Coconut Vietnamese Chicken Bowl
A flavorful and nutritious bowl filled with grilled chicken, coconut rice, and crunchy vegetables.
Ingredients
- ●1 1/2 pounds boneless, skinless chicken breastsCut into bite-sized pieces
- ●2 tablespoons coconut oilFor grilling chicken
- ●1 can (14 oz) coconut milkFull-fat for creamy rice
- ●1 cup jasmine riceUncooked
- ●1 red bell pepperSliced
- ●1 cup carrotsSliced
- ●1/4 cup cilantroChopped
- ●2 tablespoons fish sauceFor flavor
- ●2 tablespoons lime juiceFreshly squeezed
- ●to taste salt
Instructions
- 1
1. Prepare the marinade by whisking together fish sauce, lime juice, and salt in a small bowl.
- 2
2. Add the chicken to the marinade and mix well to coat. Cover and refrigerate for at least 30 minutes or up to 2 hours.
- 3
3. Preheat grill to medium-high heat. Remove the chicken from the marinade and cook for 5-7 minutes per side, or until cooked through.
- 4
4. In a medium saucepan, combine coconut milk and jasmine rice. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until the liquid has been absorbed and the rice is tender.
- 5
5. While the rice is cooking, heat coconut oil in a large skillet over medium-high heat. Add the sliced red bell pepper and carrots and cook for 5-7 minutes, or until tender-crisp.
- 6
6. To assemble the bowls, place a scoop of coconut rice on the bottom, followed by a piece of grilled chicken, some sautéed vegetables, and a sprinkle of chopped cilantro.
- 7
7. Serve immediately and enjoy!