Description
A delicious and visually appealing Sweet Chili Chicken Bowl topped with a tropical coconut lime drizzle, perfect for weeknight dinners or casual gatherings.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts (cut into 1-inch pieces)
- 1/4 cup sweet chili sauce
- 2 tbsp soy sauce or tamari
- 1 tbsp olive oil
- 1 tsp garlic powder
- 2 cups cooked rice (for serving)
- 1 cup shredded carrots
- 1 cup edamame (shelled and cooked)
- 1 whole cucumber (diced)
- 1 whole avocado (sliced)
- 1/4 cup full-fat coconut milk (canned)
- 2 tbsp lime juice
- 1 tbsp honey or maple syrup
- 1 tsp lime zest
- Sesame seeds (for garnish)
- Chopped cilantro (for garnish)
Instructions
- In a medium bowl, whisk together the sweet chili sauce, soy sauce, olive oil, and garlic powder. Add chicken and marinate for at least 15 minutes.
- Heat a large skillet over medium-high heat. Add marinated chicken and cook for 6-8 minutes, until golden brown and cooked through.
- In a small bowl, whisk together coconut milk, lime juice, honey, and lime zest for the coconut lime drizzle. Set aside.
- Divide cooked rice into four bowls. Top each with cooked chicken, carrots, edamame, cucumber, and avocado.
- Drizzle coconut lime sauce over each bowl and garnish with sesame seeds and cilantro. Serve immediately.
Notes
For best results, marinate chicken longer and use fresh vegetables. Adjust the coconut lime drizzle consistency if needed.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 700mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg