A quick and flavorful sweet chili chicken bowl topped with a creamy coconut-lime drizzle — perfect for busy weeknights.

Scale

1 lb chicken breast or thighs

½ cup sweet chili sauce

1 tbsp olive oil

Salt & pepper

2 cups cooked jasmine rice

½ cup shredded carrots

½ cup shredded cabbage

½ cucumber, sliced

2 green onions

½ cup coconut milk

Juice of 1 lime

1 tsp honey or maple syrup

Pinch of salt

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1. Cook rice and keep warm.

2. Sauté chicken in olive oil until golden.

3. Add sweet chili sauce; simmer 2 minutes.

4. Whisk together coconut milk, lime juice, and honey.

5. Assemble bowls with rice, veggies, and chicken.

6. Drizzle with coconut-lime sauce and garnish.

Use tofu or shrimp instead of chicken.

Light coconut milk for fewer calories.

Keep sauce separate for meal prep convenience.