Description
This Sweet Chili Chicken Bowl with Coconut Lime Drizzle is a vibrant and flavorful dish perfect for a quick weeknight dinner. Tender chicken thighs are marinated in a sweet chili and soy sauce blend, then pan-seared to caramelized perfection. Served over fluffy jasmine or basmati rice and topped with fresh veggies, this bowl is finished with a creamy, zesty coconut lime drizzle that adds a tropical twist. Garnished with fresh cilantro, it offers a balanced meal packed with protein, veggies, and bright flavors.
Ingredients
Scale
Chicken and Vegetables
- 1 lb boneless skinless chicken thighs, cut into bite-sized pieces
- 1/2 cup sweet chili sauce
- 1 tablespoon soy sauce
- 1 tablespoon olive oil
- 2 cups cooked jasmine or basmati rice
- 1 cup shredded carrots
- 1 cup sliced bell peppers (red or yellow)
- 1 cup steamed broccoli florets
- 1/4 cup chopped fresh cilantro (optional)
Coconut Lime Drizzle
- 1/2 cup coconut milk
- 2 tablespoons lime juice
- 1 teaspoon honey or maple syrup
- 1/2 teaspoon grated fresh ginger
- Pinch of salt
Instructions
- Marinate the chicken: In a bowl, toss chicken pieces with sweet chili sauce and soy sauce. Allow the mixture to marinate for at least 15 minutes to let the flavors infuse the chicken thoroughly.
- Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Add the marinated chicken pieces and cook for 5–7 minutes, stirring occasionally, until the chicken is fully cooked through and has developed a slightly caramelized exterior.
- Prepare the coconut lime drizzle: In a small bowl, whisk together coconut milk, lime juice, honey (or maple syrup), grated fresh ginger, and a pinch of salt. Taste and adjust the sweetness or acidity if needed to balance the flavors.
- Assemble the bowls: Divide the cooked jasmine or basmati rice evenly among four serving bowls. Top each with cooked chicken, shredded carrots, sliced bell peppers, and steamed broccoli florets for a colorful and nutritious meal.
- Drizzle and garnish: Generously drizzle the prepared coconut lime sauce over each bowl. Garnish with chopped fresh cilantro if desired, adding a fresh herbal note.
- Serve immediately: Enjoy the bowls while warm for the best taste and texture.
Notes
- To save time, you can prepare the rice and steam the vegetables ahead of time.
- For a spicier kick, add a pinch of red pepper flakes to the marinade or drizzle.
- Use chicken breasts if preferred, though thighs provide a juicier option.
- The coconut lime drizzle can be made thicker by reducing the coconut milk slightly over low heat if desired.
- Leftovers keep well refrigerated for up to 3 days; reheat gently to avoid drying out the chicken.
