Sweet Chili Chicken Bowl with Coconut Lime Drizzle
A vibrant and satisfying meal featuring tender chicken in sweet chili sauce, fluffy rice, colorful veggies, and a refreshing coconut lime drizzle.
Ingredients
Main Ingredients
- 2 pieces chicken breasts Use boneless, skinless chicken breasts.
- 1/2 cup sweet chili sauce For coating the chicken.
- 1 cup cooked rice Any variety of rice can be used.
- 1/2 cup chopped bell peppers Use any color of bell peppers.
- 1/2 cup corn Can be frozen or fresh.
- 1/4 cup coconut milk For the drizzle.
- 1 piece lime Juice and zest needed.
- to taste Salt and pepper Adjust seasoning to preference.
- Chopped cilantro For garnish.
Instructions
Preparation
- Coat the chicken breasts generously with sweet chili sauce in a bowl.
- Heat a large pan over medium heat and add the coated chicken breasts.
- Cook the chicken for approximately 6-7 minutes on each side, until golden brown and cooked through (internal temperature should reach 165°F/75°C).
- Combine coconut milk, lime juice, lime zest, salt, and pepper in a small bowl for the drizzle and mix well.
- After cooking, let the chicken rest for a few minutes and then slice it into bite-sized pieces.
Assembly
- Place a generous portion of cooked rice at the bottom of each serving bowl.
- Layer on the chopped bell peppers and corn.
- Add the sliced chicken on top.
- Drizzle generously with the coconut lime sauce.
- Garnish with freshly chopped cilantro.
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Notes
For added flavor, consider marinating the chicken in sweet chili sauce for 30 minutes prior to cooking. This dish is versatile, so you can substitute proteins or add more vegetables as desired.