Creamy Coconut Lime Chicken Bowls

For the chicken: Season chicken breast (or salmon/shrimp) with onion powder, garlic powder, chili powder, cayenne pepper, red pepper flakes, salt, and pepper to taste.

For the Coconut Lime Rice: Cook 1 cup white rice with 2 cups coconut milk, 1 tbsp lime juice, zest from 1/2 lime, and a pinch of salt in your rice cooker or on the stove.

For the Creamy Coconut Lime Sauce:

1. In a pot on medium heat, add a drizzle of olive oil and sauté the 2 cloves of minced garlic and 1 tsp minced ginger.
2. Add in 1 1/2 cups coconut milk, zest from 1/2 lime, juice from 1/2 lime, 2 tsp brown sugar, salt, and pepper. Bring to a low boil and then simmer until the sauce thickens. Depending on what brand of coconut milk you use and how thin it is, you may need to add a few tsp of flour.