Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 0.25 cup sweet chili sauce
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 teaspoon grated ginger
- 1 clove garlic, minced
- 0.5 teaspoon black pepper
- 0.25 cup coconut milk
- 2 tablespoons lime juice
- 1 tablespoon honey
- 0.25 teaspoon salt
- 1 cup cooked quinoa
- 1 cup shredded carrots
- 1 cup shredded red cabbage
- 1 cup chopped cucumber
- 0.5 cup chopped cilantro
- 0.5 cup chopped peanuts (optional)
- Lime wedges (for serving)
Instructions
- In a medium bowl, whisk together olive oil, sweet chili sauce, soy sauce, honey, grated ginger, minced garlic, and black pepper. Add cubed chicken and marinate for at least 15 minutes.
- Heat a skillet over medium-high heat. Cook the marinated chicken until fully cooked and slightly browned (about 8–10 minutes).
- Meanwhile, whisk together coconut milk, lime juice, honey, and salt for the drizzle.
- Assemble bowls by placing cooked quinoa at the base and topping with shredded vegetables and cooked chicken.
- Drizzle generously with coconut lime sauce before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 553
- Sugar: 12g
- Sodium: 690mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 6g
- Protein: 39g
- Cholesterol: 90mg