Ingredients
Scale
- 1 lb chicken breast, diced
- 1 cup sweet chili sauce
- 2 cups cooked jasmine rice
- 1 cup bell peppers, sliced
- 1 cup broccoli florets
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup coconut milk
- 1 tablespoon lime juice
- 1 teaspoon lime zest
- 2 tablespoons fresh cilantro, chopped
Instructions
- Begin by marinating the chicken in sweet chili sauce for at least 30 minutes.
- Preheat the oven to 400°F (200°C).
- Spread the marinated chicken on a baking sheet lined with parchment paper.
- Bake the chicken in the preheated oven for 25-30 minutes or until cooked through.
- While the chicken is baking, cook rice according to package instructions.
- In a small bowl, mix coconut milk, lime juice, and shredded lime zest to create the drizzle.
- Once the chicken is done, let it rest for a few minutes before slicing it into strips.
- Assemble the bowls by placing a serving of rice at the bottom.
- Top the rice with sliced chicken and any additional vegetables you desire.
- Drizzle the coconut lime sauce over the chicken and rice before serving.
Notes
Store leftovers in an airtight container.
Reheat gently in the microwave.
Serve with jasmine rice or quinoa.
Add extra lime for vibrant flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American