Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1/3 cup sweet chili sauce
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup coconut milk
- 2 tablespoons fresh lime juice
- 1 teaspoon lime zest
- 1 tablespoon honey
- 2 cups cooked jasmine rice
- 1 cup shredded carrots
- 1 cup sliced cucumbers
- 1 avocado, sliced
- 2 tablespoons chopped fresh cilantro
Instructions
- Begin by cutting the chicken into bite-sized pieces for even coating with the sweet chili sauce. Toss with olive oil, garlic powder, salt, and pepper.
- Heat a skillet over medium heat, add the chicken, and cook until golden brown and cooked thoroughly. The edges should caramelize.
- Pour in the sweet chili sauce and simmer for a few minutes until the chicken is fully coated and glossy.
- For the coconut lime drizzle, mix coconut milk, lime juice, lime zest, and honey in a small saucepan over low heat. Stir until smooth and warm.
- Assemble the bowl by placing jasmine rice at the base, topping it with sweet chili chicken, carrots, cucumbers, and avocado slices.
- Generously drizzle with the coconut lime sauce and garnish with fresh cilantro.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Feel free to add any other vegetables you love, such as bell peppers or snap peas.
For a spicier version, add red pepper flakes to the chicken while cooking.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 635
- Sugar: 16g
- Sodium: 1220mg
- Fat: 34g
- Saturated Fat: 13g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 80mg