Description
A delicious Sweet Chili Chicken Bowl topped with a refreshing Coconut Lime Drizzle, perfect for a satisfying meal.
Ingredients
Scale
- 2 cups cooked brown rice
- 1 pound boneless, skinless chicken thighs
- 1/2 cup sweet chili sauce
- 1 tablespoon soy sauce
- 1 tablespoon vegetable oil
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 1/2 cup shredded carrots
- 1/4 cup green onions, chopped
- 1/2 cup coconut milk
- 1 tablespoon lime juice
- 1 teaspoon lime zest
- Salt and pepper to taste
Instructions
- In a medium bowl, combine sweet chili sauce, soy sauce, and a pinch of salt and pepper. Add the chicken thighs and marinate for at least 30 minutes in the refrigerator.
- Heat vegetable oil in a large skillet over medium-high heat. Remove chicken from the marinade (reserve the marinade) and cook for about 5-7 minutes on each side, or until fully cooked and golden brown. Remove from skillet and let rest for a few minutes before slicing.
- In the same skillet, add sliced bell pepper, broccoli florets, and shredded carrots. Sauté for about 5 minutes, or until vegetables are tender-crisp.
- While the vegetables are cooking, in a small bowl, whisk together coconut milk, lime juice, lime zest, and a pinch of salt.
- To assemble the bowls, divide cooked brown rice among four bowls. Top with sautéed vegetables and sliced chicken. Drizzle with the reserved marinade and coconut lime drizzle.
- Garnish with chopped green onions before serving.
Notes
- For a spicier kick, add a teaspoon of sriracha or red pepper flakes to the marinade.
- Substitute chicken thighs with tofu or shrimp for a different protein option.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 10g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 100mg