Description
Sweet chili chicken bowls are a vibrant and satisfying dish with tender chicken, tangy sweet chili sauce, and a creamy coconut lime drizzle. Perfect for weeknight dinners, meal prep, or entertaining, they’re customizable, flavorful, and full of wholesome ingredients.
Ingredients
Scale
- Chicken Marinade
- 1½ pounds boneless, skinless chicken breasts, sliced
- ½ cup sweet chili sauce
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 3 cloves garlic, minced
- 1 teaspoon grated ginger
- 1 tablespoon olive oil
- Coconut Lime Drizzle
- ¼ cup coconut milk
- 2 tablespoons lime juice
- 1 tablespoon honey
- Pinch of salt
- Bowl Base & Toppings
- 2 cups cooked rice or quinoa
- 1 cup shredded carrots
- 1 cup sliced cucumbers
- Avocado slices
- Chopped cilantro
- Sesame seeds
- Optional Add-ins
- Pickled vegetables
- Edamame
- Crushed peanuts
Instructions
- Slice chicken into thin strips and marinate in sweet chili sauce, soy sauce, garlic, ginger, and olive oil for 15–30 minutes.
- Heat olive oil in a skillet over medium-high heat. Cook chicken for 6–8 minutes or until golden and cooked through.
- In a bowl, whisk together coconut milk, lime juice, honey, and salt until smooth.
- Assemble each bowl with a base of rice or quinoa, carrots, cucumbers, and avocado.
- Add cooked chicken and drizzle with coconut lime sauce.
- Garnish with cilantro and sesame seeds. Serve immediately.
Notes
- Substitute cauliflower rice for a low-carb option.
- Use tofu or tempeh instead of chicken for a vegan version.
- Add red pepper flakes or sriracha for extra spice.
- Store components separately in the fridge for up to 3–4 days.
- Reassemble bowls fresh to maintain texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: ~520
- Sugar: ~11g
- Sodium: ~650mg
- Fat: ~22g
- Saturated Fat: ~7g
- Unsaturated Fat: ~13
- Trans Fat: 0g
- Carbohydrates: ~45g
- Fiber: ~5g
- Protein: ~35g
- Cholesterol: ~90mg