This Sweet Chili Chicken Bowl with Creamy Coconut Lime Drizzle is the kind of meal that hits every note—sweet, spicy, creamy, and fresh. I love how the tender chicken is glazed in sticky sweet chili sauce and layered over fluffy rice with crunchy veggies, then finished with a cool, tropical drizzle that ties everything together. It’s colorful, flavorful, and perfect for lunch or dinner.
Why You’ll Love This Recipe
I like this bowl because it’s packed with flavor and texture while staying super easy to put together. The sweet chili sauce gives the chicken a sticky, flavorful coating, and the coconut lime drizzle cools everything down with a tropical twist. It’s also highly customizable, so I can switch out the protein or veggies depending on what I have.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the sweet chili chicken:
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Boneless, skinless chicken breasts or thighs
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Salt and pepper
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Garlic powder (optional)
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Olive oil
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Sweet chili sauce (store-bought or homemade)
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Soy sauce
For the coconut lime drizzle:
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Canned coconut milk (full fat or light)
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Lime juice and zest
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Honey or maple syrup
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Garlic, grated or minced
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Salt
For the bowls:
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Cooked rice (white, brown, jasmine, or coconut rice)
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Shredded carrots
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Cucumber slices or ribbons
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Red bell pepper, thinly sliced
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Green onions or cilantro for garnish
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Optional: avocado, shredded cabbage, or edamame
Directions
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I season the chicken with salt, pepper, and garlic powder, then cook it in a hot skillet with olive oil until browned and cooked through.
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Once the chicken is almost done, I add sweet chili sauce and a splash of soy sauce to the pan, letting it simmer and thicken into a glaze.
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While the chicken cooks, I whisk together the coconut milk, lime juice and zest, honey, garlic, and a pinch of salt until smooth. I chill the drizzle in the fridge while prepping the rest.
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I assemble the bowls by layering rice with fresh veggies, then slicing the glazed chicken and adding it on top.
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I finish with a generous drizzle of the coconut lime sauce and garnish with green onions or cilantro.
Servings and timing
This recipe serves about 4 and takes around 35 minutes from start to finish. It’s perfect for quick dinners or meal prep.
Variations
Sometimes I swap the chicken for shrimp, tofu, or crispy cauliflower for a vegetarian version. I’ve also used quinoa or noodles instead of rice. If I want more heat, I add a dash of sriracha or crushed red pepper to the sweet chili sauce.
Storage/reheating
I store the components separately in airtight containers in the fridge for up to 3 days. To reheat, I warm the chicken and rice in the microwave or on the stove, then assemble fresh with the cold veggies and drizzle. I keep the coconut lime sauce chilled and add it just before eating.
FAQs
Can I use rotisserie chicken?
Yes, I toss it in the sweet chili glaze in a pan until heated through. It’s a great shortcut when I don’t want to cook raw chicken.
Is the coconut lime drizzle sweet or tangy?
It’s both! The coconut milk gives it creaminess, the lime adds tang, and the honey balances everything with a touch of sweetness.
Can I make this bowl ahead of time?
Yes, I prep everything ahead and store the ingredients separately. I assemble the bowl fresh when I’m ready to eat to keep the veggies crisp.
What’s the best sweet chili sauce to use?
I use Thai-style sweet chili sauce from the store, but homemade versions work too. I look for one that’s balanced between sweet and spicy.
Can I make the sauce thicker?
Yes, I simmer the coconut lime drizzle for a few minutes on the stove if I want it thicker. Just be sure to cool it before drizzling over the bowl.
Conclusion
This Irresistible Sweet Chili Chicken Bowl with Creamy Coconut Lime Drizzle is one of my favorite meals when I want something bold, colorful, and satisfying. I love how easy it is to throw together and how every bite has the perfect mix of heat, crunch, and creaminess. Whether I’m meal prepping or serving dinner for the family, this bowl always brings big flavor with minimal effort.
