Ingredients
Scale
- 2 chicken breasts, sliced
- 1/4 cup sweet chili sauce
- 1 cup shredded coconut
- 1 lime, juiced and zested
- 2 tablespoons olive oil
- Fresh cilantro for garnish
- Salt and pepper to taste
Instructions
- Marinate chicken slices in half of the sweet chili sauce for 15 minutes.
- Heat olive oil in a skillet over medium heat.
- Cook chicken until browned and cooked through, about 7-8 minutes.
- Meanwhile, in a small bowl, mix remaining sweet chili sauce with lime juice and zest to make the drizzle.
- In a separate pan, toast shredded coconut until golden brown.
- Assemble the bowls by placing cooked chicken in a serving dish, sprinkling toasted coconut, and drizzling with the coconut lime sauce.
- Garnish with fresh cilantro and lime wedges. Serve immediately.
Notes
- Adjust the spice level by adding more or less sweet chili sauce.
- Can be served over rice or greens for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop, quick assembly
- Cuisine: Asian-inspired tropical
- Diet: Gluten-Free, Dairy-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 12g
- Sodium: 620mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 75mg