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Sweet Chili Chicken Bowl with Coconut Lime Drizzle

A colorful and flavorful bowl with tender sweet chili chicken, jasmine rice, fresh veggies, and a zesty coconut lime drizzle. Beginner-friendly and great for meal prep.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: Asian-Inspired
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts
  • 3 tbsp sweet chili sauce adjust to spice preference
  • 2 tbsp soy sauce
  • 1 tbsp olive oil
  • 1½ cups jasmine rice rinsed
  • 3 cups water
  • 1 tsp salt
  • ½ cup coconut milk full-fat preferred
  • 2 tbsp fresh lime juice
  • 1 tsp lime zest
  • 1 cucumber sliced
  • 1 cup shredded carrot
  • 1 red bell pepper thinly sliced
  • ¼ cup fresh cilantro chopped
  • ¼ cup chopped peanuts optional; contains allergens

Equipment

  • medium bowl
  • medium saucepan
  • Grill pan
  • Small bowl
  • Serving bowls

Method
 

  1. In a medium bowl, mix sweet chili sauce, soy sauce, and olive oil. Add chicken and coat evenly. Cover and refrigerate for at least 30 minutes.
  2. Rinse jasmine rice under cold water until water runs clear. In a medium saucepan, combine rice, water, and salt. Bring to a boil, cover, reduce to low heat and simmer for 15 minutes. Fluff with a fork.
  3. Heat a grill pan or skillet over medium-high. Cook chicken for 6–7 minutes per side until cooked through and lightly charred. Let rest and slice into strips.
  4. In a small bowl, stir together coconut milk, lime juice, and zest until smooth. Set aside.
  5. Divide rice into serving bowls. Top with chicken slices, cucumber, shredded carrot, and red bell pepper.
  6. Drizzle coconut lime sauce over each bowl and garnish with chopped cilantro and peanuts, if using.

Notes

Vegetarian option: use tofu or tempeh. For storage, refrigerate for up to 2 days or freeze chicken and rice separately. Best served fresh with lime wedges or mint water.