Description
This Chili Chicken Bowl with Coconut Lime Drizzle is a vibrant, healthy, and flavor-packed dinner recipe featuring spicy chili-seasoned chicken, fresh vegetables, and a creamy coconut lime sauce. Perfect for meal prep or weeknight dinners, it’s a gluten-free, dairy-free bowl of bold flavor.
Ingredients
400g chicken thighs
1 tablespoon chili powder
1 teaspoon garlic powder
1 tablespoon olive oil
1 teaspoon salt
2 cups cooked jasmine rice
1 cup shredded red cabbage
1 cup shredded carrots
1/4 cup chopped fresh cilantro
1 lime, juiced
1/2 cup canned coconut milk (full-fat)
1 teaspoon maple syrup
1 teaspoon grated fresh ginger
1 teaspoon sriracha (optional)
Instructions
1. Toss chicken thighs with olive oil, chili powder, garlic powder, and salt. Let marinate for 10–15 minutes.
2. Sear chicken thighs in a hot skillet until golden and fully cooked. Let rest and slice.
3. Whisk coconut milk, lime juice, maple syrup, ginger, and optional sriracha to make the drizzle.
4. Assemble bowls with rice, vegetables, sliced chicken, and drizzle. Garnish with cilantro and lime.
Notes
Let the chicken rest before slicing to retain juiciness.
For extra spice, double the chili powder or drizzle with extra sriracha.
Use pre-shredded veggies and pre-cooked rice for quicker assembly.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 5g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg