Sweet Chili Chicken Meal Prep Bowl with Coconut Lime Drizzle (Print Version)
Enjoy a vibrant Sweet Chili Chicken Meal Prep Bowl. Tender chicken, fresh veggies, and a zesty coconut lime drizzle make healthy eating easy and delicious.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 35 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Southeast Asian
Dietary: Dairy-Free
# Ingredients:
→ The Hearty Foundation
01 -
1 1/2 lbs boneless, skinless chicken breasts
02 -
1 1/2 cups jasmine rice (dry)
03 -
3 cups water
04 -
1/2 tsp salt
→ Garden Fresh Crunch
05 -
1 red bell pepper, thinly sliced
06 -
1 cup snap peas
07 -
1 large carrot, julienned
08 -
1 tbsp olive oil
→ Sweet Chili Glaze & Tropical Drizzle
09 -
1/2 cup sweet chili sauce
10 -
1 tbsp soy sauce
11 -
1/2 cup light coconut milk
12 -
2 tbsp fresh lime juice
13 -
1 tbsp honey
14 -
1 tsp grated fresh ginger
→ Aromatic Accents & Crunchy Crown
15 -
1/4 cup fresh cilantro, chopped (for garnish)
16 -
2 tbsp roasted peanuts, chopped
17 -
1 tbsp sesame seeds
18 -
Salt and black pepper to taste
# Instructions:
01 -
Combine 1 1/2 cups jasmine rice, 3 cups water, and 1/2 tsp salt in a medium pot. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. This forms the hearty base for your Sweet Chili Chicken Bowl with Coconut Lime Drizzle | Meal Prep.
02 -
Slice 1 1/2 lbs boneless, skinless chicken breasts into 1/2-inch strips. Thinly slice 1 red bell pepper, julienne 1 large carrot, and prepare 1 cup snap peas. This efficient prep ensures a quick assembly for your Sweet Chili Chicken Bowl with Coconut Lime Drizzle | Meal Prep.
03 -
Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add chicken strips, season with salt and black pepper to taste, and cook for 5-7 minutes until browned and cooked through. Remove chicken from the skillet and set aside.
04 -
In the same skillet, add the sliced 1 red bell pepper, julienned 1 large carrot, and 1 cup snap peas. Sauté for 3-5 minutes until tender-crisp. Remove vegetables from the skillet and set aside.
05 -
Return the cooked chicken to the skillet. Add 1/2 cup sweet chili sauce and 1 tbsp soy sauce. Toss to coat the chicken evenly, cooking for 1-2 minutes until the sauce slightly thickens and glazes the chicken.
06 -
In a small bowl, whisk together 1/2 cup light coconut milk, 2 tbsp fresh lime juice, 1 tbsp honey, and 1 tsp grated fresh ginger until well combined. This vibrant drizzle adds a refreshing tropical finish to your Sweet Chili Chicken Bowl with Coconut Lime Drizzle | Meal Prep.
07 -
Divide the cooked jasmine rice among 4 meal prep containers. Top with the glazed sweet chili chicken and sautéed vegetables. Drizzle generously with the Coconut Lime Drizzle. Garnish each bowl with 1/4 cup fresh cilantro, 2 tbsp roasted peanuts, and 1 tbsp sesame seeds.
# Notes:
01 -
Store assembled Sweet Chili Chicken Bowl with Coconut Lime Drizzle | Meal Prep in airtight containers in the refrigerator for up to 4 days. Reheat gently in the microwave.
02 -
Feel free to substitute snap peas, bell pepper, or carrot with other quick-cooking vegetables like broccoli florets, edamame, or zucchini for variety.
03 -
For an extra kick, add a pinch of red pepper flakes to the sweet chili glaze or a dash of sriracha to the coconut lime drizzle.
04 -
Fresh ginger can be peeled easily with the back of a spoon before grating, ensuring maximum flavor for your drizzle.
# Tools You'll Need:
01 -
Large skillet
02 -
Saucepan with lid
03 -
Cutting board
04 -
Sharp knife
05 -
Measuring cups and spoons
06 -
Grater
07 -
Meal prep containers
# Nutrition Facts (Per Serving):
Calories: 753 kcal
Total Fat: 15 g
Total Carbohydrate: 88 g
Protein: 61 g