Coconut Chicken Rice Bowl

Ingredients

For the Chicken:

• 1½ pounds chicken breast, diced

• 1 teaspoon kosher salt

• 1 teaspoon smoked paprika

• 1 teaspoon dried oregano or dried herbs

• Cooking oil spray

For the Coconut Sauce:

• ½ onion, minced

• 3 cloves garlic, minced

• 1 teaspoon fresh grated ginger (or 1 tablespoon if you like it extra gingery)

• ¼ cup chicken broth

• 1¼ cups canned light coconut milk (one 14-ounce can)

• 1 tablespoon tomato paste

• ½ teaspoon kosher salt

For the Bowls:

• 3 cups cooked jasmine rice or basmati rice

• Fresh cilantro for garnish

• Extra coconut milk for drizzling (optional)

Instructions

1. Season the chicken: Season the diced chicken breast with salt, paprika, and dried herbs

2. Cook the chicken: Preheat a large skillet over high heat and spray with oil; brown the chicken in an even layer for 3-5 minutes

3. Remove chicken: Once browned, remove the chicken from the skillet and set aside

4. Start the sauce: Reduce heat and spray with more oil; add the onion, garlic, and ginger, and cook for 1 minute

5. Deglaze the pan: Add the chicken broth to deglaze the pan and simmer for about 1 minute

6. Add coconut milk: Stir in the tomato paste, coconut milk, and ½ teaspoon salt

7. Simmer sauce: Bring the sauce to a simmer for a few minutes to thicken

8. Finish chicken: Add the chicken back to the pan along with any juices and cook on medium heat for 3-4 minutes

9. Assemble bowls: Serve the coconut chicken and sauce over jasmine rice

10. Garnish: Top with fresh cilantro and drizzle with more coconut milk if desired

Yield: 4 servings