Sweet Chili Chicken Bowl with Coconut Lime Drizzle is a vibrant and delicious dish combining marinated and sautéed chicken with crunchy vegetables, served over wholesome quinoa or rice, and finished with a zesty coconut lime sauce. This bowl offers a perfect balance of warm, spicy, creamy, and fresh flavors, making it a nutritious and satisfying meal.
You’ll love this bowl because the sweet chili and soy sauce marinade infuses the chicken with a flavorful sweetness and umami depth, enhanced by ginger, garlic, and a touch of honey. The coconut lime drizzle adds a refreshing, tangy creaminess that brightens the dish. Complemented by fresh shredded carrots, crisp red cabbage, cucumber, cilantro, and optional peanuts for crunch, this bowl is a harmonious blend of textures and tastes.
Ingredients
For the Chicken:
- 1½ lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 tablespoons olive oil
- ¼ cup sweet chili sauce
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 teaspoon grated ginger
- 1 clove garlic, minced
- ½ teaspoon black pepper
For the Coconut Lime Drizzle:
- ¼ cup full-fat coconut milk
- 2 tablespoons lime juice
- 1 tablespoon honey
- ¼ teaspoon salt
For the Bowl:
- 1 cup cooked quinoa or rice
- 1 cup shredded carrots
- 1 cup shredded red cabbage
- 1 cup chopped cucumber
- ½ cup chopped cilantro
- ½ cup chopped peanuts (optional)
- Lime wedges for serving
Instructions
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Prepare the Chicken: In a medium bowl, whisk together olive oil, sweet chili sauce, soy sauce, honey, grated ginger, minced garlic, and black pepper. Add the chicken cubes, tossing to coat evenly. Marinate for at least 15 minutes (longer for more flavor).
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Cook the Chicken: Heat a large skillet or wok over medium-high heat. Add the marinated chicken and cook, stirring occasionally, until browned and cooked through, about 8-10 minutes.
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Make the Coconut Lime Drizzle: While the chicken cooks, whisk together coconut milk, lime juice, honey, and salt in a small bowl until smooth and creamy. Set aside.
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Assemble the Bowls: Divide cooked quinoa or rice among four bowls. Top each with shredded carrots, red cabbage, cucumber, and chopped cilantro.
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Add the Chicken: Spoon the cooked chicken evenly over the vegetables in each bowl.
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Drizzle and Garnish: Generously drizzle each bowl with the coconut lime sauce. Sprinkle with chopped peanuts if using, and serve with lime wedges for an extra zing.
My Best Tips for Success
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Marinate chicken longer for deeper flavor infusion.
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Use full-fat coconut milk for the richest drizzle.
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Stir coconut lime sauce well before drizzling as coconut milk can separate.
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Customize vegetables based on freshness and preference.
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Toast peanuts for enhanced crunch and flavor.
Delicious Variations to Try
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Swap quinoa with brown rice, jasmine rice, or cauliflower rice.
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Add avocado slices or fresh herbs like mint or basil.
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Include a spicy element with extra chili flakes or Sriracha.
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Use shrimp or tofu instead of chicken for variety.
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Toss veggies with a light sesame oil dressing for extra flavor.
Frequently Asked Questions
Can I prep this bowl ahead of time?
Yes, marinate and cook the chicken ahead, keep components separate, and assemble before serving.
Is the coconut lime drizzle dairy-free?
Yes, it’s naturally dairy-free using coconut milk.
What can I substitute for sweet chili sauce?
Use a mix of honey and chili garlic sauce or sriracha for a homemade alternative.
Can I make this bowl vegetarian?
Yes, substitute chicken with tofu, tempeh, or chickpeas.
How do I store leftovers?
Store components separately in airtight containers and reheat the chicken and sauce before serving.
Sweet Chili Chicken Bowl with Coconut Lime Drizzle
- Total Time: 30 minutes
- Yield: 4 bowls 1x
Description
Refreshing dish with juicy marinated chicken, crisp veggies, and creamy coconut-lime sauce served over quinoa or rice. Balances sweet, spicy, and tangy flavors with vibrant textures ideal for lunch or dinner.
Ingredients
Chicken
1½ lbs boneless, skinless chicken breasts, cut into 1-inch cubes
2 tbsp olive oil
¼ cup sweet chili sauce
2 tbsp soy sauce
1 tbsp honey
1 tsp grated ginger
1 garlic clove, minced
½ tsp black pepper
Coconut Lime Drizzle
¼ cup full-fat coconut milk
2 tbsp lime juice
1 tbsp honey
¼ tsp salt
Bowl Components
1 cup cooked quinoa or rice
1 cup shredded carrots
1 cup shredded red cabbage
1 cup chopped cucumber
½ cup chopped cilantro
½ cup chopped peanuts (optional)
Lime wedges, for serving
Instructions
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Marinate chicken: In a bowl, whisk olive oil, sweet chili sauce, soy sauce, honey, ginger, garlic, and pepper. Add chicken and toss to coat. Marinate at least 15 minutes.
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Cook chicken: Heat a skillet over medium‑high heat. Add marinated chicken and cook 8–10 minutes until browned and fully cooked.
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Make drizzle: In a small bowl, whisk coconut milk, lime juice, honey, and salt until smooth. Stir again before using.
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Assemble bowls: Divide quinoa or rice among four bowls. Top each with carrots, cabbage, cucumber, and cilantro.
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Add chicken: Spoon cooked chicken over vegetables.
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Garnish and serve: Drizzle with coconut lime sauce, sprinkle peanuts if desired, and serve with lime wedges.
Notes
Marinate longer for deeper flavor.
Use full-fat coconut milk for richness.
Stir coconut drizzle before use to prevent separation.
Toast peanuts for extra flavor and crunch.
Store components separately; mix fresh before serving.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Dish, Chicken
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl (1/4 recipe)
- Calories: 480
- Sugar: 16 g
- Sodium: 640 mg
- Fat: 21 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 36 g
- Cholesterol: 115 mg
Keywords: sweet chili chicken bowl, coconut lime chicken recipe, chicken quinoa bowl, healthy rice bowl, asian chicken bowl
