Description
A flavorful Chili Chicken Bowl featuring juicy marinated chicken thighs seared to perfection, served over fragrant jasmine rice with fresh vegetables, topped with a bright and creamy coconut lime drizzle. This dish combines smoky spices, tangy citrus, and creamy coconut for a delicious and satisfying meal.
Ingredients
Scale
Chicken Marinade and Main Ingredients
- 1 lb Boneless Skinless Chicken Thighs (Substitute with chicken breast for a leaner option)
- 2 tbsp Chili Powder (Adjust according to preferred spice level)
- 2 tbsp Smoked Paprika (Regular paprika can be used if needed)
- 3 cloves Garlic (minced) (Fresh is best for a robust taste)
- 1 tbsp Fresh Ginger (grated) (Ground ginger can work in a pinch)
- 1 tbsp Soy Sauce (Tamari is a gluten-free alternative)
- 1 tbsp Honey (Maple syrup is a vegan substitute)
- 2 tbsp Olive Oil (Neutral oil like avocado works as well)
Grains and Vegetables
- 2 cups Cooked Jasmine Rice (Any preferred grain like quinoa can be used)
- 1 cup Red Bell Pepper (sliced) (Other colorful peppers or veggies can be swapped)
- 1 cup Cucumber (sliced) (Radishes or carrots are good alternatives)
Coconut Lime Drizzle
- 1 cup Coconut Milk (Lite coconut milk is an option for lower calories)
- 2 tbsp Lime Juice & Zest (Imparts bright and tangy flavors)
- Pinch of Salt
- 1/4 cup Chopped Fresh Cilantro (Omit if not a fan)
Instructions
- Marinate the Chicken: In a large mixing bowl, combine chili powder, smoked paprika, minced garlic, grated fresh ginger, soy sauce, honey, and olive oil. Stir until smooth to create the marinade. Add chicken thighs, ensuring they are fully coated. Cover the bowl and refrigerate to marinate for at least 30 minutes, preferably overnight for deeper flavor.
- Sear the Chicken: Heat a large skillet over medium-high heat and add a splash of olive oil. Once hot, place the marinated chicken thighs in the skillet. Cook for about 6-7 minutes on each side, or until the chicken is golden brown and reaches an internal temperature of 165°F. Remove the chicken from the skillet and set aside to rest.
- Prepare the Coconut Lime Drizzle: In a small bowl, whisk together the coconut milk, fresh lime juice, lime zest, and a pinch of salt until the mixture is smooth and creamy. Chill this sauce in the refrigerator to enhance the flavors and ensure it is served cold.
- Assemble the Bowls: Place a generous scoop of warm cooked jasmine rice in each serving bowl. Arrange sliced red bell pepper and cucumber on top of the rice for a fresh crunch and colorful presentation.
- Add the Chicken and Drizzle Sauce: Slice the rested seared chicken thighs into strips and place them over the rice and veggies. Drizzle the chilled coconut lime sauce evenly over the chicken to add a tangy and creamy finish.
- Garnish and Serve: Sprinkle chopped fresh cilantro over the assembled bowls for a bright, herbal note. Serve immediately to enjoy the dish at its best.
Notes
- You can substitute chicken breast for thighs for a leaner version, but adjust cooking time to avoid dryness.
- Adjust chili powder quantity according to your preferred spice level.
- Tamari can be used instead of soy sauce to make this recipe gluten-free.
- Use lite coconut milk to reduce calories without sacrificing flavor in the drizzle.
- Maple syrup or agave can replace honey to make the recipe vegan-friendly.
- Cook jasmine rice ahead of time or swap it with quinoa or brown rice for different textures.
- If cilantro isn’t preferred, fresh parsley or basil can be used as garnish.
