Coconut Lime Chicken Bowl with Jasmine Rice & Cilantro
Ingredients:
1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
1 tbsp olive oil
1 tsp ground cumin
1 tsp chili powder
1/2 tsp garlic powder
1/4 tsp salt
1/4 tsp black pepper
1 (13.5 oz) can full-fat coconut milk
1/4 cup lime juice (about 2 limes)
2 tbsp soy sauce (or tamari for gluten-free)
1 tbsp brown sugar
1 cup jasmine rice
2 cups water
1 red bell pepper, thinly sliced
1 cup broccoli florets
1/2 red onion, thinly sliced
1/2 cup chopped fresh cilantro
Optional toppings: Lime wedges, shredded coconut, chopped peanuts, sriracha
Instructions:
1. Cook the rice: Rinse the jasmine rice under cold water until the water runs clear. Combine the rice and water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until the water is absorbed and the rice is tender. Fluff with a fork and set aside.
2. Prepare the chicken: In a large bowl, combine the cubed chicken with olive oil, cumin, chili powder, garlic powder, salt, and pepper. Toss to coat evenly.
3. Cook the chicken: Heat a large skillet or wok over medium-high heat. Add the chicken and cook, stirring occasionally, until browned and cooked through (about 6-8 minutes).
4. Make the coconut lime sauce: Pour the coconut milk, lime juice, soy sauce, and brown sugar into the skillet with the cooked chicken. Bring to a simmer, stirring occasionally, until the sauce has slightly thickened (about 5 minutes).
5. Steam the vegetables: While the sauce simmers, steam or sauté the red bell pepper and broccoli florets until tender-crisp (about 3-5 minutes). You can add the red onion during the last minute of cooking.
6. Assemble the bowls: Divide the cooked jasmine rice among four bowls. Top with the coconut lime chicken, steamed vegetables, and chopped cilantro.
7. Garnish and serve: Garnish with lime wedges, shredded coconut, chopped peanuts, or sriracha, if desired. Serve immediately and enjoy!