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If you're searching for a dish that tantalizes the taste buds while offering a fulfilling and nutritious meal option, look no further than the Coconut Chicken Rice Bowl. This delightful recipe brings together the fragrant qualities of jasmine rice and the rich creaminess of coconut milk, creating a harmonious base for tender marinated chicken and a vibrant array of colorful vegetables. The Coconut Chicken Rice Bowl is not just a feast for the palate; it’s also a feast for the eyes, making it an appealing choice for family dinners or meal prep for busy weekdays.

Coconut Chicken Rice Bowl

Dive into a tropical delight with this Coconut Chicken Rice Bowl! Featuring tender jasmine rice cooked in creamy coconut milk and topped with marinated chicken thighs, colorful veggies, and a splash of lime, this dish is a feast for the eyes and the taste buds. Easy to make and bursting with flavor, it's perfect for a weeknight dinner or meal prep. Don't forget to garnish with fresh cilantro and lime wedges for that extra zing! Enjoy this flavor-packed bowl today!
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Ingredients
  

2 cups jasmine rice

1 can (400ml) coconut milk

1 cup water

1 lb (450g) boneless, skinless chicken thighs

1 tablespoon coconut oil

2 garlic cloves, minced

1 inch ginger, grated

2 tablespoons soy sauce

1 tablespoon lime juice

1 teaspoon turmeric powder

1 tablespoon honey or maple syrup

1 teaspoon salt

1/2 teaspoon pepper

1 cup sugar snap peas, trimmed

1 red bell pepper, sliced

Fresh cilantro leaves, for garnish

Lime wedges, for serving

Instructions
 

Cook the Rice: In a medium saucepan, combine the jasmine rice, coconut milk, and water. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and liquid is absorbed. Remove from heat and let it sit for 5 minutes, then fluff with a fork.

    Prepare the Chicken Marinade: In a bowl, mix together the minced garlic, grated ginger, soy sauce, lime juice, turmeric powder, honey (or maple syrup), salt, and pepper. Add the chicken thighs to the marinade and let it sit for at least 15 minutes (or overnight in the refrigerator for more flavor).

      Cook the Chicken: In a large skillet, heat the coconut oil over medium-high heat. Add the marinated chicken thighs, cooking for about 6-7 minutes on each side or until golden brown and fully cooked. Remove from the skillet and let rest for a few minutes, then slice into strips.

        Sauté the Vegetables: In the same skillet, add the sugar snap peas and sliced red bell pepper. Sauté for 3-4 minutes until just tender but still vibrant in color. If desired, sprinkle a little extra soy sauce during the last minute of cooking.

          Assemble the Bowls: In serving bowls, scoops of fluffy coconut rice as a base. Top with sliced chicken and the sautéed vegetables. Garnish with fresh cilantro leaves and serve with lime wedges on the side.

            Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4