Protein-Packed Sweet Chili Chicken Bowl with Coconut Lime (Print Version)
Protein-packed sweet chili chicken bowl features tender chicken, vibrant veggies, and a zesty coconut lime drizzle. A fresh, flavorful, and satisfying meal.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 40 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Thai
Dietary: Dairy-Free
# Ingredients:
→ Fiery Sweet Chili Chicken
01 -
1 1/2 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
02 -
1/4 cup sweet chili sauce
03 -
2 tbsp low-sodium soy sauce
04 -
1 tbsp fresh ginger, grated
05 -
2 cloves garlic, minced
06 -
1 tbsp olive oil
07 -
Salt and black pepper to taste
→ Creamy Coconut Lime Drizzle
08 -
1/2 cup full-fat coconut milk
09 -
2 tbsp fresh lime juice
10 -
1 tsp honey
11 -
Pinch of salt
→ Vibrant Bowl Base
12 -
1 1/2 cups jasmine rice, uncooked
13 -
1 red bell pepper, thinly sliced
14 -
1/2 English cucumber, thinly sliced
→ Zesty Finish & Texture
15 -
1/4 cup fresh cilantro, chopped
16 -
2 green onions, thinly sliced
17 -
1/4 cup roasted peanuts, chopped
18 -
Lime wedges, for garnish
# Instructions:
01 -
Cook 1 1/2 cups jasmine rice according to package directions. This forms the essential base for your Protein-Packed Sweet Chili Chicken Bowl with Coconut Lime Drizzle. Once cooked, fluff with a fork and set aside, keeping it warm.
02 -
In a small bowl, whisk together 1/2 cup full-fat coconut milk, 2 tbsp fresh lime juice, 1 tsp honey, and a pinch of salt until well combined and smooth. Set this creamy Coconut Lime Drizzle aside for later.
03 -
Cut 1 1/2 lbs boneless, skinless chicken breasts into 1-inch pieces. In a medium bowl, toss the chicken with 1/4 cup sweet chili sauce, 2 tbsp low-sodium soy sauce, 1 tbsp grated fresh ginger, 2 minced cloves garlic, and salt and black pepper to taste.
04 -
Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the marinated chicken in a single layer and cook for 5-7 minutes, flipping occasionally, until golden brown and cooked through. This fiery sweet chili chicken is the star of your Protein-Packed Sweet Chili Chicken Bowl with Coconut Lime Drizzle.
05 -
While the chicken cooks, thinly slice 1 red bell pepper and 1/2 English cucumber. Chop 1/4 cup fresh cilantro and thinly slice 2 green onions. These vibrant additions provide crunch and freshness to your bowl.
06 -
Divide the cooked jasmine rice among four bowls. Top each with the cooked sweet chili chicken, sliced red bell pepper, and sliced English cucumber. Drizzle generously with the prepared Creamy Coconut Lime Drizzle.
07 -
Finish each Protein-Packed Sweet Chili Chicken Bowl with Coconut Lime Drizzle with a sprinkle of 1/4 cup chopped roasted peanuts, fresh cilantro, and sliced green onions. Serve immediately with lime wedges for an extra burst of citrus.
# Notes:
01 -
Meal Prep Tip: Cook the rice and chicken ahead of time, and prepare the drizzle and chopped veggies. Store components separately in the fridge for quick assembly during the week.
02 -
Spice Level Adjustment: For more heat, add a pinch of red pepper flakes to the chicken marinade. If you prefer less spice, use a milder sweet chili sauce.
03 -
Vegetable Variations: Feel free to customize your bowl with other fresh vegetables like shredded carrots, edamame, or thinly sliced red onion for added color and nutrients.
04 -
Nut-Free Option: If you have a nut allergy, simply omit the roasted peanuts or substitute them with toasted sesame seeds for a similar textural crunch.
# Tools You'll Need:
01 -
Large skillet
02 -
Saucepan
03 -
Small bowl
04 -
Cutting board
05 -
Knife
06 -
Grater
# Nutrition Facts (Per Serving):
Calories: 564 kcal
Total Fat: 16 g
Total Carbohydrate: 60 g
Protein: 45 g