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Sweet Chili Chicken Bowl with Coconut Lime Drizzle

This Sweet Chili Chicken Bowl is packed with flavor, texture, and a creamy coconut lime drizzle that brings it all together. An easy and healthy weeknight dinner!
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Asian
Calories: 425
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb boneless, skinless chicken breasts cut into 1-inch pieces
  • 1/4 cup sweet chili sauce
  • 2 tbsp soy sauce or tamari for gluten-free
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 2 cups cooked rice for serving
  • 1 cup shredded carrots
  • 1 cup edamame shelled and cooked
  • 1 cucumber diced
  • 1 avocado sliced
  • sesame seeds for garnish
  • chopped cilantro for garnish
  • 1/4 cup full-fat coconut milk canned
  • 2 tbsp lime juice fresh
  • 1 tbsp honey or maple syrup
  • 1 tsp lime zest

Equipment

  • medium bowl
  • large skillet
  • Small bowl
  • whisk

Method
 

  1. In a medium bowl, whisk together the sweet chili sauce, soy sauce, olive oil, and garlic powder until well combined.
  2. Add the chicken pieces to the marinade and toss to coat evenly. Let marinate for at least 15 minutes, or up to 4 hours in the refrigerator for deeper flavor.
  3. Heat a large skillet over medium-high heat. Add the marinated chicken in a single layer and cook, stirring occasionally, until golden brown and cooked through (internal temperature of 165°F), about 6-8 minutes.
  4. While the chicken cooks, prepare the coconut lime drizzle by whisking together the coconut milk, lime juice, honey, and lime zest in a small bowl until smooth.
  5. Assemble the bowls by dividing the cooked rice among four bowls. Top each with cooked chicken, shredded carrots, edamame, diced cucumber, and sliced avocado.
  6. Drizzle the coconut lime sauce generously over each bowl. Garnish with sesame seeds and chopped cilantro. Serve immediately and enjoy!

Notes

Store leftover components separately in airtight containers for up to 4 days. The chicken can be frozen for up to 3 months. For best results, slice avocado fresh when serving. Reheat chicken in a skillet over medium heat to restore the caramelized glaze.
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