Description
Ingredients
Scale
- 1 cup jasmine rice
- 2 cups coconut milk
- 2 chicken breasts, diced
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Chopped cilantro for garnish
- Lime wedges for serving
- Your choice of toppings (e.g., avocado, bell peppers, cucumber)
Instructions
- Rinse the jasmine rice under cold water until the water runs clear.
- Combine the rinsed rice and coconut milk in a pot. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes until the rice is cooked and has absorbed the liquid.
- Heat olive oil in a skillet over medium heat. Season the diced chicken with garlic powder, onion powder, salt, and pepper.
- Add the chicken to the skillet and cook until golden brown and cooked through, about 5-7 minutes.
- Fluff the cooked rice with a fork and divide it into bowls. Top with the coconut chicken.
- Garnish with chopped cilantro and serve with lime wedges and your favorite toppings.
Notes
For added flavor, consider marinating the chicken in coconut milk and using fresh lime juice for brightness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: main course
- Method: Stovetop
- Cuisine: Southeast Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg