Chicken Free Coconut-Chicken Rice Bowl
Total time50 min
Prep time20 min
Cook time30 min
4.9(17)
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Learn more →Ingredients
4 servings
For the rice
- 1 ½ cups jasmine rice
- 2 ¾ cups water
- ½ tsp salt
For the chicken
- 1 ½ lb boneless, skinless chicken breasts
Chef's tipChoose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes. - 1 tbsp coconut oil
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, peeled and grated
- 1 can (13.5 oz) full-fat coconut milk
- ½ cup chicken broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth. - 1 tbsp apple cider vinegar
- 1 tbsp coconut aminos
- ½ tsp salt
For the bowl
- 2 cups kale, stems removed, thinly sliced
- 2 medium carrots, peeled and shredded
- ¼ cup fresh cilantro, roughly chopped
- 2 tbsp fresh basil, torn (optional)
Instructions
- 1
Combine the jasmine rice, water, and ½ tsp salt in a medium saucepan. Bring to a boil over high heat, then reduce the heat to the lowest setting, cover tightly, and cook for 15 minutes, until all the water is absorbed. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.
- 2
Pat the chicken breasts dry and slice each one crosswise into ½-inch-thick medallions. Season lightly with the ½ tsp salt.
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