Name: Sweet chili chicken bowls
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 1/3 cup jasmine rice; 1/2 cup water; 3/4 tsp salt; 7 oz boneless skinless chicken breast, cut into 1-inch pieces; 1 red bell pepper, diced; 2 cloves garlic, minced; 1 tbsp avocado oil; 2 tbsp sweet chili sauce; 2 tsp low sodium soy sauce; 1 green onions, thinly sliced

Nutrition

Per serving

654 calories

Protein: 52g; 32% of calories
Carbs: 70g; 43% of calories
Fat: 19g; 26% of calories

Instructions

Prep 15 min · Cook 10 min

In a small saucepan, combine the rice, water, and half the salt. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from heat and let stand covered for 5 minutes.
While the rice cooks, heat the oil in a 12-inch skillet over medium-high heat. Pat the chicken pieces dry and season with the remaining salt. Add the chicken to the skillet in a single layer and cook undisturbed for 3 minutes to develop a golden crust.
Add the bell pepper to the skillet. Stir and cook until the chicken is cooked through and the peppers are tender-crisp, about 3 to 4 minutes. Add the garlic and cook for 30 seconds until fragrant. Done when chicken is opaque throughout, 165°F.
Stir in the sweet chili sauce and soy sauce. Toss to coat the chicken and peppers thoroughly in the glaze. Fluff the rice with a fork and transfer to a bowl. Top with the chicken mixture and garnish with sliced green onions.

Nutrition

Ingredients

Instructions

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