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This Sweet Chili Chicken Bowl with Coconut Lime Drizzle is a healthy, flavor-packed dinner that tastes like takeout—only better.

Scale

1 1/2 lbs boneless, skinless chicken thighs (or chicken breasts)
1 tablespoon olive oil
1 garlic clove, minced
1/2 cup sweet chili sauce (use gluten-free if needed)
Juice and zest of 1 lime
1/2 cup full-fat coconut milk
3 cups cooked jasmine rice
Salt and black pepper, to taste
Fresh cilantro, chopped (for garnish)
Optional bowl add-ins: shredded carrots, cucumber slices, red cabbage, bell pepper, snap peas

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In a small bowl, whisk together coconut milk, lime juice, and lime zest until smooth. Set aside (or refrigerate if making ahead).
Heat olive oil in a large skillet over medium heat. Season chicken with salt and pepper. Cook 5–7 minutes per side (depending on thickness) until cooked through and golden. Add minced garlic and cook 30 seconds until fragrant.
Pour sweet chili sauce over the chicken and turn to coat. Simmer 2–3 minutes, stirring, until the sauce thickens slightly and becomes sticky. Remove from heat and rest 3 minutes, then slice.
Cook jasmine rice per package directions if not already cooked. Fluff with a fork.
Divide rice among 4 bowls. Top with sliced sweet chili chicken and your favorite crunchy veggies.
Drizzle with coconut-lime sauce and garnish with chopped cilantro. Add sesame seeds or extra lime wedges if you like.