Name: Quick Sweet Chili Chicken Bowl with Coconut Lime Drizzle
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 lb (450 g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces; 2 tablespoons olive oil; 1 teaspoon garlic powder; 1 teaspoon smoked paprika; Salt and pepper to taste; 2 cups cooked jasmine or brown rice; 1 red bell pepper, sliced thin; 1 cup shredded carrots; 1 cup snap peas or sugar snap peas; 2 green onions, sliced; 2 tablespoons sesame seeds; 1/3 cup sweet chili sauce; 1 tablespoon soy sauce; 1 teaspoon rice vinegar; 1/2 teaspoon crushed red pepper flakes (optional); 1/4 cup coconut milk; 1 tablespoon fresh lime juice; 1 teaspoon honey or maple syrup; Pinch of salt

Description

This vibrant and flavorful bowl is perfect for a quick weeknight dinner or a light lunch. Tender chicken is tossed in a sweet chili sauce, paired with crisp vegetables, and finished with a creamy coconut lime drizzle. Packed with color, texture, and flavor, it’s a wholesome meal that comes together in under 30 minutes.

Ingredients

Scale

1 lb (450 g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
Salt and pepper to taste
2 cups cooked jasmine or brown rice
1 red bell pepper, sliced thin
1 cup shredded carrots
1 cup snap peas or sugar snap peas
2 green onions, sliced
2 tablespoons sesame seeds

For the Sweet Chili Sauce:

1/3 cup sweet chili sauce
1 tablespoon soy sauce
1 teaspoon rice vinegar
1/2 teaspoon crushed red pepper flakes (optional)

For the Coconut Lime Drizzle:

1/4 cup coconut milk
1 tablespoon fresh lime juice
1 teaspoon honey or maple syrup
Pinch of salt

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Instructions

Toss the chicken with olive oil, garlic powder, smoked paprika, salt, and pepper in a medium bowl.
Heat a large skillet over medium-high heat and cook the chicken for 5–7 minutes until golden and cooked through. Remove and set aside.
In the same skillet, sauté bell pepper, carrots, and snap peas for 3–4 minutes until tender-crisp.
Mix sweet chili sauce, soy sauce, rice vinegar, and red pepper flakes in a small bowl. Pour over the vegetables and stir to coat.
Return chicken to the skillet and toss with the sauce and vegetables until heated through.
Whisk together coconut milk, lime juice, honey, and a pinch of salt for the drizzle.
Divide rice into bowls, top with chicken and vegetables, and drizzle with coconut lime sauce.
Garnish with sliced green onions and sesame seeds, then serve immediately.

Notes

Chicken thighs are juicier, but breasts work for a leaner option.
Adjust chili flakes for desired spice level.
Rice and vegetables can be prepped in advance for quicker assembly.
Add pineapple or mango for a tropical twist.
Store sauces separately if meal prepping to maintain freshness.

Prep Time: 10 minutes
Cook Time: 20 minutes