Spiced Chicken & Coconut Rice Bowls

Ingredients:

• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 tbsp olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper (optional)
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 (13.5 oz) can full-fat coconut milk
• 1 cup uncooked long grain rice
• 1/2 cup chopped cilantro
• Salt and black pepper to taste

Instructions:

1. In a large skillet or Dutch oven, heat olive oil over medium heat. Add chicken and cook until browned on all sides. Remove chicken from pan and set aside.
2. Add onion and garlic to the pan and cook until softened, about 5 minutes. Stir in cumin, paprika, turmeric, and cayenne pepper (if using). Cook for 1 minute more.
3. Pour in diced tomatoes and coconut milk. Bring to a simmer, then stir in rice. Season with salt and black pepper.
4. Return chicken to the pan. Reduce heat to low, cover, and simmer for 20 minutes, or until rice is cooked through and liquid is absorbed.
5. Stir in cilantro just before serving.

Serve warm and enjoy!