Can I make this as a Sweet Chili Chicken Bowl with Coconut Lime Drizzle ahead of time?

Yes! Cook the rice and chicken, prep the veggies, and make the drizzle. Store everything separately, then assemble when ready. It reheats beautifully.

What vegetables work best in this bowl?

Bell peppers, carrots, snap peas, shredded cabbage, cucumbers, or even roasted broccoli. Use what you love or what’s already in your fridge drawer giving you the side-eye.

Can I use chicken thighs instead of chicken breasts?

Absolutely. Thighs stay extra juicy and work great with sweet chili sauce. Just adjust cook time as needed.

How do I store leftovers?

Keep leftovers in airtight containers in the fridge for up to 3–4 days . Store the Coconut Lime Drizzle separately if you can, so it stays smooth.

Can I make the coconut lime drizzle dairy-free?

It already is! Coconut milk is naturally dairy-free, which is one reason I love it so much for this recipe.

Tropical Coconut Lime Chicken Bowl: Blissful 30-Minute Wow

Description

This Tropical Coconut Lime Chicken Bowl is a sweet-and-zesty dinner bowl with juicy sweet chili chicken, fluffy rice, crunchy veggies, and a creamy coconut-lime drizzle that tastes like a mini vacation.

Ingredients

Scale

Chicken + Marinade

1 ½ lbs boneless, skinless chicken breasts (about 3–4)
½ cup sweet chili sauce
3 garlic cloves, minced
1 tbsp fresh ginger, grated
1 tbsp olive oil (for the pan)

Coconut Lime Drizzle

½ cup full-fat coconut milk
3 tbsp fresh lime juice (about 1–2 limes)
½ tsp salt (plus more to taste)
¼ tsp black pepper

Bowls

1 ½ cups jasmine or basmati rice (dry)
3 cups mixed vegetables (bell peppers, carrots, snap peas, cucumber—whatever you have)
3 green onions, chopped
Optional: cilantro, sliced jalapeño, extra lime wedges

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Instructions

Cook the rice: Rinse rice under cold water until the water runs mostly clear. Cook according to package directions. Keep warm.
Marinate the chicken: In a bowl, mix sweet chili sauce, garlic, and ginger. Add chicken and coat well. Marinate 30 minutes (even 15 minutes helps).
Sear the chicken: Heat oil in a skillet over medium-high heat. Sear chicken 4–5 minutes per side (or until cooked through). Rest 5 minutes, then slice.
Make the coconut lime drizzle: In a small saucepan over medium heat, whisk coconut milk, lime juice, salt, and pepper. Simmer 5–7 minutes, stirring occasionally, until slightly thickened.
Assemble the bowls: Add rice to bowls, top with sliced chicken, add veggies, then drizzle generously with coconut lime sauce. Finish with green onions and optional cilantro/jalapeño.

Notes

Veggie shortcut: Use a bag of steam-in-bag veggies or a quick stir-fry mix when life is chaotic.

Heat level: Add sriracha or red pepper flakes to the marinade for extra spice.

No fresh ginger? Use ½ tsp ground ginger (start small).

Storage: Keep rice, chicken, veggies, and drizzle in separate containers if possible. Refrigerate up to 3–4 days.

Reheat tip: Warm the drizzle gently on the stove or microwave in short bursts so it stays creamy.

Prep Time: 5 minutes (plus 30 minutes marinating)
Cook Time: 20 minutes
Category: Dinner
Method: Stovetop / Skillet
Cuisine: American-Fusion / Tropical-Inspired

Nutrition

Serving Size: 1 bowl
Calories: 610 kcal
Sugar: 18 g
Sodium: 820 mg
Fat: 18 g
Saturated Fat: 11 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 72 g
Fiber: 3 g
Protein: 38 g
Cholesterol: 110 mg