Ingredients
Scale
- 1 lb boneless, skinless chicken breasts or thighs
- 2 tablespoons sweet chili sauce
- 1 cup shredded coconut
- 1 lime, sliced
- 1 cup jasmine rice
- 2 tablespoons coconut milk
- 1 tablespoon honey (optional)
- Fresh cilantro for garnish
Instructions
- Cook jasmine rice according to package instructions and set aside.
- Grill or pan-fry the chicken until cooked through and golden brown, then coat with sweet chili sauce.
- In a small bowl, mix coconut milk, honey, and a squeeze of lime juice to make the coconut lime drizzle.
- Assemble the bowls by placing cooked rice, sliced chicken, shredded coconut, and lime slices.
- Drizzle the coconut lime sauce over the top and garnish with fresh cilantro.
Notes
- Adjust spiciness by adding more or less sweet chili sauce.
- For a crispier chicken, broil for a few minutes after cooking.
- Use shredded fresh coconut for best flavor or toasted coconut for extra crunch.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Grilling and assembling
- Cuisine: Asian-inspired
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 430 Kcal
- Sugar: 8g
- Sodium: 550mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg