.
   • Garnish with toasted coconut, cilantro, scallions, and lime wedges.
   • Sprinkle chili flakes for heat if you like it spicy.
6. Final Check: Taste and adjust seasoning. If you want more tang, squeeze on extra lime. If you want it sweeter, drizzle a little more honey.

Personal tip: To save time, start the rice first and prep everything else while it cooks. And don’t worry if the sauce isn’t perfectly thick—once it hits the rice, it soaks in and becomes dreamy!

Cooking Tips & Techniques

After making this coconut chicken rice bowl recipe more times than I’d like to admit, I’ve picked up a few tricks that take it from good to truly mouthwatering (and help dodge some common pitfalls!).

• Don’t Rush the Rice: Letting the rice steam off the heat for 5 minutes after cooking makes it fluffier and less sticky. I used to skip this and always wondered why it was mushy—lesson learned!
• Use Full-Fat Coconut Milk for Creaminess: Lite coconut milk works, but the sauce just isn’t as rich. If you’re watching calories, you can do half lite and half water.
• Brown the Chicken Well: Don’t move the chicken too much at first. A good sear adds flavor and keeps the pieces juicy.
• Taste as You Go: Coconut milk can vary in sweetness, so always taste the sauce before serving. Adjust salt, lime, or sweetener to suit your mood.
• Toast the Coconut: It’s tempting to skip, but those few extra minutes add a nutty, toasty depth that makes the bowl pop. (I’ve burned it a few times—low and slow is the way!)
• Meal Prep Tip: Store rice and chicken separately, then combine when reheating for the best texture. Microwaved rice can get gummy if packed too tightly.

One time, I forgot to rinse the rice and ended up with a gluey mess. Another time, I didn’t let the sauce reduce and it was soupy (still tasty, just not ideal for a bowl). These small tweaks really do make a difference. If you’re juggling other meal prep, cook the chicken while the rice simmers and your lunch is basically done by the time you’re ready to eat!

Variations & Adaptations

The beauty of this coconut chicken rice bowl recipe is that you can remix it a million ways and it’ll still turn out delicious. Here are some of my favorite twists (plus a few allergy-friendly swaps):

• Vegetarian: Swap the chicken for chickpeas, tofu, or tempeh. Marinate tofu in a bit of soy sauce and lime juice before cooking for extra flavor.
• Low FODMAP: Use garlic-infused oil instead of garlic powder, and stick to the green parts of scallions for garnish.
• Spicy Thai-Style: Add a tablespoon of red curry paste to the sauce and top with sliced red chilies and chopped peanuts for crunch.
• Seasonal: In summer, add fresh mango chunks or diced pineapple for a sweet, juicy burst. In winter, roasted sweet potatoes are perfect.
• Grain-Free: Try cauliflower rice if you’re skipping grains. It soaks up the sauce nicely and keeps the bowl lower in carbs.
• Nut-Free: Skip the peanut or cashew toppings and stick to toasted coconut for crunch.

Personally, I love adding a handful of steamed broccoli or snow peas for a veggie boost. My partner likes it spicy, so I mix in sriracha right before serving. Don’t be afraid to play around—this coconut chicken rice bowl is incredibly forgiving and happy to suit your taste or dietary needs.

Serving & Storage Suggestions

This coconut chicken rice bowl is best served warm, straight from the pan, when the rice is fluffy and the sauce is extra creamy. If you’re prepping ahead, keep rice and chicken in separate containers—combine and reheat just before eating for the best texture.

Serving Ideas:

• Top with extra lime wedges and a sprinkle of fresh herbs for a burst of color (makes it extra Instagrammable, too!).
• Pair with a crisp cucumber salad or simple steamed greens for a refreshing side.
• For a heartier meal, add a soft-boiled egg or crispy tofu on top.

Storage Tips:

• Refrigerate in airtight containers for up to 4 days. I like to store rice in one and chicken in another—they reheat better this way.
• Freeze for up to a month in portioned containers. Thaw overnight in the fridge for easiest reheating.
• Reheat rice with a splash of water or coconut milk to bring back its softness. Microwave in 1-minute bursts, stirring in between, until steaming hot.

The flavors in this coconut chicken rice bowl actually develop as it sits, so leftovers taste even richer the next day. Just don’t forget the fresh toppings when you serve—trust me, they make all the difference!

Nutritional Information & Benefits

This coconut chicken rice bowl recipe packs a punch when it comes to fueling your active days. Here’s a look at the estimated nutrition per serving (based on 4 servings):

• Calories: 490
• Protein: 29g
• Carbohydrates: 52g
• Fat: 18g (mostly from healthy coconut and olive oil)
• Fiber: 2g

The high-carb content comes mainly from the jasmine rice, making this bowl ideal for post-workout lunches or anyone needing sustained energy. Chicken delivers lean protein for muscle repair, while coconut milk supplies healthy fats that keep you full and satisfied.

For gluten-free folks, just use coconut aminos and double-check your broth. If you’ve got nut allergies, skip any nut-based toppings. Personally, I find this recipe keeps my energy up all afternoon without that heavy, sluggish feeling. It’s proof that comfort food can still fit into a balanced, healthy lifestyle!

Conclusion

There’s a reason this coconut chicken rice bowl recipe is always on repeat in my kitchen: it’s comforting, energizing, and seriously tasty. Whether you’re meal prepping for the week, feeding a family, or just in need of a quick, healthy high-carb lunch, this bowl covers all the bases—no fancy chef skills required.

I love how easy it is to customize, too. Add more veggies, bump up the spice, or swap chicken for tofu—whatever suits your taste or pantry. Honestly, I never get bored of it, and I bet you won’t either.

If you give this coconut chicken rice bowl a try, let me know how it turns out! Share your tweaks in the comments, pin it for later, or tag me on social with your delicious creations. Here’s to many more healthy, happy, and flavor-packed lunches!

FAQs About Coconut Chicken Rice Bowl Recipe

Can I use leftover cooked chicken?

Absolutely! Just shred or cube the cooked chicken and warm it in the coconut sauce for a few minutes before serving. It’s a great way to use up rotisserie chicken too.

Can I make this recipe vegan?

Yes, simply swap the chicken for chickpeas, tofu, or tempeh. Use vegetable broth instead of chicken broth, and you’re all set!

What’s the best type of rice for this bowl?

Jasmine or basmati rice works best for a fluffy, lightly fragrant base. Brown rice is a good option if you want more fiber, though it takes a bit longer to cook.

How can I make this recipe spicier?

Add a tablespoon of red curry paste to the sauce or sprinkle sliced fresh chili or chili flakes on top for a nice kick.

How do I keep the rice from getting mushy?

Rinse your rice before cooking and let it steam off the heat for a few minutes with the lid on. Fluff with a fork before serving—this keeps every grain separate and fluffy.

Coconut Chicken Rice Bowl

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• Author: Jason Miller
• Total Time: 35 minutes
• Yield: 4 servings 1x

Print Recipe

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Description

This Coconut Chicken Rice Bowl is a quick, healthy, and high-carb lunch featuring tender chicken, fluffy jasmine rice, and a creamy coconut sauce. It’s perfect for meal prep, customizable, and packed with flavor to keep you energized all day.

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Ingredients

Scale 1x2x3x

• 1 pound boneless, skinless chicken breast (or thighs)
• 1 tablespoon olive oil or coconut oil
• 1 teaspoon garlic powder
• 1/2 teaspoon ground ginger (or 1 tablespoon fresh, grated)
• 1/2 teaspoon salt (plus more to taste)
• 1/4 teaspoon black pepper
• 1 cup uncooked jasmine or basmati rice (white or brown)
• 1 can (13.5 oz) full-fat coconut milk
• 3/4 cup water or chicken broth
• 1 tablespoon soy sauce or coconut aminos
• 1 tablespoon fresh lime juice
• 2 teaspoons brown sugar or honey (optional)
• 1/2 teaspoon salt
• 1/4 cup shredded unsweetened coconut, toasted (optional)
• Fresh cilantro or parsley, chopped
• Lime wedges
• Chopped scallions
• Red chili flakes or sliced fresh chili (optional)

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Instructions

1. Pat chicken dry and cut into 1-inch cubes.
2. Rinse rice under cold water until water runs mostly clear.
3. Chop cilantro, slice scallions, and cut lime into wedges for garnish.
4. In a medium saucepan, combine rice, coconut milk, water or broth, and 1/2 teaspoon salt. Bring to a gentle boil over medium heat, then reduce to low, cover, and simmer for 15-18 minutes until rice is tender and liquid is absorbed. (If using a rice cooker, add everything and set to ‘white rice’ or ‘cook’ mode.)
5. While rice cooks, heat oil in a large skillet over medium-high heat. Add chicken cubes, sprinkle with garlic powder, ground ginger, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Sauté until golden brown and cooked through, 6-8 minutes.
6. Reduce heat to medium. Add soy sauce or coconut aminos, lime juice, and brown sugar or honey to the chicken. Pour in 1/2 cup coconut milk from the rice ingredients if desired for extra creaminess. Simmer for 2-3 minutes until sauce thickens slightly.
7. Fluff coconut rice with a fork and divide into bowls.
8. Top with coconut chicken and spoon extra sauce over everything.
9. Garnish with toasted coconut, cilantro, scallions, and lime wedges. Sprinkle chili flakes if desired.
10. Taste and adjust seasoning with more lime or sweetener as needed.

Notes

For best results, use full-fat coconut milk for a creamier sauce. Let rice steam off the heat for 5 minutes before fluffing for the best texture. Store rice and chicken separately for meal prep. For a vegetarian version, substitute chickpeas or tofu for chicken. Adjust sweetness and tang to taste with honey and lime juice.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Cuisine: Asian-Inspired

Nutrition

• Serving Size: 1 bowl (about 1/4 of recipe)
• Calories: 490
• Sugar: 4
• Sodium: 700
• Fat: 18
• Saturated Fat: 11
• Carbohydrates: 52
• Fiber: 2
• Protein: 29

Keywords: coconut chicken rice bowl, healthy lunch, high carb, meal prep, easy chicken recipe, coconut rice, Asian bowl, gluten-free option, dairy-free, post-workout meal