Description
This sweet chili chicken bowl with coconut lime drizzle is a vibrant, flavor-packed meal featuring tender chicken, fresh vegetables, and a creamy, tangy sauce. It’s comforting yet light—perfect for quick lunches or weeknight dinners.
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
Instructions
- Heat olive oil in a skillet over medium heat. Add chicken and cook until lightly golden and cooked through, about 6–8 minutes.
- Add garlic, sweet chili sauce, and soy sauce. Stir and simmer for 3–4 minutes until the sauce thickens and coats the chicken.
- In a small bowl, whisk together coconut milk, lime juice, lime zest, honey or maple syrup, and a pinch of salt until smooth. Set aside.
- To assemble, spoon cooked rice into each bowl. Top with sweet chili chicken and arrange bell pepper, cucumber, and shredded carrots around it.
- Drizzle generously with the coconut lime sauce and garnish with sliced green onions. Serve immediately.
Notes
- Swap chicken for tofu or shrimp for a different protein option.
- Add sriracha or red pepper flakes to increase the heat level.
- Use quinoa or cauliflower rice as a base for a low-carb variation.
- Make components ahead and assemble just before eating.
- Store drizzle separately and add fresh for best flavor.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 12g
- Sodium: 640mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 65mg
