Coconut Lime Chicken Bowls

Ingredients

For the Chicken + Sauce

• 1 lb chicken breast or thighs, sliced

• 1 can full-fat coconut milk

• Juice of 1 lime

• 1–2 tbsp olive oil

• 1 tsp onion powder

• 1 tsp garlic powder

• 1 tsp paprika

• Salt + pepper to taste

• 2–3 heads bok choy, halved or chopped

For the Rice

• 1 cup jasmine rice

• 1 ½ cups chicken bone broth

For the Roasted Veggies

• Broccoli florets

• Carrots, chopped

• Olive oil, salt, pepper

Instructions

1. Roast the Veggies

1. Preheat the oven to 400°F.

2. Add broccoli and carrots to a baking sheet. Drizzle with olive oil, salt, and pepper.

3. Roast for 20–25 minutes, until golden and tender.

2. Cook the Rice

1. Rinse jasmine rice.

2. Add to a pot with chicken bone broth.

3. Bring to a boil, reduce to low, cover, and simmer for 12–15 minutes or until fluffy

3. Make the Coconut-Lime Chicken

1. Heat olive oil in a pan over medium heat.

2. Add sliced chicken and season with salt and pepper. Sauté until lightly browned.

3. Pour in the coconut milk, lime juice, onion powder, garlic powder, and paprika.

4. Simmer for 10–12 minutes, allowing the sauce to thicken slightly.

5. Add the bok choy in the last 5 minutes, letting it wilt and soak in the sauce.