Ingredients
Scale
- 2 chicken breasts
- 1/4 cup sweet chili sauce
- 2 cups jasmine rice
- 1 cup mixed vegetables (carrots, bell peppers, broccoli)
- 1/4 cup cilantro, chopped
- 1/4 cup scallions, sliced
- 1/2 cup lime yogurt
- Peanuts (optional)
- Avocado (optional)
- Spinach (optional)
- Salt and pepper to taste
Instructions
- Cook jasmine rice according to package instructions.
- In a skillet, cook the chicken breasts over medium heat until fully cooked, about 6-7 minutes per side. Season with salt and pepper.
- Pour the sweet chili sauce over the chicken, stirring to coat. Cook for an additional 2-3 minutes.
- In another pan, steam the mixed vegetables until tender.
- Assemble the bowl: Start with a base of jasmine rice, then add sliced chicken, steamed vegetables, and top with cilantro, scallions, and a dollop of lime yogurt.
- If desired, add peanuts, avocado, or spinach.
- Serve warm and enjoy!
Notes
Feel free to customize with different proteins or vegetables. Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: Asian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 8g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg