Description
Make this delicious Chili Chicken Bowl topped with a creamy coconut lime drizzle for a flavorful and satisfying meal.
Ingredients
Scale
- 1 lb chicken breast, diced
- 1 cup jasmine rice
- 1 can coconut milk
- 2 limes, zested and juiced
- 1 tbsp soy sauce
- 1 tsp ginger, grated
- 2 cloves garlic, minced
- 1/2 tsp chili powder
- 1 tbsp olive oil
- 1/4 cup fresh cilantro, chopped
Instructions
- Cook the jasmine rice according to package instructions.
- In a large skillet, heat olive oil over medium heat. Add the diced chicken and cook until golden and cooked through, about 5-7 minutes.
- Add garlic and ginger to the skillet and sauté for 1 minute.
- Stir in the coconut milk, lime juice, soy sauce, chili powder, and lime zest. Simmer for 5 minutes.
- Serve the chicken over rice, drizzling the creamy sauce on top. Garnish with cilantro.
Notes
- For added spice, include chopped jalapeños.
- This dish can be made ahead of time and reheats well.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg
Keywords: Chili Chicken Bowl, Coconut Lime, Recipe