Description

A bright and satisfying weeknight dinner, Sweet Chili Chicken Bowl with Coconut Lime Drizzle layers tender sweet-chili-glazed chicken over fluffy rice with crisp veggies and a creamy coconut-lime sauce. This easy chicken rice bowl balances sweet heat with zesty freshness and is perfect for meal prep. Keywords: sweet chili chicken, coconut lime drizzle, chicken rice bowl, weeknight dinner, meal prep.

Ingredients

1 1/2 pounds boneless skinless chicken thighs, cut into bite-size pieces

1/2 cup sweet chili sauce

1/2 cup full-fat coconut milk

2 tablespoons fresh lime juice

1 cup jasmine rice, uncooked

2 medium bell peppers, thinly sliced

2 medium carrots, thinly sliced

1 tablespoon olive oil

1/4 cup chopped fresh cilantro

1 teaspoon kosher salt

1/2 teaspoon black pepper

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Instructions

1. Rinse and cook the rice according to package directions; keep warm.

2. Pat the chicken dry, then season with the salt and black pepper.

3. Heat the olive oil in a large skillet over medium-high heat. Add chicken and cook 6 to 8 minutes, stirring, until browned and cooked through.

4. Reduce heat to medium and pour in the sweet chili sauce. Toss and simmer 1 to 2 minutes until glossy and thickened.

5. In another pan, saute the bell peppers and carrots with a pinch of salt 3 to 4 minutes until tender-crisp.

6. Whisk the coconut milk with the fresh lime juice in a small bowl until smooth and creamy.

7. Assemble bowls: add rice, top with sweet chili chicken and sauteed veggies, drizzle with the coconut-lime sauce, and finish with chopped cilantro. Serve warm.

Notes

Use chicken breasts if you prefer leaner meat; reduce cook time slightly to keep them juicy.

For extra heat, add a teaspoon of sriracha to the sweet chili sauce while it simmers.

Make it dairy-free and gluten-free as written; verify your sweet chili sauce is gluten-free.

Cut chicken into evenly sized pieces for quick, even cooking.

Warm the coconut milk slightly if it seems too thick, then whisk with lime for a silky drizzle.

Add a splash of water to leftovers when reheating to keep the rice and chicken moist.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Stovetop
Cuisine: Asian-inspired

Nutrition

Serving Size: 1 bowl
Calories: 615
Sugar: 24
Sodium: 820
Fat: 24
Saturated Fat: 11
Unsaturated Fat: 11
Trans Fat: 0
Carbohydrates: 64
Fiber: 3
Protein: 28
Cholesterol: 145