Sweet Chili Chicken Bowl with Coconut Lime Drizzle Bliss
A vibrant and flavorful bowl combining tender chicken, aromatic rice, and a tropical coconut lime drizzle for a satisfying meal.
Ingredients
Protein
- 1 lb chicken thighs (boneless and skinless)
- ½ cup sweet chili sauce (homemade or store-bought)
- ¼ cup soy sauce (use tamari for gluten-free)
- 2 tbsp olive oil (or coconut oil for tropical flavor)
Grains
- 1 cup jasmine rice (or quinoa as a healthier option)
- 1 cup coconut milk (light option available)
Fruits & Vegetables
- 1 cup diced fresh tomatoes (or cucumbers/bell peppers for crunch)
- 2 tbsp fresh lime juice (or lemon juice as a substitute)
- 2 tbsp chopped green onions (or shallots/red onions)
- to taste salt and pepper (consider low-sodium soy sauce)
Garnishes
- optional sesame seeds (for garnish)
- optional lime wedges (for garnish)
Instructions
- Cook rice or quinoa as per package instructions. Fluff and set aside.
- Heat olive oil in a skillet over medium heat. Cook chicken thighs 5-7 minutes per side until golden and cooked through.
- Mix sweet chili sauce, soy sauce, and lime juice. Pour over chicken in the last 2-3 minutes of cooking.
- Rest chicken, then slice. Divide rice into bowls, top with chicken, tomatoes, and green onions.
- Drizzle coconut milk over bowls. Garnish with sesame seeds and lime wedges.
Notes
For extra flavor, consider adding chopped cilantro or a dash of hot sauce.