Why You’ll Love This Recipe
This Sweet Chili Chicken Bowl with Coconut Lime Drizzle is the perfect weeknight dinner that brings a taste of the tropics right to your table. Not only is it bursting with flavor, but it’s also a breeze to prepare – making it ideal for busy evenings or when you want to impress guests without spending hours in the kitchen. The combination of succulent chicken glazed in sweet chili sauce, fluffy jasmine rice, and vibrant mixed vegetables, all topped with a creamy coconut lime drizzle, is comforting and satisfying.
"This bowl was such a hit with my family! Quick to make and absolutely delicious. I’ll definitely be making it again!"
How to Make Sweet Chili Chicken Bowl with Coconut Lime Drizzle
Creating this delightful dish involves cooking jasmine rice, searing chicken, and tossing everything together with colorful veggies and a refreshing coconut lime drizzle. The steps are as easy as they are rewarding, making this a fail-proof recipe for any home cook looking to step up their dinner game.
Ingredients
Gather these items for a delicious meal:
- 2 chicken breasts
- 1 cup jasmine rice
- 1/2 cup sweet chili sauce
- 1 tablespoon soy sauce
- 1 cup mixed vegetables (e.g., bell peppers, carrots, broccoli)
- 1/2 cup coconut milk
- 2 tablespoons lime juice
- 1 teaspoon lime zest
- Salt and pepper to taste
- Fresh cilantro for garnish
Need some alternatives? Swap chicken for tofu for a vegetarian version, or use brown rice for a whole grain option.
Directions
- Prepare the jasmine rice according to the package instructions until fluffy and tender.
- In a skillet, heat some oil over medium heat and cook the chicken breasts until they’re nicely browned and cooked through, about 6-7 minutes on each side.
- While the chicken is cooking, mix the sweet chili sauce and soy sauce in a small bowl. Once the chicken is done, pour this mixture over the chicken, letting it glaze for an additional 2-3 minutes.
- In another bowl, whisk together the coconut milk, lime juice, and lime zest to develop a delightful drizzle.
- To assemble, layer jasmine rice as the base in serving bowls, followed by the glazed chicken and a generous handful of mixed vegetables.
- Drizzle the coconut lime sauce on top and garnish with fresh cilantro for a burst of flavor and color.
- Serve warm and enjoy this delicious meal!
Serving Suggestions
To take your Sweet Chili Chicken Bowl to the next level, consider serving it with a light cucumber salad for added crunch or some crunchy papadums for texture. For a more filling meal, pair it with some crispy spring rolls or a simple side of roasted sweet potatoes. This dish is perfect for a casual dinner with friends or family, bustling weeknights, or meal prep for lunches throughout the week.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. If you want to keep it longer, consider freezing the chicken and rice separately. This dish reheats beautifully in the microwave; just sprinkle a little water over the rice to help it steam while warming. Enjoy it fresh, as flavors develop beautifully after resting overnight in the fridge!
Pro Tips
- For maximum flavor, marinate the chicken in the sweet chili and soy sauce mixture for about an hour before cooking.
- If you prefer a spicier kick, feel free to add a dash of sriracha or red pepper flakes to the sauce.
- Fresh lime juice is key for brightness; avoid bottled juice when possible for the best flavor!
Variations
Spice up your Sweet Chili Chicken Bowl by incorporating other proteins such as shrimp or pork. For a vegetarian twist, substitute the chicken with firm tofu or tempeh. You can also customize the vegetables based on your preferences; try Zucchini, snap peas, or any seasonal mix you adore. And if you love heat, add in some diced jalapeños or a drizzle of hot sauce.
FAQs
Can I use brown rice instead of jasmine rice?
Absolutely! Brown rice will add a nutty flavor and extra fiber to the dish, but ensure you adjust the cooking time according to package directions.
Can I make this dish gluten-free?
Yes! Simply substitute the soy sauce with a gluten-free alternative, such as tamari, and you’re good to go!
Can I prepare the coconut lime drizzle in advance?
Yes, the drizzle can be made ahead of time and stored in the refrigerator for up to 3 days. Just give it a quick stir before using to reincorporate the ingredients.
- Make sure to try our Savory Asian Chicken Stir-Fry for a quick weeknight meal.
- Check out our Easy Coconut Rice Recipe for the perfect side dish!
Sweet Chili Chicken Bowl with Coconut Lime Drizzle
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A tropical-inspired weeknight dinner with succulent chicken, fluffy jasmine rice, vibrant vegetables, and a creamy coconut lime drizzle.
Ingredients
- 2 chicken breasts
- 1 cup jasmine rice
- 1/2 cup sweet chili sauce
- 1 tablespoon soy sauce
- 1 cup mixed vegetables (e.g., bell peppers, carrots, broccoli)
- 1/2 cup coconut milk
- 2 tablespoons lime juice
- 1 teaspoon lime zest
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Prepare the jasmine rice according to the package instructions until fluffy and tender.
- In a skillet, heat some oil over medium heat and cook the chicken breasts until they’re nicely browned and cooked through, about 6-7 minutes on each side.
- While the chicken is cooking, mix the sweet chili sauce and soy sauce in a small bowl. Once the chicken is done, pour this mixture over the chicken, letting it glaze for an additional 2-3 minutes.
- In another bowl, whisk together the coconut milk, lime juice, and lime zest to develop a delightful drizzle.
- To assemble, layer jasmine rice as the base in serving bowls, followed by the glazed chicken and a generous handful of mixed vegetables.
- Drizzle the coconut lime sauce on top and garnish with fresh cilantro for a burst of flavor and color.
- Serve warm and enjoy this delicious meal!
Notes
For maximum flavor, marinate the chicken in the sweet chili and soy sauce mixture for about an hour before cooking. Optional: Add a dash of sriracha or red pepper flakes for heat.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 65mg