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Sweet Chili Chicken Bowl with Coconut Lime Drizzle

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Sweet Chili Chicken Bowl with Coconut Lime Drizzle is a vibrant dish that tantalizes your taste buds with its perfect blend of sweet, spicy, and tangy flavors. Tender chicken marinated in sweet chili sauce sits atop fluffy rice or quinoa, finished with a zesty coconut lime drizzle and colorful veggies. Ideal for any occasion, this bowl brings joy to your table with minimal effort and maximum flavor.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 1.5 lbs)
  • 4 cloves fresh garlic, minced
  • ½ cup sweet chili sauce
  • 2 tbsp low-sodium soy sauce
  • 1 can (13.5 oz) full-fat coconut milk
  • Juice of 2 limes
  • 2 cups jasmine rice or quinoa (uncooked)
  • 1 tsp red pepper flakes
  • Optional: Chopped cilantro for garnish

Instructions

  1. 1. Marinate the chicken: In a bowl, mix sweet chili sauce, soy sauce, minced garlic, and red pepper flakes. Add chicken and coat well; let marinate for at least 30 minutes.
  2. 2. Cook rice or quinoa according to package instructions.
  3. 3. Sear the chicken: Heat oil in a skillet over medium-high heat. Cook marinated chicken for 5-7 minutes on each side until golden brown and fully cooked.
  4. 4. Make the coconut lime drizzle: In a saucepan over medium heat, combine coconut milk, lime juice, and a pinch of salt; stir until warm but not boiling.
  5. 5. Assemble the bowls: Slice cooked chicken and layer it over rice or quinoa. Top with colorful veggies and drizzle generously with coconut lime sauce. Garnish with cilantro if desired.

Nutrition

Keywords: - For added creaminess, include avocado slices. - Swap jasmine rice for cauliflower rice for a low-carb option. - Store leftovers in an airtight container for up to three days; reheat gently.

Find it online: https://cookingwithruth.com/irresistible-sweet-chili-chicken-bowl-with-coconut-lime-drizzle/