Irresistibly Sweet Chili Chicken Bowl to Satisfy Your Cravings

This Sweet Chili Chicken Bowl is a quick and delightful dish, perfect for satisfying cravings with vibrant veggies and tender chicken.

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Prep Time 10

Cook Time 25

Resting Time 5

Total Time 35

Servings: 4 bowls

Course: Dinner

Cuisine: Asian

Calories: 400

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

4 pieces boneless, skinless chicken breasts
to taste salt
to taste pepper

For the Sauce

½ cup sweet chili sauce
2 tablespoons low-sodium soy sauce
1 tablespoon rice vinegar

For the Vegetables

1 cup bell peppers sliced
1 cup snap peas trimmed

For Serving

2 cups cooked rice or quinoa
to taste salt
to taste pepper

Equipment

Baking dish
Skillet
mixing bowl

Method

Step-by-Step Instructions

Preheat your oven to 400°F (200°C) and grab a baking dish. Lightly coat the dish with nonstick spray.
Season both sides of the chicken breasts generously with salt and pepper.
In a mixing bowl, combine the sweet chili sauce, low-sodium soy sauce, and rice vinegar. Whisk until smooth.
Place the chicken in the baking dish and pour half of the sauce over it. Bake for 25 minutes.
While chicken is baking, heat a skillet and sauté sliced bell peppers and snap peas for about five minutes.
Once cooked, let the chicken rest for five minutes, then slice and serve with rice or quinoa, topped with veggies and remaining sauce.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 50gProtein: 30gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 14gVitamin A: 1200IUVitamin C: 50mgCalcium: 40mgIron: 2mg

Notes

Leftovers can be stored in an airtight container for up to three days. Reheat gently to preserve flavor and texture.

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