Name: Sweet Chili Chicken Bowl With Coconut Lime Drizzle
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Asian-Inspired
Ingredients: 2 boneless skinless chicken breasts, cut into bite-sized pieces; 1/2 cup sweet chili sauce; 1 tbsp soy sauce; 2 cloves garlic, minced; 1 tbsp olive oil; 2 cups cooked jasmine or brown rice; 1 red bell pepper, sliced; 1/2 cucumber, sliced; 1 cup shredded carrots; 2 green onions, sliced; 1/2 cup coconut milk; 2 tbsp fresh lime juice; 1 tsp lime zest; 1 tsp honey or maple syrup; Pinch of salt

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I love making this sweet chili chicken bowl when I want a meal that feels vibrant, comforting, and full of bold flavors. The tender chicken coated in sweet chili sauce pairs perfectly with the creamy coconut lime drizzle, creating a balance of sweet, savory, and tangy in every bite. I often make this bowl for easy lunches or weeknight dinners because it’s satisfying without feeling heavy.

Why You’ll Love This Recipe

I like this recipe because it layers flavor and texture in a simple, customizable way. The sweet chili chicken brings a gentle heat, while the coconut lime drizzle adds freshness and creaminess. I also enjoy how easy it is to build these bowls with rice, vegetables, or whatever I have on hand. Sweet Chili Chicken Bowl With Coconut Lime Drizzle

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

For the chicken:

Boneless skinless chicken breast
Sweet chili sauce
Soy sauce
Garlic
Olive oil

For the bowl:

Cooked jasmine rice or brown rice
Bell peppers
Cucumber
Carrots
Green onions

For the coconut lime drizzle:

Coconut milk
Fresh lime juice
Lime zest
Honey or maple syrup
Salt

Directions

I start by cutting the chicken into bite-sized pieces. I heat olive oil in a skillet over medium heat and cook the chicken until lightly golden. I add the garlic, sweet chili sauce, and soy sauce, then let everything simmer until the sauce thickens and coats the chicken.

While the chicken cooks, I prepare the coconut lime drizzle by whisking together coconut milk, lime juice, lime zest, honey, and a pinch of salt until smooth.

To assemble the bowls, I spoon rice into each bowl and top it with the sweet chili chicken. I add fresh vegetables around the chicken and finish with a generous drizzle of the coconut lime sauce. I garnish with green onions before serving.

Servings And Timing

I usually get 4 servings from this recipe.

Prep time: 15 minutes
Cook time: 20 minutes
Total time: about 35 minutes

Variations

I sometimes swap chicken for shrimp or tofu for a different protein. When I want extra heat, I add sriracha or red pepper flakes to the sauce. I also enjoy using quinoa or cauliflower rice as a base instead of regular rice.

Storage/Reheating

I store the chicken and rice separately in airtight containers in the refrigerator for up to 4 days. When reheating, I warm the chicken and rice gently, then add the coconut lime drizzle fresh for the best flavor and texture. Sweet Chili Chicken Bowl With Coconut Lime Drizzle

FAQs

Can I Make This Bowl Ahead Of Time?

I often meal prep the components ahead and assemble the bowls just before eating.

Is This Recipe Spicy?

I find it mildly spicy, but I adjust the heat by adding more or less sweet chili sauce.

Can I Use Canned Coconut Milk?

I use canned coconut milk regularly, and it works perfectly for the drizzle.

What Vegetables Work Best?

I like crisp vegetables such as cucumber, bell peppers, and shredded carrots.

Can I Make This Dairy-Free?

I love that this recipe is naturally dairy-free thanks to the coconut milk.

Conclusion

I love this sweet chili chicken bowl with coconut lime drizzle because it brings together bold flavors in a balanced, comforting way. It’s fresh, satisfying, and a recipe I enjoy making again and again when I want an easy meal that feels special.