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Chicken Quinoa Bowls with Coconut Lime Drizzle Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://jedentaglecker.com/chicken-quinoa-bowls-with-coconut-lime-drizzle-recipe/