Coconut Chicken Rice Bowl

INGREDIENTS

• 1 1/2 lbs diced chicken breast
• 1 teaspoon kosher salt
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano or dried herbs
• 1/2 onion (minced)
• 3 cloves garlic
• 1 teaspoon fresh grated ginger (or more if you like it extra gingery (I added 1 tablespoon))
• 1/4 cup chicken broth
• 1 1/4 cup canned light coconut milk (from 1 can)
• 1 tbsp tomato paste
• 1/2 teaspoon kosher salt
• fresh cilantro
• 3 cups cooked jasmine rice or basmati
• more coconut milk (optional for topping)

INSTRUCTIONS

1. 1 Season the chicken with salt, paprika and dried herbs.
2. 2 Preheat a large skillet over high and spray with oil then brown the chicken in an even layer, 3-5 minutes.
3. 3 Once browned, remove the chicken, reduce heat and spray with more oil. Add the onion, garlic, ginger, and cook 1 minute, then add the broth to deglaze the pan.
4. 4 Simmer about 1 minute then add in the tomato paste, coconut milk, and 1/2 teaspoon salt.
5. 5 Bring the sauce to a simmer for a few minutes to thicken, add the chicken back along with any juices and cook on medium heat 3 to 4 minutes.
6. 6 Serve over jasmine rice and garnish with cilantro and drizzle with more coconut milk, if desired.

NUTRITION

Calories: 429kcal | Carbohydrates: 40g | Protein: 40g | Fat: 10g | Fiber: 1.5g | Sugar: 4g