If you’re ready to fall in love with a dinner that bursts with color, texture, and flavor, meet your next obsession: the Sweet Chili Chicken Bowl with Coconut Lime Drizzle. This dish layers juicy, caramelized chicken over fluffy jasmine rice, adds a rainbow of fresh vegetables, and finishes it all with a dreamy, citrusy coconut drizzle. Every bite is a crave-worthy combination of tangy, creamy, crunchy, and sweet elements that instantly brighten up any weekday meal routine.
Ingredients You’ll Need
This Sweet Chili Chicken Bowl with Coconut Lime Drizzle is all about easy ingredients working together in harmony. Each item in the lineup isn’t just for show—they all add their own vibrant flavor, irresistible texture, or wow-you color to the finished bowl.
- Chicken breast: Boneless, skinless chicken breast keeps things lean and juicy, perfect for soaking up the marinade.
- Sweet chili sauce: Brings a sweet spicy flavor and a gorgeous gloss to the chicken.
- Soy sauce: Adds savory depth and umami to balance the sweetness.
- Olive oil: Helps caramelize the chicken and locks in moisture.
- Garlic powder: Offers gentle garlicky warmth without overpowering the other flavors.
- Ground ginger: Delivers a subtle zing and signature Asian-inspired flair.
- Jasmine rice: Fragrant and soft, it soaks up the sauces beautifully.
- Red cabbage: Shredded for crunch and a pop of bold purple color.
- Carrots: Shredded carrots provide natural sweetness and crisp texture.
- Cucumber: Thin slices bring freshness and a cool contrast to the warm chicken.
- Avocado: Creamy slices give richness and healthy fats that round out the bowl.
- Green onions: Tossed on top for a savory bite and a fresh green finishing touch.
- Fresh cilantro: Chopped cilantro lends an herby pop that ties everything together.
- Roasted peanuts (optional): A scattering of peanuts adds a salty crunch that’s simply irresistible.
- Coconut milk: Full-fat canned coconut milk makes the drizzle ultra creamy and tropical.
- Lime (juice and zest): Both the zest and juice wake up the coconut with brightness and zing.
- Honey or maple syrup: just a touch to sweeten the drizzle naturally.
- Salt: A pinch brings all the flavors into focus.
How to Make Sweet Chili Chicken Bowl with Coconut Lime Drizzle
Step 1: Marinate the Chicken
Start by tossing the chicken breast pieces in a bowl with sweet chili sauce, soy sauce, olive oil, garlic powder, and ground ginger. Make sure every piece is nicely coated. Let it marinate for at least 15 minutes—this short soak makes all the difference, tenderizing the chicken and infusing it with flavor in record time.
Step 2: Cook the Chicken
Heat a skillet over medium-high and add your marinated chicken. Stir frequently to promote even browning and let those little pieces caramelize beautifully for about 6 to 8 minutes. The sauce will become glossy and cling to the chicken, creating bites that are both sticky and irresistible.
Step 3: Prepare the Coconut Lime Drizzle
While the chicken sizzles, get whisking! Combine the full-fat coconut milk, freshly squeezed lime juice and zesty lime peel, honey or maple syrup, and salt. Whisk until the sauce is smooth and free of lumps—it’s creamy, tangy, and a little sweet, the perfect contrast for the spicy chicken.
Step 4: Assemble the Bowls
Divide the warm jasmine rice into four bowls. Top each with the vibrant shreds of red cabbage and carrots, cool cucumber slices, creamy avocado, and a generous portion of your sweet chili chicken. Finish with a sprinkle of green onions, lush cilantro, and peanuts if you love extra crunch.
Step 5: Drizzle and Serve
Here’s the magic moment: Just before serving, pour the coconut lime drizzle generously over each bowl. Watch it cascade through all those layers, bringing everything together. Grab your fork—this Sweet Chili Chicken Bowl with Coconut Lime Drizzle is ready for its star turn at your table!
How to Serve Sweet Chili Chicken Bowl with Coconut Lime Drizzle
Garnishes
A finishing touch is everything! Scatter extra cilantro leaves, sliced green onions, and chopped roasted peanuts across the top for a burst of color and crunch. If you’re feeling adventurous, a sprinkle of toasted coconut flakes or a dash of chili flakes adds another layer of flavor and fun.
Side Dishes
This bowl is a meal in itself, but it pairs beautifully with simple sides like steamed edamame, a crisp Asian cucumber salad, or even fresh summer rolls. If you’re in the mood for something warm, miso soup or a light broth is a comforting match that doesn’t compete with the main event.
Creative Ways to Present
Let your creativity shine! Serve the Sweet Chili Chicken Bowl with Coconut Lime Drizzle in wide, shallow bowls for a dramatic presentation. Try arranging the veggies in neat sections for a restaurant-worthy look, or go for a rustic vibe by tossing everything together. For a fun twist, serve in lettuce cups for a handheld version or set out all the ingredients for guests to build their own bowls.
Make Ahead and Storage
Storing Leftovers
If you end up with leftovers (lucky you!), store each component—the chicken, rice, veggies, and sauce—in separate airtight containers in the fridge. This helps keep the textures fresh and makes it easy to assemble future bowls for a speedy lunch or dinner.
Freezing
The cooked chicken and rice both freeze very well. Transfer them to freezer-safe containers, making sure they’re cool before sealing. The vegetables and coconut lime drizzle are best prepared fresh, but you can whip those up in minutes when you’re ready for another Sweet Chili Chicken Bowl with Coconut Lime Drizzle fix.
Reheating
For best results, gently reheat the chicken and rice in the microwave or on the stovetop until warmed through. Add a splash of water or a little extra coconut milk to bring back moisture if needed. As always, add the fresh veggies and drizzle after reheating to keep them crisp and vibrant.
FAQs
Can I make this bowl vegetarian or vegan?
Definitely! For a vegetarian or vegan Sweet Chili Chicken Bowl with Coconut Lime Drizzle, swap out the chicken for crispy tofu cubes or roasted chickpeas. Both absorb the marinade beautifully and work perfectly with the rest of the flavors.
What other grains can I use instead of jasmine rice?
Jasmine rice is delicious, but feel free to get creative—brown rice, quinoa, or even cauliflower rice all make wonderful bases. They soak up the sauces and offer a different texture or nutritional profile.
How spicy is the Sweet Chili Chicken Bowl with Coconut Lime Drizzle?
Sweet chili sauce is generally mild, so the spiciness is subtle and balanced by the coconut drizzle. If you prefer more heat, add a dash of sriracha to your sauce or sprinkle some sliced chili on top.
Can I prep any components ahead of time?
Absolutely! Cook the rice, marinate and cook the chicken, and prep your vegetables a day or two ahead. Store them separately, and when you’re ready to eat, just assemble and drizzle for a nearly instant meal.
Is this bowl gluten free?
It can be! Just use tamari or a gluten-free soy sauce, and you’ve got a gluten-free Sweet Chili Chicken Bowl with Coconut Lime Drizzle. Always double-check the labels on your sauces to be sure.
Final Thoughts
If you’re craving a dinner that’s as fun to make as it is to eat, the Sweet Chili Chicken Bowl with Coconut Lime Drizzle absolutely delivers. It’s fresh, zesty, and loaded with the kinds of flavors that brighten any day. Give it a try and let it add a little magic to your weeknight routine!
Print
Sweet Chili Chicken Bowl with Coconut Lime Drizzle Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
- Diet: Non-Vegetarian
Description
This Sweet Chili Chicken Bowl with Coconut Lime Drizzle is a delicious and flavorful Asian-inspired meal that is perfect for a quick and easy dinner. Tender marinated chicken is served over jasmine rice with an array of fresh vegetables and a creamy coconut lime sauce.
Ingredients
For the Chicken:
- 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
- 1/3 cup sweet chili sauce
- 2 tablespoons soy sauce
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger
For the Bowl:
- 2 cups cooked jasmine rice
- 1 cup shredded red cabbage
- 1 cup shredded carrots
- 1 cucumber, thinly sliced
- 1 avocado, sliced
- 2 green onions, chopped
- 1/4 cup chopped fresh cilantro
- 1/4 cup roasted peanuts (optional)
For the Coconut Lime Drizzle:
- 1/2 cup canned coconut milk (full fat)
- Juice and zest of 1 lime
- 1 tablespoon honey or maple syrup
- 1/4 teaspoon salt
Instructions
- Marinate the Chicken: In a medium bowl, toss the chicken with sweet chili sauce, soy sauce, olive oil, garlic powder, and ground ginger. Let marinate for at least 15 minutes.
- Cook the Chicken: Heat a skillet over medium-high heat and cook the chicken for 6–8 minutes or until fully cooked and lightly caramelized.
- Prepare the Drizzle: While the chicken cooks, whisk together the coconut milk, lime juice and zest, honey, and salt for the drizzle.
- Assemble the Bowls: Divide the cooked jasmine rice between 4 bowls. Top each with shredded red cabbage, carrots, cucumber slices, avocado, cooked chicken, green onions, cilantro, and roasted peanuts if using. Drizzle with the coconut lime sauce just before serving.
Notes
- For a vegetarian option, substitute chicken with tofu or chickpeas.
- You can also use brown rice or quinoa for a whole grain base.
- Add a dash of sriracha to the drizzle for extra heat.
Nutrition
- Serving Size: 1 bowl
- Calories: 525
- Sugar: 10g
- Sodium: 710mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 75mg
