Description
The Sweet Chili Chicken Bowl with Coconut Lime Drizzle is a vibrant and satisfying main course featuring tender chicken glazed with sweet chili sauce, paired with fluffy rice, crisp veggies, and drizzled with a creamy coconut-lime dressing. This dish offers a harmonious blend of sweetness, tanginess, and refreshing tropical notes, making it perfect for a wholesome weeknight meal or a lively lunch.
Ingredients
Units
Scale
For the Sweet Chili Chicken
- 1 lb boneless, skinless chicken breast or thigh, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup sweet chili sauce
For the Coconut Lime Drizzle
- 1/2 cup coconut milk (canned, full-fat)
- 1 tablespoon honey or maple syrup
- Zest of 1 lime
- 2 tablespoons fresh lime juice
- 1/4 teaspoon salt
For the Bowl
- 2 cups cooked jasmine or white rice
- 1 cup shredded red cabbage
- 1 cup sliced cucumber
- 1/2 cup shredded carrot
- 1 avocado, sliced
- Fresh cilantro leaves, for garnish
- Sesame seeds, for garnish
Instructions
- Prep the Chicken: Season the chicken pieces with salt and pepper. Heat olive oil in a large nonstick skillet over medium-high heat. Add the chicken and cook for 6-8 minutes, turning occasionally, until golden and cooked through.
- Add Sweet Chili Sauce: Reduce the heat to medium. Pour the sweet chili sauce over the chicken. Stir well and cook for another 2-3 minutes, until the sauce coats the chicken and becomes slightly sticky. Remove from heat.
- Mix the Coconut Lime Drizzle: In a small bowl, whisk together coconut milk, honey or maple syrup, lime zest, lime juice, and salt until smooth and well combined.
- Assemble the Bowls: Divide the cooked rice among serving bowls. Top each bowl with equal portions of sweet chili chicken, shredded cabbage, cucumber, carrot, and avocado slices.
- Add Sauce and Garnish: Drizzle the coconut lime mixture generously over each bowl. Sprinkle with fresh cilantro leaves and sesame seeds to finish.
Notes
- Use brown rice, quinoa, or cauliflower rice for a nutritious alternative.
- Feel free to add other vegetables such as bell pepper, edamame, or radish.
- The coconut lime drizzle can be made ahead and refrigerated for up to 3 days.
- For a spicier kick, add sliced jalapeños or a dash of sriracha.
Nutrition
- Serving Size: 1 bowl
- Calories: 540
- Sugar: 18g
- Sodium: 650mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 59g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 75mg
