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Tropical Chicken & Coconut Rice Medley

 Tropical Chicken & Coconut Rice Medley

A gluten-free, dairy-free dish bursting with sweet coconut, savory spices, and tender chicken.



Ingredients (Serves 4)

  • 1½ lbs boneless, skinless chicken breast, diced
  • 1 cup jasmine rice
  • 1 (13.5-oz) can coconut milk
  • ½ cup chicken broth (low-sodium preferred)
  • 1 tsp smoked paprika
  • 1 tsp dried oregano 
  • 1 tsp fresh grated ginger
  • 3 garlic cloves, minced
  • ½ onion, finely chopped
  • 1 tbsp honey (or maple syrup for vegan option)
  • Fresh cilantro, chopped (for garnish)
  • Salt and pepper to taste





Instructions

1. Cook the Coconut Rice
In a medium pot, combine jasmine rice, coconut milk, ½ cup water, honey, and a pinch of salt. Bring to a boil, then reduce heat to low. Cover and simmer for 15–18 minutes until rice is tender. Fluff with a fork


2. Prepare the Chicken
Season diced chicken with smoked paprika, oregano, salt, and pepper. Heat a skillet over medium heat, add olive oil, and cook chicken until browned (4–5 minutes per side). Remove and set aside


3. Make the Sauce
In the same skillet, sauté onion, garlic, and ginger until soft (2–3 minutes). Pour in chicken broth and simmer for 5 minutes to meld flavors


4. Combine & Serve
Layer coconut rice into bowls, top with chicken, and drizzle with the aromatic sauce. Garnish with fresh cilantro and lime wedges.




Why This Recipe Shines

  • High-Protein & Nutrient-Dense : 40g protein per serving, ideal for balanced meals
  • Diet-Friendly : Naturally gluten-free and dairy-free.
  • Sweet-Savory Balance : Coconut milk and honey contrast beautifully with smoky paprika.

Customization Tips

  • Vegetarian Option : Swap chicken with roasted chickpeas or tofu.
  • Add Veggies : Stir in spinach, bell peppers, or peas during the sauce step.
  • Spice Level : Add red chili flakes or extra ginger for heat.

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