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Chicken and Coconut Rice Bowl

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4 star  Avg. rating 4 from 14 votes.

Recipe Information

Category: Main Dishes
# of Servings: 4
Recipe Created By: Laurie



1 lb boneless chicken breasts
2 Tbsp safflower oil
1 pinch sea salt (optional)
1 pinch pepper
1 pinch oregano
1/2 lemon
1 1/2 cups rice (basmati)
1 14 oz can coconut milk
1 1/4 cups water
1 Tbsp honey


Combine rice, coconut milk, water, honey and a pinch of salt (optional) to a pot and bring to a boil. Reduce heat, and cover for 20 minutes.

Heat oil (safflower works the best) in pan. Place chicken in pan. Sprinkle with sea salt, pepper, and oregano. Squeeze 1/2 of a lemon over chicken. Cook chicken until no longer pink.

Serve chicken on top of rice.


This is loved by the whole family. My 2 year old is the biggest fan! Add your favorite vegetable for variety.


Coconut: Although classified by the FDA as a tree nut, coconut is not a common allergen and is not related to tree nuts. If you have a tree nut allergy, consult your physician to find out if you need to avoid coconut.

Milk and Soy Substitutions: Alternative dairy-free milk beverages and products will work in most recipes. Find out more about milk substitutions and soy substitutions.

 This recipe is free of:
 Milk  Peanut  Egg  Soy  Tree nut
 Gluten  Wheat  Fish  Shellfish  Sesame

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Really yummy. The only thing though was the rice was a bit gooey so I put it in the oven for a while to dry it up a bit. Thanks for the recipe, will definitely make it again!

We have made this 3 times now, we are adding chipped carrots and zucchini to the rice as it cooks and then adding some red bell pepper just before serving with the chicken on top. We love that it can be a one dish meal that way and it is very colorful. Yum!

The rice was very good, but the chicken was extremely dry and bland. I tried cutting thin pieces of chicken and marinating for longer, but it did not help much. I plan to keep making the rice, but not the chicken.

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