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Coconut Chicken Rice Bowl with a Creamy Twist – leftover rotisserie chicken recipes easy meals rice casserole easy

We all have those nights when standing over a stove just sounds… hard. This coconut chicken rice bowl brings a little calm to the kitchen without skimping on flavor. The main keyword? Leftover rotisserie chicken recipes easy meals rice casserole easy. Yeah, it's a mouthful, but it fits. It’s also light, full of flavor, and the coconut milk? Pure comfort. I make this when I'm hungry but too tired to think – and it still feels like I put in more effort than I actually did. If you’ve got some leftover rotisserie chicken in the fridge and a can of coconut milk hiding in the pantry (don’t we all?), you’re halfway there. Add some jasmine rice and fresh lime and boom—you’re eating like you live beachside. And if you're skeptical about how coconut and chicken play together, well, let’s just say this dish changed my mind too. Oh, and if you’re cooking for picky eaters, trust me—this one has universal approval. Even the one who ‘doesn’t like coconut’ went back for seconds.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Salads & Bowls
Cuisine: Asian-Inspired
Keywords: air fryer cookies easy recipes, butter swim biscuits easy recipes, cheesey potatoes easy recipe, chicken stirfry easy recipe, easy recipes for dinner, easy recipes ninja creami, leftover rotisserie chicken recipes easy meals rice casserole easy
Servings: 1 bowl
Author: Elena

Ingredients

  • 1 1/2 cups cooked jasmine rice
  • 1/2 cup canned lite coconut milk
  • 1 1/2 teaspoons fresh lime juice
  • 1 teaspoon grated ginger
  • 1/2 teaspoon kosher salt
  • 2 teaspoons coconut oil
  • 1 cup thinly sliced red cabbage
  • 1/2 cup shredded carrots
  • 1/2 small avocado, sliced
  • 1/2 cup cooked rotisserie chicken
  • Cilantro, chopped (for topping)
  • Sriracha or hot sauce (optional)

Instructions

  1. Warm your rice in a small pot or the microwave if it's leftover—no one wants cold rice in a warm dish.
  2. In a small saucepan, mix the coconut milk, lime juice, ginger, and salt. Heat gently, just until warmed through. Don't boil it; we're not making soup.
  3. Pour that coconut sauce over your rice and fluff it up gently to coat.
  4. Heat coconut oil in a skillet over medium heat. Add cabbage and carrots. Sauté until they soften just a bit—about 3 minutes. Think crisp, not soggy.
  5. Now grab your bowl. Layer the coconut rice, sautéed veggies, avocado, and rotisserie chicken.
  6. Top with chopped cilantro and, if you're brave or just need a kick, a few drops of Sriracha.
  7. Take a fork, sit down, and don’t talk to anyone for five minutes. This bowl deserves your full attention.