Sweet Chili Chicken Bowl w/Coconut Drizzle
A deliciously balanced bowl combining crispy plant-based chicken, fluffy rice, roasted vegetables, and a creamy coconut lime drizzle — perfect for a flavorful and easy dinner.
Equipment
- 1 Baking sheet for roasting vegetables
- 1 Saucepan for coconut drizzle
- 1 Mixing bowl for coating chicken
Ingredients
Main Ingredients
- 2 cups Cooked rice white or brown
- 1 cup Red bell pepper sliced
- 1 cup Zucchini chopped
- 1 cup Carrots thinly sliced
- 1 tablespoon Olive oil for roasting veggies
- 10 oz Plant-based chicken battered or breaded
- ¼ cup Sweet chili sauce
- ½ cup Coconut milk full fat
- 1 tablespoon Lime juice freshly squeezed
- 1 teaspoon Maple syrup
- ½ teaspoon Garlic powder
- Salt to taste Salt
- Pepper to taste Black pepper
- 2 tablespoons Chopped green onions for garnish
- 1 tablespoon Toasted sesame seeds optional garnish
Instructions
Instructions
- Preheat oven to 400°F. Toss bell pepper, zucchini, and carrots with olive oil, salt, and pepper. Roast for 20 minutes until tender.
- While vegetables roast, cook plant-based chicken according to package instructions until crispy.
- In a small saucepan, whisk together coconut milk, lime juice, maple syrup, garlic powder, and a pinch of salt. Simmer for 2-3 minutes until slightly thickened. Set aside.
- Heat sweet chili sauce in a separate pan and toss cooked plant-based chicken until coated.
- Assemble bowls by adding rice as the base, then arrange roasted vegetables and sweet chili chicken on top.
- Drizzle with coconut lime sauce and garnish with green onions and sesame seeds. Serve warm.
Notes
Customize with your favorite stir-fry vegetables or serve over noodles for a fun twist.
