Caribbean Chicken and Rice Bowl

Ingredients

• 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
• 2 medium onions, diced
• 3 cloves garlic, minced
• 1 large red bell pepper, diced
• 1 can coconut milk
• 1 cup uncooked white rice, rinsed and drained
• 2 tablespoons soy sauce
• 1 teaspoon grated lime zest
• 2 tablespoons freshly squeezed lime juice
• 2 teaspoons olive oil
• Salt and black pepper, to taste

Method

1. 1Heat 1 teaspoon of olive oil in a large saucepan over medium heat, then add the diced onions and cook, stirring occasionally, until they are translucent and starting to caramelize.
2. 2Add the minced garlic and cook for 1 minute, stirring constantly to prevent burning.
3. 3Stir in the diced red bell pepper and cook until it is tender, about 3-4 minutes.
4. 4Add the coconut milk, soy sauce, and grated lime zest to the saucepan, then stir to combine and bring the mixture to a simmer.
5. 5Add the uncooked rice to the saucepan, stir to coat the rice with the coconut milk mixture, then reduce the heat to low, cover, and cook until the rice is tender and fluffy, about 18-20 minutes.
6. 6Preheat a grill or grill pan to medium-high heat, then brush the chicken pieces with the remaining 1 teaspoon of olive oil and season with salt and black pepper.
7. 7Grill the chicken until it is cooked through and slightly charred, about 5-6 minutes per side, then let it rest for a few minutes before slicing it thinly.
8. 8To serve, divide the cooked rice onto plates or bowls, then top with sliced grilled chicken, a squeeze of fresh lime juice, and any desired additional garnishes, such as diced fresh cilantro or scallions.
9. 9Fluff the cooked rice with a fork to separate the grains before serving, if it has cooled and become clumped together.

Nutrition per serving