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- 2 boneless, skinless chicken breasts - 1 cup sweet chili sauce - 2 cups cooked jasmine rice - 1 cup sliced bell peppers (red, yellow, green) - 1 small red onion, sliced - 1 cup snap peas - 1 tablespoon olive oil - Salt and pepper, to taste - 1/2 cup coconut milk - Zest of 1 lime - 2 tablespoons fresh lime juice - 1 tablespoon honey - A pinch of salt Let’s dive into what makes this dish so special. The chicken is the star here. I use two boneless, skinless chicken breasts. They are easy to cook and super tender. Marinating the chicken in sweet chili sauce adds a lovely flavor. It brings a sweet and spicy kick that makes every bite a joy. Next, we need rice. I like jasmine rice for its fluffy texture and aroma. It pairs perfectly with the chicken and sauce. For crunch, I add a mix of sliced bell peppers, red onion, and snap peas. These vegetables add color and freshness. Now, let’s talk about the coconut lime drizzle. This drizzle is a game changer. It starts with creamy coconut milk, which adds richness. The lime zest and juice add brightness, while honey brings in sweetness. A pinch of salt ties everything together, making it a must-have for your bowls. With these ingredients, you’re on your way to a delightful meal. Each component works together to create a tasty and vibrant dish that’s easy to make and hard to resist. {{ingredient_image_2}} Marinating the chicken is key to flavor. I recommend marinating for at least 30 minutes. This helps the sweet chili sauce soak into the meat. To coat the chicken, place the breasts in a bowl. Pour the sweet chili sauce over the chicken. Make sure each piece is covered well. Cover the bowl and refrigerate it. Let the magic happen while you prep other ingredients. To make the coconut lime drizzle, grab a small bowl. Whisk together the coconut milk, lime zest, lime juice, honey, and a pinch of salt. Mix until smooth. Let it sit for a bit. This lets the flavors mingle and deepen. Trust me, this drizzle adds a refreshing kick to your bowls. For cooking, preheat a grill pan or skillet over medium-high heat. Remove the chicken from the marinade but save the marinade. Place the chicken in the hot pan. Cook for 6-7 minutes on each side. Check for doneness; the internal temperature should reach 165°F. Once cooked, pour the reserved marinade over the chicken. Let it simmer for 2-3 minutes to thicken. Next, heat olive oil in another pan over medium heat. Add the sliced bell peppers, red onion, and snap peas. Sauté for about 5-6 minutes. Stir occasionally until the vegetables are tender-crisp. Season with salt and pepper to bring out their flavors. This step adds color and crunch to your bowls. Now, it’s time to assemble! Start with a scoop of jasmine rice in each bowl. Slice the cooked chicken into strips and place it on top. Surround the chicken with the sautéed vegetables. Aim for a colorful and inviting look. A good presentation is key to enjoying your meal. Finally, drizzle the coconut lime sauce over each bowl. Make sure to cover the chicken and veggies. This adds a creamy texture and bright flavor. Serve the bowls warm for the best taste. Enjoy every bite of your sweet chili chicken bowls with coconut lime drizzle! To make your sweet chili chicken bowls shine, balance sweet and spicy flavors. Sweet chili sauce gives a nice sweetness, while the heat brings excitement. Always taste as you go! Adjust the sauce to fit your taste. Seasoning is key. Use salt and pepper to enhance flavors. A little salt can bring out the sweetness in the vegetables. Fresh lime juice adds brightness to the dish. It lifts the flavors and ties everything together. Grilling or frying chicken gives the best flavor. For grilling, preheat your grill pan. Cook for about 6-7 minutes per side. Use a meat thermometer to check for doneness. The chicken should reach 165°F. For beginners, try pan-frying. Heat a non-stick skillet over medium-high heat. This method is simple and very effective. If you prefer, baking is another great option. Bake the chicken at 400°F for about 20-25 minutes. Pair your chicken bowls with colorful side dishes. A fresh salad with cucumbers and carrots adds crunch. You might also serve it with steamed broccoli or edamame for extra veggies. To enhance presentation, use garnishes. Fresh cilantro leaves or lime wedges add color and flavor. A sprinkle of sesame seeds can add a nice touch, too. Make your bowls look as good as they taste! Pro Tips Marination Magic: Allow the chicken to marinate longer than 30 minutes if possible. Marinating for a few hours or overnight will enhance the flavor even more. Perfectly Cooked Chicken: Use a meat thermometer to ensure your chicken reaches 165°F for perfect doneness without being dry. Vegetable Crunch: For extra crunch, add the snap peas last to the sauté pan, cooking them just until warmed through. Garnish for Elegance: Fresh herbs like cilantro or mint can elevate the presentation and flavor of your bowls significantly. {{image_4}} You can easily switch the chicken with shrimp, tofu, or beef. If you use shrimp, cook them for about 2-3 minutes per side until pink. For tofu, choose firm varieties. Cut them into cubes and sauté for about 5-7 minutes until golden. If you prefer beef, use thinly sliced flank steak. Cook it for about 4-5 minutes per side for medium doneness. Adjust the cooking time based on the protein you choose. To make this dish vegan, replace the chicken with plant-based options like chickpeas or tempeh. Chickpeas can be roasted for added crunch. For the drizzle, use maple syrup instead of honey. It keeps the sweet touch without the animal product. Ensure that the coconut milk is unsweetened for the best flavor balance. You can switch jasmine rice with quinoa or brown rice for a different texture. Quinoa cooks quickly and adds a protein boost. For brown rice, remember it takes longer to cook—about 40-45 minutes. To add more flavor, consider cooking the rice in vegetable broth or adding lime zest while it cooks. This will enhance the overall taste of your bowl. To store your sweet chili chicken bowls, place them in airtight containers. Keep the chicken, rice, and veggies together for easy access. You can also store them separately if you prefer. These bowls stay fresh in the fridge for about 3 days. Be sure to let them cool before sealing to avoid moisture buildup. When it’s time to enjoy leftovers, reheat in the microwave or on the stove. For the microwave, heat in short bursts, stirring in between. This helps keep the chicken and rice moist. On the stove, add a splash of water or broth to prevent drying out. Heat over low heat, stirring gently until warmed through. You can freeze the chicken and rice separately for longer storage. Use freezer-safe bags or containers. Be sure to label them with dates. The cooked chicken can stay frozen for up to 3 months, while the rice can last for about 2 months. When you’re ready to eat, thaw in the fridge overnight. Reheat on the stove or microwave, adding some liquid to keep it moist. You can make the chicken spicier by adding more chili sauce. Try using sriracha or a hot pepper sauce. You could even mix in fresh chopped chili peppers if you want extra heat. Just add a bit more sauce until you reach the level of spice you like. Yes, you can use different vegetables. Seasonal vegetables work best. Think about using zucchini, asparagus, or carrots. They add great colors and flavors. You can even use frozen veggies if fresh ones aren't available. Just adjust cooking times as needed. To customize the drizzle, add fresh herbs like cilantro or basil. You can also adjust the sweetness by adding more honey or lime juice. If you like it tangy, add more lime juice to brighten the flavors. Just taste as you mix to find your perfect balance. This recipe can be gluten-free. Just be sure to choose gluten-free sweet chili sauce. Check labels on sauces and other ingredients. Jasmine rice is naturally gluten-free, making this dish safe for those who need it. Cooking chicken takes about 12-14 minutes total. Cook each side for 6-7 minutes. Use a meat thermometer to check for doneness. The chicken should reach 165°F. This ensures it's safe to eat and juicy. This recipe brings together fresh chicken, bright veggies, and a tasty drizzle. We discussed key ingredients, including sweet chili sauce and jasmine rice. I shared tips for marinating chicken and ways to cook it just right. You learned about flavor balance and how to customize your meal. Try different proteins or grains for variety. Cooking should be fun and creative. With this guide, you'll make delicious meals everyone will enjoy.

Sweet Chili Chicken Bowls with Coconut Lime Drizzle

A vibrant and flavorful dish featuring marinated chicken, sautéed vegetables, and a refreshing coconut lime drizzle.
Print Recipe Pin Recipe
Course Main Course
Cuisine Asian
Servings 2
Calories 500 kcal

Ingredients
  

  • 2 pieces boneless, skinless chicken breasts
  • 1 cup sweet chili sauce
  • 2 cups cooked jasmine rice
  • 1 cup bell peppers (a mix of red, yellow, and green), sliced into thin strips
  • 1 small red onion, sliced into rings
  • 1 cup snap peas, trimmed
  • 1 tablespoon olive oil
  • to taste salt and pepper
  • 0.5 cup coconut milk
  • 1 teaspoon zest of lime
  • 2 tablespoons fresh lime juice
  • 1 tablespoon honey
  • a pinch salt

Instructions
 

  • In a medium mixing bowl, place the chicken breasts and pour the sweet chili sauce over them. Ensure that the chicken is evenly coated with the sauce. Cover and let marinate in the refrigerator for a minimum of 30 minutes.
  • In a small mixing bowl, whisk together the coconut milk, lime zest, lime juice, honey, and a pinch of salt until smooth and well-combined. Set aside.
  • Preheat a grill pan or non-stick skillet over medium-high heat. Remove the chicken from the marinade, reserving the marinade. Cook the chicken for about 6-7 minutes per side, or until fully cooked (internal temperature should reach 165°F). Pour the reserved marinade over the chicken and simmer for an additional 2-3 minutes.
  • In a separate pan, heat the olive oil over medium heat. Add the sliced bell peppers, red onion, and snap peas. Sauté for about 5-6 minutes until the vegetables are tender-crisp. Season with salt and pepper.
  • To serve, spoon a generous portion of cooked jasmine rice into each bowl. Slice the grilled chicken and arrange it on top of the rice. Add the sautéed vegetables around the chicken.
  • Top each bowl with a generous drizzle of the coconut lime sauce and serve immediately.

Notes

For an extra pop of color, garnish each bowl with fresh cilantro leaves or lime wedges.
Keyword chicken, coconut lime, healthy, rice, sweet chili