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- 2 boneless, skinless chicken breasts - 1 cup sweet chili sauce - 1 cup jasmine rice - 1 cup coconut milk - 1 cup mixed bell peppers, sliced (red, yellow, and green) - 1 cup snap peas - 1 tablespoon soy sauce - 1 teaspoon garlic powder - 2 tablespoons fresh lime juice This dish is colorful and packed with flavor. You start with boneless, skinless chicken breasts. They're easy to cook and soak up flavors well. Sweet chili sauce adds a delightful sweetness and a hint of heat. Next, jasmine rice is the perfect base. It’s fragrant and pairs nicely with the chicken. The coconut milk in the rice makes it creamy, adding a tropical vibe. Then, you have the mixed bell peppers. They bring a lovely crunch and vibrant colors. Snap peas add a fresh snap, making the dish even more exciting. For the seasonings, soy sauce adds depth. Garlic powder gives a nice savory note. Fresh lime juice brightens everything up. A drizzle of coconut lime sauce on top rounds it all out. Each ingredient plays a vital role in making this bowl special. You can find the full recipe for Sweet Chili Chicken Bowl with Coconut Lime Drizzle to guide you through the cooking process. Start by gathering your ingredients. In a medium mixing bowl, whisk together these items: - 1 cup sweet chili sauce - 1 tablespoon soy sauce - 1 teaspoon garlic powder - 1/2 teaspoon ginger powder This sauce adds a sweet and tangy taste. After mixing, coat the chicken breasts in the marinade. Ensure they are covered well. The chicken will soak up all that flavor. Next, cover the bowl with plastic wrap. Place it in your fridge. Let the chicken marinate for at least 30 minutes. This step is key to infusing flavor. If you have more time, marinate for 1-2 hours for even better taste. While the chicken marinates, let’s cook the rice. Rinse 1 cup of jasmine rice under cold water. Cook it in a pot with 1 cup of coconut milk. This will make the rice rich and creamy. Follow the package instructions, which should take about 15-20 minutes. Now, it’s time to cook the chicken. Heat a drizzle of oil in a large skillet over medium heat. Take the chicken out of the marinade. Reserve any leftover marinade for later. Place the chicken in the skillet. Cook for about 6-7 minutes on each side. The chicken should be fully cooked. It’s done when the juices run clear. In the last 3 minutes of cooking, add the sliced bell peppers and snap peas to the skillet. Toss them with the chicken. Cook until the veggies are tender but still crisp. This keeps their bright colors and crunch. Enjoy this process! It’s where the magic happens. It's fun to watch your chicken and veggies transform. Once everything is cooked, you can add the reserved marinade mixed with a splash of coconut milk for a glaze. Pour it over the chicken and veggies. Cook for another 2-3 minutes, so all the flavors mix well. This step-by-step guide ensures your Sweet Chili Chicken Bowl with Coconut Lime Drizzle is a hit. Cook the chicken until it reaches 165°F. Use a meat thermometer for accuracy. This ensures it's safe to eat. Marinate the chicken for at least 30 minutes. This helps the flavors soak in well. For more flavor, try marinating overnight. To fluff rice, let it rest after cooking. Use a fork to gently separate the grains. This prevents clumping. For creaminess, replace water with coconut milk. It adds sweetness and rich flavor to your rice. You can add toppings like avocado or chopped nuts for crunch. Fresh herbs like cilantro or basil enhance flavor. Present the bowls on colorful plates for a fun look. Lime wedges on the side add a zesty touch. For the best visual appeal, arrange ingredients neatly. Enjoy your Sweet Chili Chicken Bowl with Coconut Lime Drizzle! If you need the full guide, check the Full Recipe. {{image_4}} You can easily swap the chicken for tofu or shrimp. Tofu gives a nice texture, while shrimp adds a sweet flavor. For vegetables, try zucchini, broccoli, or carrots. These options bring fresh tastes and colors to your bowl. Want some spice? Add sliced jalapeños or a dash of chili flakes. These will give your dish a nice kick. You could also use teriyaki sauce or peanut sauce in place of sweet chili sauce. Each option offers a new twist on the flavor. Pair your bowl with quinoa or brown rice for a healthy twist. You can also serve it in lettuce wraps for a fun, low-carb option. If you meal prep, make extra chicken and veggies. They keep well in the fridge and reheat nicely. To store leftovers correctly, let the food cool down first. Place the chicken and rice in airtight containers. This keeps moisture in and prevents the food from drying out. Store the veggies separately to keep them crispy. For best taste, eat leftovers within three days. You can freeze the chicken and rice. Make sure they cool before putting them in freezer bags. Remove as much air as possible to avoid freezer burn. Reheat by defrosting in the fridge overnight. Use a skillet to warm them up. Add a splash of coconut milk for extra moisture. Store your dish in the fridge for up to three days. If the chicken has a sour smell or the rice is hard, it’s time to toss it. Signs of spoilage include changes in color or texture. Always trust your senses when checking food! You can use several sauces in place of sweet chili sauce. Some options include: - Honey: Adds sweetness and stickiness. - Sriracha: Offers heat with a hint of sweetness. - Teriyaki sauce: Provides a rich flavor with a sweet touch. - Homemade mix: Combine ketchup, sugar, and red pepper flakes for a quick fix. These substitutes will change the taste a bit, but they can still give you a tasty dish. Yes, you can prepare this dish in advance. Here are some tips: - Marinate chicken: You can marinate the chicken up to a day ahead. Just keep it in the fridge. - Cook rice: Prepare the jasmine rice a few hours before serving. - Store veggies: Cut your bell peppers and snap peas ahead of time. Keep them in the fridge. - Reheat: Warm the chicken and veggies quickly in a pan before serving. Doing this makes meal prep easy and saves you time at dinner. To cook jasmine rice perfectly, follow these steps: - Rinse rice: Wash the rice under cold water to remove excess starch. - Water ratio: Use a 1:1 ratio of rice to liquid for fluffy rice. - Cooking time: Bring to a boil, then lower the heat, cover, and simmer for 15-20 minutes. - Fluff rice: Once done, let it sit for 5 minutes. Then fluff it gently with a fork. This method ensures the rice remains light and airy. The dish can be made gluten-free. Here are some tips: - Sweet chili sauce: Check the label or make your own to ensure it’s gluten-free. - Soy sauce: Use a gluten-free soy sauce or tamari. - Other ingredients: Ensure all other ingredients are certified gluten-free. These adjustments let you enjoy the dish without worry. For the complete instructions and ingredients, check out the [Sweet Chili Chicken Bowl with Coconut Lime Drizzle](#). In this blog post, I covered how to make a Sweet Chili Chicken Bowl. You learned about the main and additional ingredients, like coconut milk and bell peppers. I shared step-by-step cooking instructions and valuable tips to ensure your chicken and rice turn out great. Don't forget to explore variations and how to store leftovers. This dish is simple yet flavorful, making it perfect for busy days or meal prep. Enjoy creating your own tasty version at home!

Sweet Chili Chicken Bowl with Coconut Lime Drizzle

Elevate your dinner game with this Sweet Chili Chicken Bowl featuring a delicious coconut lime drizzle! This recipe combines marinated chicken, vibrant veggies, and creamy coconut jasmine rice for a mouthwatering meal that's easy to make. Perfect for any night of the week, it's full of flavor and beauty. Click through to discover this delightful recipe and transform your table with a touch of tropical flair!
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Ingredients
  

2 boneless, skinless chicken breasts

1 cup sweet chili sauce

1 tablespoon soy sauce

1 teaspoon garlic powder

1/2 teaspoon ginger powder

1 cup jasmine rice

1 cup coconut milk

2 tablespoons fresh lime juice

1 tablespoon honey

1 cup mixed bell peppers, sliced (red, yellow, and green)

1 cup snap peas

Salt and black pepper to taste

Fresh cilantro, chopped, for garnish

Instructions
 

Prepare the Marinade: In a medium mixing bowl, whisk together the sweet chili sauce, soy sauce, garlic powder, and ginger powder. This flavorful mixture will serve as your marinade for the chicken.

    Marinate the Chicken: Add the chicken breasts to the marinade, ensuring they are thoroughly coated. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to infuse into the chicken.

      Cook the Rice: While the chicken is marinating, prepare the jasmine rice according to the package instructions. Use coconut milk instead of water for cooking to enhance the creaminess and flavor, which should take about 15-20 minutes.

        Cook the Chicken: In a large skillet, heat a drizzle of oil over medium heat. Remove chicken breasts from the marinade, reserving any leftover marinade for later. Cook the chicken for approximately 6-7 minutes on each side until fully cooked through, with juices running clear.

          Add Vegetables: In the final 3 minutes of cooking the chicken, add the sliced bell peppers and snap peas to the skillet. Sauté them together with the chicken until they are tender yet still crisp to maintain their vibrant colors.

            Create the Glaze: In a small bowl, combine the reserved marinade with honey and a splash of the remaining coconut milk. Whisk until smooth and well blended. Pour this glaze over the chicken and vegetables in the skillet, cooking for an additional 2-3 minutes to ensure everything is well coated.

              Fluff the Rice: Once the jasmine rice is finished cooking, fluff it gently with a fork to separate the grains.

                Assemble the Bowls: Start with a generous serving of the coconut jasmine rice as your base in each bowl. Top it with the honey-glazed sweet chili chicken and the sautéed vegetables.

                  Drizzle and Garnish: Finish by drizzling the coconut lime sauce over the top, followed by a sprinkle of freshly chopped cilantro for an added burst of flavor and color.

                    Prep Time: 30 mins | Total Time: 1 hr | Servings: 4

                      - Presentation Tips: Serve the bowls on large, colorful plates. You can add lime wedges on the side for an extra zesty touch and enhance the visual appeal.