Sweet Chili Chicken Bowl with Coconut Lime Drizzle
A lively dish that combines juicy chicken, colorful veggies, and a delightful coconut lime sauce, offering sweet, tangy, and creamy elements.
Ingredients
Main Ingredients
- 2 pieces chicken breasts Fresh, boneless chicken breasts
- 1/2 cup sweet chili sauce
- 1 cup cooked rice Use jasmine or basmati for best results
- 1/2 cup chopped bell peppers Any color
- 1/2 cup corn Frozen or fresh
- 1/4 cup coconut milk
- 1 piece lime Juice and zest
- Salt and pepper To taste
- Chopped cilantro For garnish
Instructions
Preparation
- Coat the chicken breasts in sweet chili sauce in a bowl.
- Heat a large pan over medium heat and add the sauced chicken.
- Cook for about 6-7 minutes on each side until golden-brown and internal temperature reaches 165°F.
- While the chicken cooks, prepare the coconut lime drizzle by mixing coconut milk, lime juice, lime zest, and a pinch of salt and pepper in a small bowl.
- After cooking, let the chicken rest for a few minutes before slicing it into bite-sized pieces.
Assembly
- Start with a base of cooked rice.
- Top the rice with chopped bell peppers, corn, and sliced chicken.
- Drizzle generously with coconut lime sauce and garnish with chopped cilantro.
Notes
For additional crunch, add diced cucumbers or shredded carrots. Marinating the chicken for at least 30 minutes in sweet chili sauce enhances the flavor. Adjust coconut lime drizzle to taste. Store leftovers in an airtight container for up to three days.