Description

Sweet Chili Chicken Bowl with Coconut Lime Drizzle is a vibrant and flavorful dish that brings the tropics to your table. Succulent chicken, coated in a sweet and spicy glaze, is paired with colorful bell peppers and served over a fluffy bed of rice. Topped with a creamy coconut lime drizzle, this bowl is perfect for family dinners or casual gatherings. Experience the ultimate balance of flavors that will keep you coming back for more.

Ingredients

Scale

3–4 boneless, skinless chicken breasts (1 lb)
3 cloves fresh garlic, minced
1/2 cup sweet chili sauce
1/4 cup low-sodium soy sauce
1/2 cup full-fat coconut milk
2 tbsp freshly squeezed lime juice
1 cup jasmine rice
2 medium bell peppers (any color), sliced

Instructions

Preheat oven to 400°F (200°C). Season chicken with salt and pepper; place in a baking dish.
In a bowl, mix sweet chili sauce, soy sauce, garlic, and half of the lime juice. Reserve some sauce for drizzling later.
Pour half the sauce over the chicken and bake for 25-30 minutes until cooked through.
Cook rice according to package instructions while chicken bakes.
Sauté sliced bell peppers in oil over medium heat for about five minutes until tender.
Assemble bowls: layer rice, sliced chicken, sautéed peppers, and drizzle with remaining coconut lime sauce.

Nutrition

Serving Size: 1 bowl (approx. 400g)
Calories: 550
Sugar: 14g
Sodium: 720mg
Fat: 18g
Saturated Fat: 9g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 66g
Fiber: 3g
Protein: 36g
Cholesterol: 90mg

Keywords: Marinate chicken overnight in sweet chili sauce for enhanced flavor. Customize vegetables based on your preference; snap peas or broccoli add great texture. Garnish bowls with fresh cilantro or green onions for an aromatic touch.