What makes a sweet chili chicken bowl a great healthy lunch bowl?

A sweet chili chicken bowl balances protein, whole grains, and vegetables, making it nutrient-rich while still feeling indulgent due to the sweet chili glaze.

Can I substitute coconut milk in the drizzle?

Yes, Greek yogurt, cashew cream, or light coconut milk can be used for a lighter version

Are sweet chili chicken bowls good for meal prep?

Absolutely. Store components separately to keep vegetables crisp and the chicken tender.

What rice works best for rice bowls recipes?

Jasmine rice is preferred for its fragrance, but brown rice, basmati, or quinoa all work well.

Sweet Chili Chicken Bowl – A Flavor-Packed Lunch Bowl Idea

Name: Sweet Chili Chicken Bowl – A Flavor-Packed Lunch Bowl Idea
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Asian-Inspired
Ingredients: 1 lb boneless chicken breast or thighs; 1/2 cup sweet chili sauce; 1 tbsp soy sauce; 2 cloves garlic, minced; 1 tbsp lime juice; 2 tbsp coconut milk; 3 cups cooked jasmine or basmati rice; 1 tsp coconut oil; Salt to taste; 1/2 cup shredded carrots; 1/2 cup sliced cucumbers; 1/2 cup shredded red cabbage; Fresh cilantro, handful; 2 green onions, sliced; 1/4 cup full-fat coconut milk; 1 tbsp lime juice; 1/2 tsp lime zest; 1 tsp honey or maple syrup; Pinch of salt; 1 tsp sesame seeds; Sliced jalapeño; 1 tbsp crushed peanuts

Description

A vibrant and satisfying sweet chili chicken bowl served over warm jasmine rice with fresh vegetables and a creamy coconut lime drizzle. Perfect for meal prep, lunch bowls, or an easy weeknight dinner.

Ingredients

Chicken & Marinade:

1 lb boneless chicken breast or thighs

1/2 cup sweet chili sauce

1 tbsp soy sauce

2 cloves garlic, minced

1 tbsp lime juice

2 tbsp coconut milk

Rice Base:

3 cups cooked jasmine or basmati rice

1 tsp coconut oil

Salt to taste

Vegetables:

1/2 cup shredded carrots

1/2 cup sliced cucumbers

1/2 cup shredded red cabbage

Fresh cilantro, handful

2 green onions, sliced

Coconut Lime Drizzle:

1/4 cup full-fat coconut milk

1 tbsp lime juice

1/2 tsp lime zest

1 tsp honey or maple syrup

Pinch of salt

Optional Toppings:

1 tsp sesame seeds

Sliced jalapeño

1 tbsp crushed peanuts

Cook Mode Prevent your screen from going dark

Instructions

1. Whisk together sweet chili sauce, soy sauce, garlic, lime juice, and coconut milk. Coat the chicken and marinate for at least 20 minutes.

2. Heat a skillet with a drizzle of oil and cook chicken for 5–7 minutes per side. Let rest, then slice.

3. Warm cooked rice with coconut oil and season with salt.

4. Prepare vegetables by slicing cucumbers, shredding carrots and cabbage, and chopping herbs.

5. Whisk coconut milk, lime juice, lime zest, honey, and salt to create the drizzle.

6. Assemble bowls: start with rice, add vegetables, place sliced chicken on top, and drizzle with coconut lime sauce.

7. Garnish with sesame seeds, peanuts, or jalapeño if desired.

Prepare tazones: comience con arroz, agregue verduras, coloque el pollo en rodajas encima y rocíe con salsa de coco y lima.

Notes

Store components separately for best freshness, especially when meal prepping.

Use rotisserie chicken for an even faster version.

Swap rice for quinoa, cauliflower rice, or brown rice if desired.

Adjust spice level by adding more chili sauce or fresh jalapeño.

Ajuste el nivel de especias agregando más salsa de chile o jalapeño fresco.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Main Dish
Method: Stovetop
Cuisine: Asian-Inspired