Sweet Chili Chicken Bowl (Print Version)
Sweet-spicy chicken with coconut-lime drizzle over rice or quinoa. Colorful, easy, and gluten-free friendly.
# What You'll Need:
→ Chicken
01 - 1 pound chicken breast, cut into cubes
02 - 3 tablespoons sweet chili sauce
03 - Juice of 1 lime
04 - 1 tablespoon soy sauce or tamari (gluten-free if needed)
→ Bowl Base
05 - 2 cups cooked rice or cooked quinoa
06 - 1 cup chopped vegetables, such as bell peppers and cucumber
07 - Fresh cilantro leaves, for garnish
→ Coconut Lime Drizzle
08 - 1/2 cup coconut milk
09 - 1 teaspoon lime zest
10 - 1 tablespoon lime juice
11 - Salt, to taste
# Steps to Follow:
01 - Combine cubed chicken, sweet chili sauce, lime juice, and soy sauce in a mixing bowl. Toss until evenly coated and marinate for 10 minutes.
02 - Heat a skillet over medium-high heat. Add marinated chicken and cook, stirring occasionally, until the glaze thickens and chicken is cooked through, about 6 to 8 minutes.
03 - In a small bowl, whisk together coconut milk, lime zest, lime juice, and salt until smooth.
04 - Divide rice or quinoa among serving bowls. Top with cooked chicken and chopped vegetables. Drizzle with coconut lime sauce and garnish with fresh cilantro.
# Additional Tips::
01 -
- Quick to prepare in just over half an hour
- Satisfies cravings for both sweet and spicy flavors
- Family friendly and great for meal prep or casual entertaining
- Naturally gluten free if served over rice or quinoa
02 -
- High in protein and fiber thanks to chicken and grains
- Keeps well for packed lunches or next day dinners
- Coconut and lime support hydration and digestion
03 -
- Always use freshly squeezed lime for maximum zestiness and aroma
- Do not rush the marinating step with the chicken as it yields juicier pieces
- If you want extra silky sauce whisk in an extra spoonful of coconut cream at the last minute
- I learned to let everyone drizzle their own sauce at the table for more fun and less soggy bowls