Coconut Chicken Rice Bowl – Gluten Free Dinner Recipes Everyone Will Love
This coconut chicken rice bowl is like a warm hug on a hectic weekday. We’ve got juicy grilled chicken, creamy coconut rice, and crisp veggies all working together in a way that somehow feels both comforting and fresh. You know those meals that look way fancier than they are? Yeah, this is one of those.
I started making this when I was stuck in a gluten-free rut and tired of sad salads. The coconut milk makes the rice silky and just a bit sweet, and the lime gives it that sharp little kick to wake up your taste buds. My kids didn’t even notice it was dairy free—just said it tasted “like takeout, but better.” Win.
If you’re on the hunt for Gluten Free Chicken Recipes that don’t feel like cardboard, or Gluten And Dairy Free Recipes For Dinner that won’t have you stress cooking, this is your moment. It checks all the boxes for Healthy Dinner Recipes Lactose Free and still hits that cozy, satisfying spot. Plus, it’s got that Easy Fall Recipes Dinner Gluten Free vibe. So yes, it’s a keeper.
Servings: 4 servings
Ingredients
- 1 pound boneless skinless chicken thighs
- 2 cups jasmine rice
- 1 (14 oz) can coconut milk
- 1 cup water
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 cucumber, thinly sliced
- 1 large carrot, grated
- 1 avocado, sliced
- Juice of 1 lime
- Fresh cilantro for garnish (optional)
Instructions
- In a medium saucepan, combine the rice, coconut milk, and water. Bring to a boil, stir once, then reduce the heat to low. Cover and let it simmer for 18 minutes or until the rice is tender and the liquid is absorbed.
- While the rice cooks, season the chicken thighs with salt and pepper.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook 6–7 minutes per side, or until golden and fully cooked.
- Slice the cooked chicken into strips.
- Fluff the rice with a fork. Squeeze fresh lime juice over it and give it a stir.
- Assemble your bowls: scoop coconut rice into the bottom, top with sliced chicken, cucumbers, carrots, and avocado.
- Sprinkle with cilantro if you’re into that sort of thing. Serve immediately.