Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1/4 cup sweet chili sauce
- 1 cup jasmine rice
- 1/2 cup coconut milk
- Juice of 1 lime
- 2 tablespoons chopped cilantro
- 1 red chili, sliced
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Cook jasmine rice in coconut milk with a pinch of salt according to package instructions.
- Season chicken breasts with salt and pepper, then sauté in olive oil over medium heat until cooked through.
- Glaze the chicken with sweet chili sauce in the last few minutes of cooking.
- Prepare the coconut lime drizzle by combining lime juice and a little extra coconut milk.
- Slice the cooked chicken and serve over rice, drizzling with the coconut lime sauce.
- Garnish with chopped cilantro and red chili slices.
Notes
- You can substitute chicken with tofu for a vegetarian option.
- Add vegetables like bell peppers or snap peas for extra texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Asian Fusion
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 450 Kcal
- Sugar: 12g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg