Sizzling Chili Chicken Bowl with Zesty Coconut Lime Drizzle
Author:antaki
Total Time:45 minutes
Yield:4 servings 1x
Description
Delight in a Chili Chicken Bowl topped with a creamy Coconut Lime drizzle Perfect blend of spices and flavors for a satisfying meal 154 chars
Ingredients
Scale
2 large chicken breasts (about 1 pound total), boneless and skinless
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon smoked paprika
2 tablespoons olive oil (plus more for grill or pan)
Salt and pepper, to taste
1 cup jasmine rice (or your favorite grain)
1 ½ cups chicken or vegetable broth (for cooking rice)
1 ripe avocado, sliced
1 cup cherry tomatoes, halved
Handful of fresh cilantro, chopped (for garnish)
1 can (13.5 oz) coconut milk
Juice of 1 lime
1 tablespoon honey or maple syrup (optional)
1 jalapeño, thinly sliced (optional, for an extra kick)
Instructions
Marinate the Chicken: In a bowl, combine chili powder, cumin, smoked paprika, olive oil, salt, and pepper. Add the chicken breasts and coat them well, allowing them to soak up those flavors.
Cook the Rice: Rinse the jasmine rice in cold water until the water runs clear. In a saucepan, combine the rinsed rice and chicken broth, bring to a boil, reduce to low, cover, and simmer for about 15 minutes.
Grill or Pan-Cook the Chicken: Preheat your grill or a skillet over medium-high heat. Add a drizzle of olive oil to the pan if using. Grill the chicken for about 6-7 minutes per side until fully cooked.
Prepare the Coconut Lime Drizzle: In a bowl, whisk together the coconut milk, lime juice, and honey or maple syrup. Taste and adjust as needed.
Assemble the Bowls: Start with rice or greens, add sliced chicken, avocado, and cherry tomatoes. Drizzle with coconut lime sauce.
Garnish: Top with fresh cilantro and jalapeño if desired.
Notes
A comforting Chili Chicken Bowl featuring juicy chicken marinated in chili spices, served with a vibrant coconut lime drizzle over fluffy rice or mixed greens.
