Go Back
- 2 boneless, skinless chicken breasts - 1 cup coconut milk - 2 tablespoons fresh lime juice - Zest of 1 lime - 1 tablespoon honey - 1 teaspoon garlic powder - 1 teaspoon ginger powder - Salt and pepper, to taste - 1 cup jasmine rice - 1 3/4 cups chicken broth (or water) - 1 cup cherry tomatoes, halved - 1 ripe avocado, sliced - 1/4 cup fresh cilantro, chopped - Lime wedges for serving These key ingredients make the Coconut Lime Chicken Bowls fresh and bright. The chicken gets a rich flavor from the coconut milk and lime juice. The jasmine rice forms a perfect base, soaking up the sauce. - Additional fresh cilantro - Sliced jalapeños for heat - Chopped green onions - Sesame seeds for crunch Add these garnishes to boost the dish's flavor and look. Fresh cilantro brightens each bite, while jalapeños add a spicy kick. - Steamed vegetables like broccoli or green beans - A light salad with mixed greens - Crispy tortilla chips with salsa Pair these bowls with sides that balance the dish. Steamed veggies add nutrients and color, while a salad provides a refreshing crunch. Enjoy your meal with crispy chips for a fun twist! {{ingredient_image_2}} First, gather your mixing bowl. Combine the coconut milk, lime juice, lime zest, honey, garlic powder, ginger powder, and a pinch of salt and pepper. Whisk until everything blends well. Add the chicken breasts, making sure they get coated. Cover the bowl with plastic wrap. Place it in the fridge for at least 30 minutes, or up to 2 hours for more flavor. Next, grab a medium saucepan. Bring the chicken broth or water to a boil. Once it bubbles, add your jasmine rice and stir it briefly. Reduce the heat to low. Cover the pot with a lid and let it simmer for about 15 minutes. The rice should absorb all the liquid. After that, remove it from heat and let it sit covered for 5 more minutes to fluff up. Now, heat a non-stick skillet over medium heat. Take the chicken breasts out of the marinade. Keep the marinade for later. Place the chicken in the skillet. Cook for about 6 to 7 minutes on each side. The chicken should reach 165°F (75°C) inside. Once done, take it out and let it rest for a few minutes. Slice it into strips. In the same skillet, pour in the reserved marinade. Turn up the heat a little and bring it to a gentle simmer. Cook for about 3 to 5 minutes until the sauce thickens slightly. Stir occasionally so it doesn't stick. To build your bowls, start with jasmine rice as the base. Divide it equally among serving bowls. Layer each bowl with sliced chicken, halved cherry tomatoes, and avocado slices. Drizzle the thickened coconut lime sauce over each bowl for extra flavor. Sprinkle fresh chopped cilantro on top of each bowl. Serve with lime wedges on the side. This adds a burst of flavor to your meal. Enjoy your colorful and tasty Coconut Lime Chicken Bowls! To make the chicken tender and juicy, I recommend pan-searing. This method gives a great flavor and color. Start with a hot, non-stick skillet. Add a little oil to prevent sticking. Cook each side for about 6-7 minutes. Always check the internal temperature. It should reach 165°F (75°C) for safe eating. Letting the chicken rest for a few minutes after cooking helps keep it juicy. Slicing it too soon can let all the juices escape. For perfect, fluffy jasmine rice, rinse it first. This removes excess starch. Use a 1:1.75 ratio of rice to liquid. For this dish, chicken broth adds flavor. Bring the broth to a boil before adding the rice. Stir briefly and cover the pot. Cook on low heat for 15 minutes. After cooking, let it sit covered for 5 more minutes. This step allows the rice to steam and become fluffy. Fluff it gently with a fork before serving. To get the sauce just right, use the marinade after cooking the chicken. Pour it into the same skillet and raise the heat. Let it simmer for 3-5 minutes. Stir it often to avoid sticking. The sauce will thicken as it cooks. If it gets too thick, add a splash of water or chicken broth. This helps keep it smooth and pourable. A well-balanced sauce will enhance the dish's flavor without overpowering it. Pro Tips Marinate Longer for Flavor: The longer you marinate the chicken, the more flavorful it will be. Aim for at least 2 hours, or even overnight, for the best results. Use Fresh Ingredients: Fresh lime juice and zest will provide a more vibrant flavor compared to bottled juice. Consider using fresh herbs for garnish as well. Check Chicken Doneness: Always use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (75°C) for safe consumption. Customize Your Bowls: Feel free to add or substitute toppings like corn, black beans, or grilled peppers for added texture and flavor in your bowls. {{image_4}} You can switch out the chicken for other proteins. Shrimp works well in this dish. Just cook the shrimp for about 3-4 minutes until they turn pink. Tofu is another great choice for a plant-based option. Press and cube firm tofu, then marinate it like the chicken. Cook it in the skillet until golden brown. You can also try beef or pork. Just make sure to adjust the cooking time based on the protein you choose. To make this meal vegetarian, skip the chicken and use hearty veggies. I love using bell peppers, zucchini, and mushrooms. Sauté the veggies in the same skillet after marinating them. They soak up the coconut flavor nicely. You can also add chickpeas for extra protein. This way, you get a colorful, filling bowl packed with nutrients. Want to boost the taste? Add a pinch of red pepper flakes for heat. You can also mix in some fresh herbs like basil or mint for a twist. A splash of soy sauce or fish sauce can deepen the flavor further. Try adding a drizzle of sesame oil before serving for extra richness. Each change can make your coconut lime chicken bowls unique and fun! After making Coconut Lime Chicken Bowls, you may have some tasty leftovers. Store them in an airtight container. This keeps the chicken and rice fresh. Place them in the fridge. They stay good for about three days. If you want to keep them longer, consider freezing. When it's time to eat leftovers, you can reheat them easily. For the best results, use the stovetop. Heat a skillet over medium heat. Add a splash of water or broth to help steam the chicken and rice. Stir frequently until everything is warm. You can also use a microwave. Just cover your bowl with a microwave-safe lid or wrap. Heat in short bursts, stirring in between, until hot. If you want to freeze your Coconut Lime Chicken Bowls, it’s simple! Let everything cool down first. Then, place the chicken and rice in a freezer-safe bag or container. Try to remove as much air as you can. This helps prevent freezer burn. Label your container with the date. You can keep them in the freezer for up to three months. When you’re ready to eat, thaw in the fridge overnight and reheat as mentioned above. Yes, you can use frozen chicken. Just remember to thaw it completely first. This helps the chicken marinate well. If you skip this step, the flavors won’t soak in as much. Plan ahead so you can enjoy the best taste! If you don't have coconut milk, use almond milk or soy milk. These alternatives work well in this recipe. You can add a bit of shredded coconut for extra flavor. Dairy milk can also be used, but it will change the taste. Keep this in mind when making your choice. To add some heat, you can use chili flakes or fresh jalapeños. Mix them into the marinade for a kick. Another option is to serve with a spicy sauce on the side. You can also add hot sauce directly to the bowls for extra spice. Adjust the heat to match your taste! This blog post covered key ingredients, step-by-step cooking, helpful tips, delicious variations, and storage info. You learned how to marinate chicken, cook fluffy rice, and make a tasty sauce. I shared options for protein swaps and how to spice things up. Remember, you can store and reheat leftovers easily. My final thought is to enjoy the process. Cooking is not just about the food but also about having fun! Experiment with flavors and make the recipe yours.

Coconut Lime Chicken Bowls

A refreshing and flavorful dish featuring marinated chicken, jasmine rice, and vibrant toppings.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Course
Cuisine Tropical
Servings 2
Calories 600 kcal

Ingredients
  

  • 2 pieces boneless, skinless chicken breasts
  • 1 cup coconut milk
  • 2 tablespoons fresh lime juice
  • 1 piece zest of lime
  • 1 tablespoon honey
  • 1 teaspoon garlic powder
  • 1 teaspoon ginger powder
  • to taste salt and pepper
  • 1 cup jasmine rice
  • 1.75 cups chicken broth or water
  • 1 cup cherry tomatoes, halved
  • 1 piece ripe avocado, sliced
  • 0.25 cup fresh cilantro, chopped
  • as needed lime wedges for serving

Instructions
 

  • In a mixing bowl, combine the coconut milk, lime juice, lime zest, honey, garlic powder, ginger powder, and a pinch of salt and pepper. Whisk together until well mixed. Add the chicken breasts to the marinade, ensuring they are fully coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours for enhanced flavor.
  • In a medium saucepan, bring the chicken broth (or water) to a rolling boil. Once boiling, add the jasmine rice and stir briefly. Reduce the heat to low, cover the pot with a lid, and let simmer for approximately 15 minutes, or until the rice is cooked through and absorbs all the liquid. Once done, remove from heat and let it sit, covered, for an additional 5 minutes to fluff up.
  • Heat a non-stick skillet over medium heat. Carefully remove the chicken breasts from the marinade, reserving the marinade for later use. Place the chicken in the skillet and cook for approximately 6-7 minutes per side, or until the chicken is fully cooked, and the internal temperature reaches 165°F (75°C). Once cooked, remove the chicken from the skillet and allow it to rest for a few minutes before slicing it into strips.
  • In the same skillet where you cooked the chicken, pour in the reserved marinade. Increase the heat slightly and bring the mixture to a gentle simmer, cooking for about 3-5 minutes until the sauce thickens slightly. Stir occasionally to prevent sticking.
  • Start by dividing the jasmine rice equally among serving bowls as the base. Layer each bowl with sliced chicken, halved cherry tomatoes, and avocado slices. Generously drizzle the thickened coconut lime sauce over each bowl to enhance the flavor.
  • Finish off the dish by sprinkling fresh chopped cilantro over the top of each bowl. Serve with lime wedges on the side for an additional burst of flavor.

Notes

Serve in vibrant bowls for an inviting presentation.
Keyword chicken, coconut, healthy, lime, rice