Easy Coconut Chicken Rice Bowl

 For my gluten-free and dairy-free friends, this quick and simple high-protein Coconut Chicken Rice Bowl is ideal for lunch or dinner!

Ingredients: 

1 1/2 lbs diced chicken breast

1 teaspoon kosher salt

1 teaspoon smoked paprika

1 teaspoon dried oregano or dried herbs

Sauce ingredients

1/2 onion, minced

3 cloves of garlic

1 teaspoon fresh grated ginger, or more if you like it extra gingery (I added 1 tablespoon)

1/4 cup chicken broth

1 1/4 cup canned light coconut milk, from 1 can

1 tbsp of tomato paste

1/2 teaspoon kosher salt

For the bowls:

fresh cilantro

3 cups cooked jasmine rice or basmati

more coconut milk, optional for topping

Instructions:

Step:No:01

Toss the chicken with paprika, dried herbs, and salt.

Step:No:02

For three to five minutes, brown the chicken in a uniform layer after preheating a big skillet to high and spraying it with oil.

Step:No:03

After the chicken is browned, remove it, lower the heat, and mist it again with oil. After cooking the onion, garlic, and ginger for one minute, deglaze the pan with the stock.

Step:No:04

After a minute or so of simmering, stir in the tomato paste, coconut milk, and half a teaspoon of salt.

Step:No:05

After a few minutes of simmering the sauce to thicken, return the chicken with its juices and cook it for three to four minutes on medium heat.

Step:No:06

If preferred, top with extra coconut milk and cilantro before serving over jasmine rice.

more details recipes:https://www.skinnytaste.com/coconut-chicken-rice-bowl/