Sweet chili chicken bowl with coconut lime drizzle is one of my favorite quick and flavorful meals. It’s a colorful, feel-good bowl filled with tender chicken tossed in sweet chili sauce, served over fluffy rice with crisp veggies, and finished with a refreshing coconut lime drizzle that ties everything together. It’s fresh, bold, and easy to put together any day of the week.
Why You’ll Love This Recipe
I love how this bowl hits all the right notes—sweet, savory, tangy, and creamy. The sweet chili glaze gives the chicken a sticky, spicy edge, while the coconut lime drizzle adds coolness and brightness. It’s perfect for meal prep or weeknight dinners, and I can customize it with whatever veggies or grains I have on hand. It’s one of those meals that looks impressive but comes together fast.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the chicken:
boneless, skinless chicken breasts or thighs (cut into bite-sized pieces)
salt
black pepper
garlic powder
olive oil
sweet chili sauce (store-bought or homemade)
For the coconut lime drizzle:
coconut milk (full-fat for creaminess)
lime juice (freshly squeezed)
lime zest
honey or maple syrup
salt
For the bowl:
rice (white, jasmine, or brown)
cucumber (sliced or diced)
carrot (shredded or julienned)
red cabbage (thinly sliced)
avocado (sliced)
fresh cilantro or mint (optional for garnish)
sesame seeds (optional)
Directions
I start by cooking the rice according to the package instructions so it’s ready to build the bowl.
Then I season the chicken pieces with salt, pepper, and garlic powder.
In a skillet, I heat olive oil over medium-high heat and sauté the chicken until golden and fully cooked.
I pour in the sweet chili sauce and toss the chicken to coat, letting it simmer for a couple of minutes until sticky and glossy.
While the chicken cooks, I whisk together the coconut milk, lime juice, lime zest, honey, and a pinch of salt in a small bowl until smooth.
To assemble the bowl, I layer the rice, then top it with the sweet chili chicken, fresh veggies, avocado, and a generous drizzle of the coconut lime sauce.
I finish with sesame seeds or chopped herbs if I have them.
Servings and timing
This recipe makes about 4 bowls and takes around 30 minutes from start to finish. It’s great for quick dinners or prepping lunches ahead of time.
Variations
Sometimes I swap the rice for quinoa, cauliflower rice, or noodles. I’ve also added edamame or mango for a twist. For a plant-based version, I use tofu or chickpeas instead of chicken and it works beautifully. If I want more crunch, I toss in roasted peanuts or crispy wonton strips.
storage/reheating
I store the components separately in airtight containers in the fridge for up to 3 days. To reheat, I warm the rice and chicken in the microwave or on the stove. I keep the veggies and drizzle cold, then assemble just before serving for the best texture.
FAQs
Can I use rotisserie chicken?
Yes, I’ve tossed shredded rotisserie chicken with sweet chili sauce for an even faster version. Just warm it through in a pan or microwave.
Is sweet chili sauce very spicy?
It’s usually mild with a little heat and lots of sweetness. I add extra chili flakes or sriracha if I want more of a kick.
Can I make the coconut drizzle ahead of time?
Definitely. I keep it in the fridge for up to 4 days and give it a stir before using.
What’s the best coconut milk to use?
I use full-fat canned coconut milk for the creamiest drizzle. Light coconut milk works too, but it’s a bit thinner.
Can I serve this cold?
Yes! It makes a great chilled lunch or picnic bowl. I just let the rice and chicken cool before assembling everything.
Conclusion
Sweet chili chicken bowl with coconut lime drizzle is one of those flavorful, colorful meals that feels like something special but is super easy to make. With sticky-sweet chicken, crisp veggies, and that creamy citrusy drizzle, it’s a balanced, crave-worthy bowl I keep coming back to—whether I’m making a quick weeknight dinner or prepping ahead for the week.
PrintSweet Chili Chicken Bowl with Coconut Lime Drizzle
Sweet Chili Chicken Bowl with Coconut Lime Drizzle is a vibrant, balanced meal featuring tender chicken coated in sweet chili sauce, served over rice with fresh vegetables, and topped with a creamy, tangy coconut lime drizzle. It’s a quick, wholesome recipe perfect for weeknights or meal prep.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
- Diet: Halal
Ingredients
- 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
- 1 tbsp olive oil
- 1/3 cup sweet chili sauce (store-bought or homemade)
- 1/2 cup full-fat coconut milk
- 1 tbsp fresh lime juice
- 1/2 tsp lime zest
- 1 tsp honey or maple syrup
- Pinch of salt
- 2 cups cooked rice (white, jasmine, or brown)
- 1/2 cucumber, sliced or diced
- 1/2 cup shredded carrot
- 1/2 cup thinly sliced red cabbage
- 1 avocado, sliced
- Fresh cilantro or mint (optional, for garnish)
- 1 tsp sesame seeds (optional)
Instructions
- Cook rice according to package instructions and set aside.
- Season chicken with salt, pepper, and garlic powder.
- Heat olive oil in a skillet over medium-high heat. Cook chicken until golden and fully cooked.
- Add sweet chili sauce to the skillet and toss to coat. Simmer for 1–2 minutes until sticky and glossy.
- In a small bowl, whisk together coconut milk, lime juice, lime zest, honey, and a pinch of salt to make the drizzle.
- To assemble, divide rice into bowls. Top with sweet chili chicken, cucumber, carrots, cabbage, and avocado.
- Drizzle with coconut lime sauce and garnish with cilantro, mint, or sesame seeds if using.
- Serve immediately or store components separately for later.
Notes
- Swap rice with quinoa, noodles, or cauliflower rice for variety.
- Use tofu or chickpeas for a plant-based version.
- Top with roasted peanuts or wonton strips for extra crunch.
- Rotisserie chicken works well for a shortcut version.
- Store drizzle in the fridge and stir before using.
Nutrition
- Serving Size: 1 bowl
- Calories: 510
- Sugar: 12g
- Sodium: 680mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 90mg
