Asian Chicken and Toasted Coconut Rice Bowls
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
Rice bowls full of flavor and veggies!
  • Chicken
  • 4 thin cut chicken breast, 1 lb
  • ½ cup Asian sesame dressing
  • Coconut Rice
  • 1 tablespoon vegetable oil
  • 2 cups basmati rice
  • 1¾ cup coconut milk
  • 1 cup coconut water
  • 1 cup water
  • 2 tablespoons chopped cilantro
  • zest of 1 lime
  • Vegetables
  • 1 teaspoon sesame oil
  • 2 teaspoon vegetable oil
  • 2 small zucchini, batons
  • 1 red pepper, sliced
  • 1 medium onion, julienne
  • 1 teaspoon salt
  • Add-Ons
  • 2 mangos, diced
  • 2 avocados, sliced
  • 4 tablespoons toasted sliced almonds or wasabi soy sliced almonds*
  1. Chicken
  2. Combine chicken and dressing in a resealable plastic bag. Allow to marinade in the refrigerator for 30 minutes.
  3. When ready to grill, heat a grill skillet or skillet over medium-high heat. Cook chicken breast 3 - 4 minutes on eat side. Set aside and tent with foil to keep warm.
  4. Coconut Rice
  5. Drizzle oil into a 4 quart pot with a tight fitting lid. Swirl to coat bottom of the pot.
  6. Combine rice, coconut milk, coconut water, water and salt in the pot and set over medium-high to high heat. Stir occasionally to keep rice from sticking to the bottom of the pot and burning.
  7. Wait for coconut-water come to a gentle boil, reduce heat to low and over tightly with a lid. Let simmer covered for 15-20 minutes, or until most of the liquid has been absorbed by the rice. To check, pull rice aside with a fork once mostly dry turn off heat and replace lid. Let sit another 5-10 minutes, or until ready to heat. Rice will stay warm up to an hour if left covered.
  8. Vegetables
  9. Heat a large skillet over medium-high heat, preferably, not a non-stick skillet, add vegetable and sesame seed oil. Allow the oil to get hot, add vegetables. Sauté until vegetable are tender and starting to caramelize about 7 minutes. Season with salt and transfer to a plate or bowl and set aside.
  10. Using the same skillet toast the coconut rice. Heat the skillet over high heat, add rice. Toast the coconut rice until you have a few bits of browned rice, turning occasionally, about 10 minutes. Keep an eye on it to keep it from burning. Toss rice with 2 tablespoons chopped cilantro and zest of 1 lime.
  11. Assemble
  12. Divide between 4 bowls, 1 cup of rice, ¼ cup of sauté vegetable, ½ a mango, ½ avocado, 1 tablespoon sliced almonds, 1 sliced chicken breast and drizzle 1 tablespoon of dressing.
Brown Rice - Increase water to 2⅓ and simmer covered on low for 1 hour.
Nutrition Information
Serving size: 1 breast / 1 cup rice / ¼ cup vegetables
Recipe by The Noshery at