Sweet Chili Chicken Bowl with Coconut Lime Drizzle
A delicious and easy dish with a perfect balance of sweet and savory, topped with a flavorful coconut lime drizzle.
Ingredients
Main Ingredients
- 4 pieces Chicken breasts Use fresh or thoroughly thawed breast.
- 1/2 cup Sweet chili sauce For coating cooked chicken.
- 2 cups Jasmine rice Cook according to package instructions.
- 1/2 cup Coconut milk Used in the drizzle.
- 2 tablespoons Lime juice Freshly squeezed preferred.
- 1 teaspoon Salt For seasoning the chicken.
- 1 teaspoon Pepper For seasoning the chicken.
- 2 tablespoons Olive oil For cooking the chicken.
- optional Vegetables (e.g., bell peppers, broccoli) Add as desired for extra nutrition.
Instructions
Cooking the Rice
- Cook jasmine rice according to package instructions.
Cooking the Chicken
- While rice is cooking, season chicken breasts with salt and pepper.
- In a skillet, heat olive oil over medium-high heat.
- Add chicken and cook until browned and cooked through, about 5-7 minutes on each side.
- Once chicken is cooked, add sweet chili sauce to the skillet and let it simmer for a few minutes until coated.
Making the Drizzle
- In a bowl, mix coconut milk and lime juice to create the coconut lime drizzle.
Serving the Dish
- Place cooked rice in a bowl.
- Top with sweet chili chicken and drizzle the coconut lime sauce over it.
- Add any additional vegetables if desired.
- Serve hot, optionally garnished with fresh herbs and lime wedges.
Notes
For more flavor, marinate the chicken in sweet chili sauce for an hour before cooking. Use low-sodium soy sauce if you want to reduce the salt content. Feel free to add more vegetables for extra nutrition and color. If you like a bit of crunch, top your bowl with chopped nuts such as peanuts or cashews. Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat before serving. The coconut lime drizzle can be stored separately.