Ingredients
Scale
- 2 boneless chicken breasts
- 1/4 cup sweet chili sauce
- 1 cup shredded coconut
- Juice of 2 limes
- 1 tablespoon lime zest
- 2 tablespoons honey
- 2 cups cooked jasmine rice
- 1 cup sliced bell peppers
- 1 cup shredded carrots
- Fresh cilantro and lime wedges for garnish
Instructions
- Grill chicken breasts until fully cooked and slice into strips.
- In a small bowl, mix sweet chili sauce, lime juice, lime zest, and honey to create the coconut lime drizzle.
- Toast shredded coconut in a dry skillet until golden brown.
- Assemble rice in bowls, top with grilled chicken, sliced peppers, and carrots.
- Drizzle generously with coconut lime sauce and sprinkle toasted coconut over the top.
- Garnish with fresh cilantro and additional lime wedges before serving.
Notes
- Adjust the spice level by adding more or less sweet chili sauce.
- You can substitute chicken with tofu or shrimp for variety.
- For gluten-free, ensure the chili sauce is gluten-free.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Grilling, Bowls
- Cuisine: Tropical, Asian-inspired
- Diet: Gluten-Free, High-Protein
Nutrition
- Serving Size: 1 bowl
- Calories: 450 Kcal
- Sugar: 12g
- Sodium: 620mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 90mg