Sweet Chili Chicken Bowl with Coconut Lime Drizzle
A quick and delicious Sweet Chili Chicken Bowl topped with a creamy Coconut Lime Drizzle, perfect for busy weeknights.
Ingredients
For the Base
- 2 cups jasmine rice Fluffy and fragrant, look for a 'sticky' label.
- 1 lb chicken breast, cubed Lean protein for a filling dish.
For the Sauce
- 1/2 cup sweet chili sauce Choose one with a hint of garlic for extra flavor.
- 1/2 cup coconut milk Adds creaminess and richness.
- 2 tablespoons lime juice Fresh limes are preferred.
- 1 tablespoon lime zest For an extra zesty kick.
- Salt and pepper to taste salt and pepper Important for elevating flavors.
For the Veggies and Garnish
- 1 cup mixed vegetables Use bell peppers, carrots, and broccoli or any mix you like.
- Chopped cilantro chopped cilantro For garnish.
Instructions
Cooking the Rice
- Cook the jasmine rice according to package instructions.
- Set aside once done.
Cooking the Chicken
- In a skillet over medium heat, heat oil and add cubed chicken.
- Cook until no longer pink and golden brown, about 5-7 minutes.
Adding the Sauce
- Pour in the sweet chili sauce and stir to coat the chicken.
- Cook for another 2-3 minutes until heated through.
Making the Coconut Lime Drizzle
- In a separate bowl, whisk together coconut milk, lime juice, and zest.
- Season with salt and pepper.
Serving
- Scoop the jasmine rice into bowls.
- Top with the sweet chili chicken and mixed veggies.
- Drizzle the coconut lime sauce over the top and garnish with cilantro.
Notes
Store leftovers in an airtight container for up to three days. Reheat in a skillet for best results.
Nutrition
Serving: 1gCalories: 480kcalCarbohydrates: 65gProtein: 30gFat: 15gSaturated Fat: 10gSodium: 600mgFiber: 4gSugar: 8g
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