Chicken Quinoa Bowls with Coconut Lime Drizzle

This bowl is built for speed and flavor: marinated chicken, crunchy veggies, and a silky coconut lime drizzle come together in under 30 minutes. Prep is minimal and most steps can happen at the same time so you can get dinner on the table fast. Swap quinoa for rice if you need an even quicker cook and use pre-shredded veggies to save more time. If you like easy weeknight bowls, check out this Crispy Buffalo Tofu with Creamy Caesar Salad for another fast meal idea.

Why This Recipe Works

The marinade is the secret: sweet chili sauce, soy, ginger, and garlic give the chicken bold flavor with virtually no fuss. Short marinating time still seasons the cubes well so cooking can start quickly. Cooking the chicken in a hot skillet gives you browned edges for texture while keeping the interior juicy. As the chicken cooks you can whisk the coconut lime drizzle and assemble the bowls to shave off minutes. Using pre-cooked quinoa or leftover rice gets you even closer to that 30-minute mark. If you prefer different proteins, this bowl adapts easily — try swapping with the flavors from a favorite like Texas Roadhouse Chicken Fried Sirloin for inspiration.

Flavor and Texture

This bowl balances sweet, salty, and tangy: sweet chili and honey meet soy and lime for bright contrast. Coconut milk adds a creamy, slightly tropical finish that tames the spice. Crunch from shredded cabbage, carrots, and cucumber keeps each bite fresh and lively. Cilantro brings herbaceous lift while optional peanuts add a savory crunch and nutty depth. The result is satisfying without being heavy, perfect for a quick dinner that still feels special.

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)

Step by Step Instructions

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

Quick Tips and Shortcuts

Use pre-cooked or microwavable quinoa to cut cooking time further. Swap fresh ginger for 1/4 teaspoon ground ginger in a pinch. Marinate the chicken while you chop the veggies to make the most of your time. If you like more heat, add a dash of sriracha or extra sweet chili sauce to the marinade. Toast peanuts quickly in the skillet after removing the chicken for extra crunch without extra dishes.

Storage and Meal Prep

Store components separately for best texture: keep chicken and sauce in one container and grains and veggies in another. Refrigerate for up to three days; reheat chicken and sauce gently to avoid splitting the coconut milk. Assemble bowls fresh to preserve crunch. For meal prep, portion quinoa and chopped vegetables into containers and add chicken on the day you eat.

Short Closing Note

This recipe is designed to be forgiving and fast while delivering vibrant, balanced flavors. It’s a reliable weeknight winner when time is tight but taste matters.

Conclusion

For a similar tropical twist and more plating ideas, check out this Thai Chicken Coconut Quinoa Bowls – Belle Vie for extra inspiration and variations.

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