Chicken Quinoa Bowls with Coconut Lime Drizzle
A vibrant and nutritious meal featuring juicy chicken, fluffy quinoa, and a heavenly coconut-lime drizzle.
Ingredients
For the Chicken Marinade
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 tablespoons olive oil
- 0.25 cup sweet chili sauce
- 2 tablespoons soy sauce
- 1 tablespoon honey double honey love!
- 1 teaspoon grated ginger
- 1 clove garlic, minced
- 0.5 teaspoon black pepper
For the Coconut Lime Drizzle
- 0.25 cup coconut milk (full-fat recommended)
- 2 tablespoons lime juice
- 1 tablespoon honey needed for drizzle
- 0.25 teaspoon salt
Assembly Ingredients
- 1 cup cooked quinoa or rice
- 1 cup shredded carrots
- 1 cup shredded red cabbage
- 1 cup chopped cucumber
- 0.5 cup chopped cilantro
- 0.5 cup chopped peanuts (optional) adds extra flavor!
- Lime wedges (for serving)
Instructions
Preparation
- In a medium bowl, whisk together olive oil, sweet chili sauce, soy sauce, honey, ginger, garlic, and black pepper. Add the chicken cubes and toss to coat evenly. Marinate for at least 15 minutes.
Cooking
- Heat a large skillet or wok over medium-high heat. Add the marinated chicken and cook, stirring occasionally, until cooked through and slightly browned, about 8-10 minutes.
- While chicken is cooking, whisk together coconut milk, lime juice, honey, and salt in a small bowl until smooth and creamy. Set aside.
Assembly
- Divide cooked quinoa or rice evenly among four bowls.
- Top each bowl with shredded carrots, red cabbage, cucumber, and cilantro.
- Spoon the cooked chicken on top and drizzle each bowl generously with the coconut lime sauce. Sprinkle with chopped peanuts if desired.
- Serve immediately with lime wedges.
Notes
For best flavor, marinate the chicken at least 15 minutes in advance. You can also prep the chicken marinade a day ahead. Leftovers can be kept in an airtight container for up to three days.