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High-Protein Sweet Chili Chicken Bowl with Creamy Coconut Lime Drizzle

High-Protein Sweet Chili Chicken Bowl with Creamy Coconut Lime Drizzle

A delightful High-Protein Sweet Chili Chicken Bowl with Creamy Coconut Lime Drizzle, combining vibrant flavors and nutrients for a perfect weeknight meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Asian
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1.5 lbs Boneless Skinless Chicken Breast Substitution Note: Chicken thighs may be used for a richer flavor.
  • 0.5 cup Sweet Chili Sauce
For the Rice
  • 2 cups Jasmine Rice, cooked Prep Note: Can be substituted with brown rice or quinoa.
For the Sauce
  • 2 tablespoons Soy Sauce Substitution Note: Use tamari for a gluten-free option.
  • 0.5 cup Coconut Milk, full-fat Substitution Note: Light coconut milk is acceptable but less creamy.
  • 1 tablespoon Lime Juice
  • 1 teaspoon Lime Zest
For the Aromatics
  • 1 tablespoon Fresh Ginger, minced
  • 2 cloves Garlic, minced
For the Veggies
  • 2 cups Broccoli Florets, steamed Substitution Note: Frozen broccoli can be used as a time-saving measure.
  • 1 cup Shredded Carrots
For Cooking
  • 1 tablespoon Olive Oil
For Garnish
  • 0.25 cup Fresh Cilantro, chopped Don't skip out on this!

Equipment

  • Skillet
  • Bowl

Method
 

Step-by-Step Instructions
  1. In a small bowl, whisk together 0.5 cup of full-fat coconut milk, 1 tablespoon of lime juice, and 1 teaspoon of lime zest until smooth. Set aside.
  2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add 1.5 pounds of cubed boneless skinless chicken breast. Cook for 7-9 minutes until golden brown and cooked through.
  3. Reduce heat to medium and stir in 2 minced garlic cloves and 1 tablespoon of minced fresh ginger. Sauté for about 60 seconds until fragrant.
  4. Pour in 0.5 cup of sweet chili sauce and 2 tablespoons of soy sauce over the chicken. Toss to coat and simmer for about 2 minutes until sauce thickens.
  5. Divide 2 cups of cooked jasmine rice among serving bowls. Top each bowl with the glazed chicken, steamed broccoli florets, and shredded carrots.
  6. Drizzle the creamy coconut lime sauce over each bowl and garnish with 0.25 cup of freshly chopped cilantro. Serve warm.

Nutrition

Serving: 1bowlCalories: 550kcalCarbohydrates: 60gProtein: 40gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 110mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 8gVitamin A: 300IUVitamin C: 40mgCalcium: 50mgIron: 2mg

Notes

Store leftovers in airtight containers for up to 4 days. Keep components separate until ready to serve for best taste.

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