Description
This Sweet Chili Chicken Bowl with Coconut Lime Drizzle is the ultimate one-bowl dinner, perfect for quick weeknight meals or make-ahead lunches. Juicy grilled chicken glazed in sweet chili sauce, served over rice, and topped with a tropical coconut lime drizzle. A flavorful, gluten-free dinner bowl idea with meal prep potential.
Ingredients
1 ½ pounds boneless chicken thighs
½ cup sweet chili sauce
½ cup coconut milk
2 tablespoons fresh lime juice
3 cups cooked white rice
¼ cup chopped fresh cilantro
2 tablespoons chopped scallions
1 teaspoon grated garlic (optional)
1 teaspoon grated ginger (optional)
Salt and pepper to taste
Instructions
1. In a mixing bowl, combine sweet chili sauce, lime juice, garlic, and ginger (if using). Add chicken thighs and toss to coat. Marinate for 15 minutes or overnight in the fridge.
2. Heat a cast iron skillet or grill pan over medium-high heat. Cook chicken for 6–7 minutes per side until fully cooked and slightly charred. Let rest before slicing.
3. In a small bowl or blender, whisk or blend coconut milk, lime juice, a pinch of salt, and 1 tablespoon of the sweet chili sauce until smooth.
4. Divide cooked rice among serving bowls. Top with sliced chicken and drizzle with coconut lime sauce.
5. Garnish with chopped cilantro and scallions. Serve warm and enjoy!
Notes
For a thicker drizzle, use full-fat canned coconut milk and chill before blending.
To save time, use pre-cooked or rotisserie chicken and just glaze in the pan with sweet chili sauce.
Add steamed vegetables or avocado for extra nutrients and texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilled or Pan-Seared
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 485
- Sugar: 9g
- Sodium: 540mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 110mg