30-minute Ginger Coconut Milk Chicken Bowls that are gluten-free and dairy-free! The easiest dish made in one large pan and with with the most healthy and delicious ingredients for a crave-able meal.

30-minute Ginger Coconut Milk Chicken Bowls that are gluten-free and dairy-free! The easiest dish made in one large pan and with with the most healthy and delicious ingredients for a crave-able meal.

Looking for a new dinner or lunch recipe that is going to spice things up a whole lot?!

Well I have you covered guys!! With this new coconut milk chicken and rice bowl. It is our family’s latest craze and a dish that we all crave. Plus it is ready in less than 30 minutes and you only dirty one pot.. What could be better?

This dish is overflowing with flavor and it is such a delicious way to eat chicken compared to anything we are used to. The creaminess of coconut milk mixed with bone broth and ginger and garlic and it is so addicting. I love serving this meal over rice to make it a whole meal and with some extra sourdough if we have too. You can also serve with cauliflower rice or something else to make it whole30 if you need.

I have a feeling you guys will love this recipe as much as we do. I can’t wait to hear what you think!

30-minute Ginger Coconut Milk Chicken Bowls that are gluten-free and dairy-free! The easiest dish made in one large pan and with with the most healthy and delicious ingredients for a crave-able meal.

What ingredients you need to make this easy one-pot dinner:

  • Extra virgin olive oil or avocado oil
  • Skinless chicken breasts or thighs (I like thighs for this flavor wise)
  • Ground turmeric, ground ginger, garlic powder
  • Sweet potatoes, peeled and cut into cubes
  • Bone broth or any veggie or meat broth
  • Full-fat coconut milk
  • Organic baby spinach
  • Sea salt and black pepper to taste
  • Cooked basmati rice and bread for serving

How to make this healthy coconut milk chicken and rice bowl:

  1. Warm a large skillet/pot with oil over medium heat and add in the chicken and season with turmeric, ginger and garlic powder
  2. Cook over medium heat for about 3 minutes on each side
  3. Add in the garlic and sweet potatoes and cook for about 5 minutes on medium heat
  4. Add in the broth and milk and bring to a low boil then simmer and cook on low heat for about 20 minutes, covered
  5. Next add in the spinach for a couple minutes to cook and serve over rice and with bread for dipping if you’d like! I also added some fresh cilantro on top.
  6. *To make this Whole30 – serve with cauliflower rice instead!

A few of my other favorite healthy dinner ideas:

Healthy One Pot Buffalo Chicken Chili Soup

Delicious Gluten-free Broccoli Rabe + Sausage Pasta

Paleo Spaghetti Squash Lasagna Boats

The Best Crispy Oven-Baked Paleo Fish Tacos

30-minute Ginger Coconut Milk Chicken Bowls that are gluten-free and dairy-free! The easiest dish made in one large pan and with with the most healthy and delicious ingredients for a crave-able meal.

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One-Pot Ginger Coconut Milk Chicken Bowls

★★★★★

5 from 12 reviews

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30-minute Ginger Coconut Milk Chicken Bowls that are gluten-free and dairy-free! The easiest dish made in one large pan and with with the most healthy and delicious ingredients for a crave-able meal.

  • Prep Time: 5 mins
  • Cook Time: 25 mins
  • Total Time: 30 mins

Yield: Serves 4

Ingredients

Scale
  • 2 tablespoons extra virgin olive oil or avocado oil
  • 1.5 lbs boneless skinless chicken breasts or thighs (I like thighs for this flavor wise)
  • 1/2 tablespoon ground turmeric
  • 2 teaspoons ground ginger
  • 1 teaspoon garlic powder
  • 2 garlic cloves, minced
  • 1–2 sweet potatoes, peeled and cut into cubes
  • 1 cup bone broth or any veggie or meat broth
  • 13.5-ounce can full-fat coconut milk (about 2 cups)
  • 2 cups organic baby spinach
  • Sea salt and black pepper to taste
  • Cooked basmati rice and bread for serving

Instructions

  1. Warm a large skillet/pot with oil over medium heat and add in the chicken and season with turmeric, ginger and garlic powder
  2. Cook over medium heat for about 3 minutes on each side
  3. Add in the garlic and sweet potatoes and cook for about 5 minutes on medium heat
  4. Add in the broth and milk and bring to a low boil then simmer and cook on low heat for about 20 minutes, covered
  5. Next add in the spinach for a couple minutes to cook and serve over rice and with bread for dipping if you’d like! I also added some fresh cilantro on top.

Notes

*Store leftovers in fridge for 5 days

**To make this Whole30-friendly just sub rice for cauliflower rice!

  • Author: Rachel