Chicken Quinoa Bowls with Coconut Lime Drizzle Recipe

Introduction

These Chicken Quinoa Bowls with Coconut Lime Drizzle offer a vibrant and flavorful meal that’s both nutritious and satisfying. Packed with tender marinated chicken, fresh vegetables, and a zesty coconut lime sauce, it’s perfect for a quick lunch or dinner.

Ingredients

• 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
• 1 teaspoon grated ginger
• 1 clove garlic, minced
• 0.5 teaspoon black pepper
• 0.25 cup coconut milk (full-fat recommended)
• 2 tablespoons lime juice
• 1 tablespoon honey
• 0.25 teaspoon salt
• 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)
• Lime wedges (for serving)

Instructions

1. Step 1: In a medium bowl, whisk together olive oil, sweet chili sauce, soy sauce, honey, grated ginger, minced garlic, and black pepper. Add the chicken cubes and toss to coat evenly. Marinate for at least 15 minutes.
2. Step 2: 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.
3. Step 3: While the chicken cooks, whisk together coconut milk, lime juice, honey, and salt in a small bowl until smooth and creamy. Set aside.
4. Step 4: Divide the cooked quinoa or rice evenly among four bowls. Top each with shredded carrots, red cabbage, cucumber, and cilantro.
5. Step 5: Spoon the cooked chicken over the vegetables in each bowl.
6. Step 6: Drizzle each bowl generously with the coconut lime sauce. Sprinkle with chopped peanuts if using and serve immediately with lime wedges.

Tips & Variations

• For extra flavor, marinate the chicken for up to 2 hours in the refrigerator.
• Swap quinoa with brown rice or cauliflower rice for different textures.
• Add avocado slices or sliced green onions for added creaminess and freshness.
• Leave out peanuts or replace with toasted cashews to suit dietary preferences.

Storage

Store any leftover chicken, quinoa, and vegetables in separate airtight containers in the refrigerator for up to 3 days. Keep the coconut lime sauce refrigerated separately. Reheat the chicken and quinoa in the microwave or on the stove until warm before assembling bowls again. Add fresh vegetables and sauce after reheating for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

Yes, but make sure to fully thaw the chicken before marinating and cooking to ensure even cooking and proper texture.

Is there a substitute for coconut milk in the drizzle?

You can use Greek yogurt or a mild cream alternative if you prefer, but coconut milk adds a unique creaminess and subtle sweetness that complements the lime beautifully.

Chicken Quinoa Bowls with Coconut Lime Drizzle Recipe

Print Recipe

★★★★★

4.8 from 72 reviews

These Chicken Quinoa Bowls with Coconut Lime Drizzle offer a vibrant and healthy meal combining juicy marinated chicken, fresh vegetables, and a creamy coconut lime sauce. Perfect for quick dinners, this dish balances sweet, tangy, and savory flavors with a delightful crunch from peanuts, all served over nutritious quinoa or rice.

• Author: Tim
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Frying
• Cuisine: Fusion

Ingredients

Scale 1x2x3x

Chicken and 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
• 1 teaspoon grated ginger
• 1 clove garlic, minced
• 0.5 teaspoon black pepper

Coconut Lime Drizzle

• 0.25 cup coconut milk (full-fat recommended)
• 2 tablespoons lime juice
• 1 tablespoon honey
• 0.25 teaspoon salt

Salad and Garnish

• 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)
• Lime wedges (for serving)

Instructions

1. Marinate the Chicken: In a medium bowl, whisk together olive oil, sweet chili sauce, soy sauce, honey, grated ginger, minced garlic, and black pepper. Add the chicken cubes and toss to coat evenly. Let the chicken marinate for at least 15 minutes to absorb the flavors.
2. Cook the Chicken: Heat a large skillet or wok over medium-high heat. Add the marinated chicken and cook, stirring occasionally, until the chicken is cooked through and slightly browned, about 8-10 minutes.
3. Prepare the Coconut Lime Drizzle: While the chicken is cooking, whisk together the coconut milk, lime juice, honey, and salt in a small bowl until smooth and creamy. Set aside to let the flavors meld.
4. Assemble the Bowls: Divide the cooked quinoa or rice evenly among four bowls. Top each with shredded carrots, shredded red cabbage, chopped cucumber, and chopped cilantro.
5. Add the Chicken: Spoon the cooked chicken evenly over the vegetables in each bowl.
6. Finish and Serve: Drizzle each bowl generously with the coconut lime sauce. Sprinkle chopped peanuts on top if desired, and serve immediately with lime wedges on the side for added zest.

Notes

• For a gluten-free version, use tamari or a gluten-free soy sauce alternative.
• To add more protein, serve with extra quinoa or rice or add a fried egg on top.
• The peanuts add a nice crunch, but you can omit them to keep the dish nut-free.
• If you prefer a spicier kick, add some sliced fresh chili or a dash of chili flakes to the marinade.
• Marinating the chicken longer (up to 2 hours) will enhance the flavor even more.

Keywords: Chicken quinoa bowls, coconut lime sauce, healthy chicken recipe, quick dinner, Asian-inspired chicken bowl, sweet chili chicken, nutritious bowls