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Creamy Coconut Chicken with Rice

Time: 20 minutes
Servings: 2


92g Jasmine Rice (dry)
242ml Canned Coconut Milk
119ml Water
18g Tamari
15ml Rice Vinegar
Sea Salt & Black Pepper (to taste)
227g Chicken Breast (skinless, boneless, cubed)
120g Baby Spinach (chopped)


  1. Cook rice according to package instructions and set aside.
  2. In a saucepan over medium heat, combine the coconut milk, water, tamari, rice vinegar, salt, and pepper. Add the chicken and bring to a simmer for ten minutes or cooked through.
  3. Stir in the spinach and remove from heat. When the spinach has wilted, divide into bowls along with the rice and enjoy!


Store in an airtight container in the fridge for up to three days.

Serving Size:
One serving is approximately equal to four ounces of chicken, 3/4 cup of coconut broth, and 3/4 cup of rice.

Additional Toppings:
Add red pepper flakes, green onions, or cilantro.

More Flavour:
Add bay leaves, ginger, garlic, or shallots.

Make it vegan:
Use tofu, seitan, tempeh, or chickpeas instead of chicken.

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