Sweet Chili Chicken Bowl with Coconut Lime Drizzle

• servings: 4 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

1 ½ lbs boneless skinless chicken thighs or breasts

1/3 cup sweet chili sauce

2 tablespoons soy sauce

2 cloves garlic minced

1 tablespoon fresh ginger grated

1 tablespoon lime juice

1/2 cup coconut milk

1 tablespoon honey

2 cups cooked jasmine rice

1/4 cup fresh cilantro chopped

1 lime cut into wedges

1/4 teaspoon chili flakes optional

Directions

In a medium bowl, whisk together sweet chili sauce, soy sauce, garlic, ginger, and lime juice. Add chicken and toss to coat. Marinate for at least 30 minutes or up to 2 hours in the fridge.

Heat a grill pan or skillet over medium-high heat. Cook chicken for 5–6 minutes per side until caramelized and cooked through. Let rest for 5 minutes, then slice.

p id=”instruction-step-3″>3. In a small saucepan, combine coconut milk, honey, and lime juice. Simmer over low heat for 5–7 minutes until slightly thickened. Remove from heat and cool slightly.

id=”instruction-step-4″>4. Cook jasmine rice according to package instructions and fluff with a fork.

id=”instruction-step-5″>5. Assemble bowls: add rice, top with chicken, drizzle coconut sauce, garnish with cilantro, lime wedges, and chili flakes if using. Serve warm.

Nutrition

• Serving Size: 1 bowl
• Calories: 475
• Total Fat: 20g
• Saturated Fat: 10g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Cholesterol: 105mg
• Sodium: 660mg
• Total Carbohydrate: 38g
• Dietary Fiber: 1g
• Total Sugars: 11g
• Protein: 32g