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To make a tasty sweet chili chicken bowl, you'll need: - 2 boneless, skinless chicken breasts - 1 cup sweet chili sauce - 1 tablespoon soy sauce - 1 teaspoon garlic powder - 1/2 teaspoon ginger powder - 1 cup jasmine rice - 1 cup coconut milk - 1 cup mixed bell peppers, sliced (red, yellow, green) - 1 cup snap peas - Salt and pepper to taste The coconut lime drizzle adds a bright touch. Gather these: - 2 tablespoons lime juice - 1 tablespoon honey - 1/2 cup coconut milk (from the main ingredients) You can make your bowl even better with these: - Fresh cilantro for garnish - Sliced green onions - Crushed peanuts for crunch - Avocado slices for creaminess These ingredients come together to create a dish full of flavor. The sweet chili sauce gives the chicken a nice kick, while the coconut lime drizzle adds a fresh finish. To explore more about this dish, check out the Full Recipe for detailed steps. To start, you need to marinate the chicken. In a mixing bowl, combine the sweet chili sauce, soy sauce, garlic powder, and ginger powder. This mix creates a tasty flavor for the chicken. Place the chicken breasts in the bowl, making sure they are fully coated. Let the chicken sit in the fridge for at least 30 minutes. This step helps the chicken absorb all the flavors. While the chicken marinates, it’s time to cook the rice. Use jasmine rice for a lovely texture. Follow the package instructions, but swap water with coconut milk. This change adds a creamy richness to the rice. Cooking takes about 15-20 minutes. Once it’s done, fluff the rice with a fork. This will make a nice base for your bowl. Now, let’s cook the chicken and veggies. Heat a skillet over medium heat. Add the marinated chicken to the skillet, but keep the leftover marinade for later. Cook each side for about 6-7 minutes. The chicken should be fully cooked and the juices should run clear. In the last 3 minutes of cooking, add the sliced bell peppers and snap peas. Cook them until they are tender but still crisp. Using the remaining marinade, mix it with honey and a bit of coconut milk. Whisk until smooth. Pour this glaze into the skillet over the chicken and veggies. Cook for another 2-3 minutes. This step gives everything a nice shine and extra flavor. Now you're ready to build your bowls! Start with a base of coconut jasmine rice, then top it with the sweet chili chicken and veggies. Drizzle the coconut lime sauce over the top. Don’t forget to add some fresh cilantro for color and taste. Enjoy your meal! For the full recipe, check out the instructions above. To cook the chicken perfectly, use fresh, high-quality breasts. Marinate them for at least 30 minutes. This helps the flavors soak in well. When cooking, use medium heat. This keeps the chicken juicy inside. Cook each side for about 6-7 minutes. Check that juices run clear before serving. That shows the chicken is done. For the rice, swap water with coconut milk. This adds a creamy texture and rich flavor. You can also add lime zest to the rice. This gives a bright, fresh taste. If you like, mix in some chopped cilantro after cooking. It boosts the flavor and looks nice too. Meal prepping makes life easy. Start by cooking extra chicken and rice. Store them in separate containers. Add veggies just before eating to keep them fresh. The coconut lime drizzle can be made ahead too. Just store it in a jar. When you’re ready to eat, reheat the chicken and rice. Drizzle with the sauce and enjoy your meal! Check the Full Recipe for more details. {{image_2}} If you want a meat-free option, try tofu instead of chicken. Use firm or extra-firm tofu. Cut it into cubes and marinate just like the chicken. The sweet chili sauce gives it great flavor. Cook the tofu in the skillet until it's golden brown. You can also use tempeh or seitan for a different texture. If you want to switch up the base, consider quinoa or cauliflower rice. Quinoa adds protein and fiber, making it a great choice. Cook it in vegetable broth for extra flavor. Cauliflower rice is a low-carb option. You can make it by grating cauliflower or buying it pre-riced. Sauté it briefly in a pan to keep it crunchy. Adding more veggies is an easy way to make your bowl healthier. Try carrots, broccoli, or spinach. You can stir-fry them with the bell peppers and snap peas. They will add color and nutrients to your meal. You can also use frozen vegetables if you're short on time. Just toss them in the skillet during the last few minutes of cooking. For the complete experience, check out the Full Recipe. To keep your Sweet Chili Chicken Bowls fresh, let them cool first. Place the rice, chicken, and veggies in an airtight container. Make sure to separate the coconut lime drizzle in a small bowl. Store everything in the fridge for up to three days. This way, the flavors stay nice and bright. When you're ready to enjoy leftovers, reheat gently. Use the microwave for quick warmth. Place the bowl in for about two minutes, stirring halfway through. If you prefer the stovetop, heat a skillet over low heat. Add a splash of water to keep things moist, stirring until heated through. For meal prep, freezing is a great option. Assemble the bowls but leave out the drizzle. Wrap each bowl tightly in plastic wrap, then place them in a freezer-safe bag. They can last for up to three months. When you're ready to eat, let them thaw in the fridge overnight before reheating. This method helps keep the texture and taste just right. For the full recipe, check out the Sweet Chili Chicken Bowl with Coconut Lime Drizzle. Yes, you can try other sauces. Teriyaki sauce adds a sweet touch. Hoisin sauce brings a bold flavor. If you want more heat, use sriracha. Each sauce gives a unique taste to your Sweet Chili Chicken Bowl with Coconut Lime Drizzle. Just remember to adjust the amount based on your preference. To spice up your dish, add fresh chilies. Slicing jalapeños or serranos works great. You can also mix in red pepper flakes. If you love heat, add more sriracha to the sauce. Just be careful not to overpower the sweet chili flavor. Start small and taste as you go. If you can't find coconut milk, almond milk is a good choice. It won’t be as rich, but it adds a nice flavor. You can also use regular milk for a creamier texture. If you want a dairy-free option, try oat milk or cashew milk. Each will change the taste a bit, but they still work well in the recipe. For a thicker texture, mix in some coconut cream. This post shared the key steps for making a Sweet Chili Chicken Bowl. We explored the main ingredients, including the tasty coconut lime drizzle and fun garnishes. Each step, from marinating the chicken to cooking the rice, ensures great flavor. I also offered tips for perfect chicken and rice, plus tasty variations and storage advice. In the end, this dish is versatile and simple. You can enjoy it your way, whether you opt for chicken or try a veggie twist. Happy cooking!

Sweet Chili Chicken Bowl with Coconut Lime Drizzle

Indulge in a delicious Sweet Chili Chicken Bowl with Coconut Lime Drizzle that’s sure to brighten your meal! This flavorful dish features marinated chicken, vibrant bell peppers, and creamy coconut jasmine rice topped with a zesty lime sauce. Perfect for a quick weeknight dinner or meal prep, this recipe is easy to follow and packed with taste.
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Ingredients
  

2 boneless, skinless chicken breasts

1 cup sweet chili sauce

1 tablespoon soy sauce

1 teaspoon garlic powder

1/2 teaspoon ginger powder

1 cup jasmine rice

1 cup coconut milk

2 tablespoons lime juice

1 tablespoon honey

1 cup mixed bell peppers, sliced (red, yellow, green)

1 cup snap peas

Salt and pepper to taste

Fresh cilantro for garnish

Instructions
 

In a mixing bowl, combine the sweet chili sauce, soy sauce, garlic powder, and ginger powder. This will be your marinade for the chicken.

    Place the chicken breasts in the mixture, ensuring they are fully coated. Allow marinating for at least 30 minutes in the refrigerator.

      Cook the jasmine rice according to package instructions, replacing water with coconut milk for a richer flavor. This should take about 15-20 minutes.

        While the rice cooks, heat a skillet over medium heat and add the marinated chicken (reserve remaining marinade). Cook for about 6-7 minutes on each side until fully cooked through and juices run clear.

          In the last 3 minutes of cooking the chicken, add the sliced bell peppers and snap peas to the skillet, cooking until tender but still crisp.

            In a small bowl, mix the remaining marinade with honey and remaining coconut milk, whisking until smooth. Pour this mixture into the skillet to create a glaze, cooking for an additional 2-3 minutes.

              Once the rice is cooked, fluff it with a fork and prepare to build your bowls.

                To assemble the bowls, start with a base of coconut jasmine rice, top with the sweet chili chicken, vegetables, and drizzle with the coconut lime sauce.

                  Garnish with fresh cilantro to add a pop of color and flavor.

                    Prep Time: 30 mins | Total Time: 1 hr | Servings: 4