Description

This Flavorful Chili Chicken Bowl with Coconut Lime Drizzle offers a vibrant and balanced meal packed with juicy, spiced chicken thighs over fluffy jasmine rice, complemented by crisp vegetables and a creamy, tangy coconut lime sauce. Perfect for a quick weeknight dinner, it combines smoky chili and paprika with fresh ginger and garlic for a bold taste profile.

Ingredients

Scale

Chicken Marinade & Cooking

1 lb Chicken Thighs (Juicy protein source)
1 tbsp Chili Powder (Adjust for heat preference)
1 tbsp Smoked Paprika
3 cloves Garlic (minced) (Fresh is best)
1 tbsp Fresh Ginger (grated)
2 tbsp Soy Sauce (Low-sodium if desired)
1 tbsp Honey (Maple syrup as vegan alternative)
1 tbsp Olive Oil (For browning chicken)

Rice

2 cups Jasmine Rice (cooked)

Vegetables

1 medium Red Bell Pepper (Can substitute with other colors)
1 medium Cucumber (sliced) (For crunch)

Coconut Lime Drizzle

1 cup Coconut Milk (For creamy texture)
2 tbsp Lime Juice (Fresh preferred)
1 tbsp Lime Zest
1 clove Additional Garlic (minced)
1 tbsp Cilantro (chopped) (Can omit if desired)

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Instructions

Prepare the Chicken Marinade: In a bowl, combine chili powder, smoked paprika, minced garlic, grated ginger, soy sauce, and honey. Mix well to create a flavorful marinade for the chicken thighs.
Marinate the Chicken: Add the chicken thighs to the marinade, ensuring they are well coated. Cover and refrigerate for at least 20 minutes to let the flavors infuse.
Cook the Jasmine Rice: While the chicken marinates, cook the jasmine rice according to package instructions until fluffy and tender. Set aside and keep warm.
Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Add marinated chicken thighs and cook for about 6-7 minutes on each side or until fully cooked through and nicely browned. Remove from heat and let rest for a few minutes before slicing.
Prepare the Coconut Lime Drizzle: In a small bowl, whisk together the coconut milk, fresh lime juice, lime zest, additional minced garlic, and chopped cilantro. Adjust seasoning as needed. This creamy drizzle will add tangy richness to the bowl.
Prepare the Vegetables: Slice the red bell pepper and cucumber into bite-sized pieces or thin slices to add crunch and freshness to the bowl.
Assemble the Bowl: Divide the cooked jasmine rice evenly into four bowls. Top each with sliced chili chicken, red bell pepper, and cucumber slices. Drizzle generously with the coconut lime sauce.
Serve and Enjoy: Garnish with extra cilantro if desired and serve warm. This bowl makes a satisfying, flavorful meal perfect for lunch or dinner.

Notes

Use boneless, skinless chicken thighs for easier cooking and slicing.
Adjust chili powder quantity depending on your preferred spice level.
Honey can be substituted with maple syrup to make the recipe vegan-friendly.
Low-sodium soy sauce helps control salt intake, especially important for low-salt diets.
If you prefer a thicker sauce, reduce the coconut milk slightly in a saucepan before mixing with lime and cilantro.
For additional heat, add chopped fresh chili or a pinch of cayenne powder to the marinade.