Begin by cooking the rice in a pot according to the package instructions, using chicken broth instead of water for added flavor.

In a large skillet, heat the coconut oil over medium heat. Add the diced chicken and cook until browned and fully cooked through.

Once the chicken is cooked, add the sliced bell pepper and broccoli florets to the skillet. Stir and cook until the vegetables are tender.

Pour in the coconut milk and season with salt and pepper. Let everything simmer together for about 5-7 minutes.

Serve the fragrant chicken mixture over the cooked rice and finish with a sprinkle of fresh cilantro.