Ingredients
Scale
- 1 lb chicken breast, diced
- 1 cup sweet chili sauce
- 2 cups cooked rice
- 1 cup black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 1 red bell pepper, diced
- 1 avocado, sliced
- 1/4 cup green onions, chopped
- 1/4 cup cilantro, chopped
- 1/2 cup coconut milk
- 2 tbsp lime juice
- 1 tsp lime zest
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- In a bowl, mix together sweet chili sauce, soy sauce, and minced garlic.
- Cut the chicken into bite-sized pieces and place them in a large mixing bowl.
- Pour the sweet chili mixture over the chicken and toss to coat evenly.
- Spread the coated chicken on a baking sheet lined with parchment paper.
- Bake for 20-25 minutes or until the chicken is cooked through and slightly caramelized.
- While the chicken is baking, cook rice according to package instructions.
- In a small bowl, whisk together coconut milk, lime juice, and zest to create the coconut lime drizzle.
- Once the chicken is done, remove it from the oven and let it rest for a few minutes.
- Fluff the cooked rice and divide it into bowls.
- Top each bowl of rice with baked sweet chili chicken.
- Drizzle the coconut lime sauce over the chicken and rice.
- Garnish with chopped green onions and cilantro if desired.
- Serve immediately and enjoy your Sweet Chili Chicken Bowl with Coconut Lime Drizzle.
Notes
Store leftovers in airtight container.
Reheat gently in microwave, covered.
Serve with fresh cilantro garnish.
Use fresh lime juice for brightness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American