Description

This Sweet Chili Chicken Bowl with Coconut Lime Drizzle Bliss combines juicy marinated chicken thighs cooked to golden perfection with fragrant jasmine rice and a creamy, tangy coconut lime sauce. Fresh tomatoes, green onions, and optional sesame seeds and lime wedges add a vibrant and refreshing finish to this easy, flavorful bowl perfect for a satisfying dinner.

Ingredients

Scale

Chicken Marinade

1 lb Boneless Skinless Chicken Thighs (Keeps the dish juicy and tender.)
1/2 cup Sweet Chili Sauce (Can be homemade for a less sugary option.)
2 tbsp Soy Sauce (Use tamari for gluten-free.)
2 tbsp Olive Oil (For cooking.)
Salt to taste
Pepper to taste

Rice

1 cup Jasmine Rice (Fluffy and fragrant base.)
Water as per package instructions

Coconut Lime Drizzle

1 cup Coconut Milk (Infuses creaminess.)
2 tbsp Fresh Lime Juice (Adjust to taste.)
Salt to taste

Toppings

1 cup Diced Fresh Tomatoes (Can substitute with bell peppers or cucumbers.)
1/4 cup Chopped Green Onions or Chives
Sesame Seeds (Optional for crunch.)
Lime Wedges (Optional for enhancing tanginess.)

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Instructions

Marinate the Chicken: In a mixing bowl, combine the boneless skinless chicken thighs with sweet chili sauce, soy sauce, olive oil, salt, and pepper. Mix well to coat the chicken thoroughly. Let it marinate for at least 20 minutes, or up to 2 hours, in the refrigerator to enhance flavor and tenderness.
Prepare the Rice: Rinse jasmine rice under cold running water until the water runs clear to remove excess starch. Add the rinsed rice to a pot with measured water according to the package instructions. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes until the rice is tender and fluffy. Remove from heat and let it sit covered briefly.
Cook the Chicken: Heat a skillet over medium-high heat and add a little olive oil. Place the marinated chicken thighs on the skillet and cook them for 4-5 minutes on each side, or until they are golden brown and cooked through (internal temperature should reach 165°F/74°C). Pour in the remaining marinade towards the end to glaze the chicken and intensify the flavor.
Make the Coconut Lime Drizzle: In a small bowl, whisk together the coconut milk, fresh lime juice, and salt to taste until smooth and well combined. Taste and adjust seasoning as needed to balance creaminess and tang.
Assemble the Bowls: Divide the cooked jasmine rice evenly among four bowls. Top each with the cooked chicken thighs, diced fresh tomatoes, and chopped green onions or chives. Drizzle generously with the coconut lime sauce. Garnish with optional sesame seeds and lime wedges for added crunch and zest.

Notes

Marinating the chicken longer (up to 2 hours) will yield more flavor and tenderness.
For a gluten-free option, use tamari instead of regular soy sauce.
Substitute diced fresh tomatoes with bell peppers or cucumbers for variety.
Serve immediately for best texture and freshness.
Leftover rice can be stored in the fridge for up to 3 days and reheated before serving.