Chili Chicken Bowl with Coconut Drizzle
A delightful bowl featuring chili-seasoned chicken topped with a creamy coconut drizzle. Perfect for a cozy meal!
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 1.5 lb boneless chicken thighs skinless for a lighter option
- 2 tbsp chili powder adjust based on spice preference
- 1 cup coconut milk full-fat for creaminess
- 2 tbsp olive oil for sautéing
- 4 cups steamed rice brown or white, as preferred
- 1 cup fresh cilantro " not null
Instructions
Preparation Steps
- Heat olive oil in a large skillet over medium heat.
- Season chicken thighs with chili powder, then add to the skillet.
- Cook until chicken is browned and fully cooked, about 15-20 minutes.
- Reduce heat and pour in coconut milk; simmer for 5 minutes.
- Serve chicken over a bed of rice and drizzle with coconut sauce.
- Garnish with fresh cilantro before serving.
Notes
Add a squeeze of lime for a zesty finish. Serve with a side of grilled vegetables for extra nutrition.