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Sweet Chili Chicken Bowl with Coconut Lime Drizzle

A delightful dish with a perfect balance of sweet and spicy flavors, featuring chicken, jasmine rice, mixed vegetables, and a creamy coconut lime drizzle.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Fusion
Calories: 550
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb chicken breast Cut into thinner pieces for quicker cooking.
  • 1 cup sweet chili sauce Adjust based on your spice tolerance.
  • 2 cups jasmine rice Can substitute with brown rice; cooking time may vary.
  • 1 cup mixed vegetables (bell peppers, carrots, broccoli) Feel free to add or change based on preference.
  • 1/2 cup coconut milk Used for the drizzle.
  • 2 tablespoons lime juice Freshly squeezed for best flavor.
  • salt and pepper to taste
  • chopped cilantro for garnish Add just before serving.

Method
 

Preparation
  1. Cook jasmine rice according to package instructions.
  2. In a skillet, cook the chicken breast over medium heat until browned and cooked through, about 6-8 minutes per side.
  3. Pour sweet chili sauce over the chicken and cook for another 2-3 minutes until the chicken is glazed.
  4. In a small bowl, mix coconut milk and lime juice to create the drizzle.
Serving
  1. Serve the chicken over a bed of jasmine rice, top with mixed vegetables, and drizzle with coconut lime sauce.
  2. Garnish with chopped cilantro before serving.

Notes

To store leftovers, place the chicken, rice, and vegetables in an airtight container for up to 3 days. Store coconut lime drizzle separately. Reheat before serving. For extra heat, add crushed red pepper flakes to the sauce.