These Sweet Chili Chicken Rice Bowls are packed with vegetables including carrots, bell peppers, and green beans. The sweet chili sauce and pineapple chunks make for a spicy and sweet flavor in every bite.
PER SERVING – MAKES 5
472 CALS
PREP TIME
10 MINUTES
COOK TIME
30 MINUTES
CARBS
PROTEIN
FAT
53g
42g
10g
STANDARD
WEIGHT LOSS
WEIGHT GAIN
STANDARD
Sweet Chili Chicken Rice Bowls
4.83 from 17 votes
Course: Main Dish
Cuisine: American, meal prep
Keyword: chicken, gluten free, meal prep, under 500 calories
Prep Time: 10 minutesminutes
Cook Time: 30 minutesminutes
Total Time: 40 minutesminutes
Servings: 5
Calories: 472kcal
These Sweet Chili Chicken Rice Bowls are packed with vegetables including carrots, bell peppers, and green beans. The sweet chili sauce and pineapple chunks make for a spicy and sweet flavor in every bite.
1tbsp(15g)sambal oelekany hot sauce will do, sambal is best
2tbsp(30g)ketchup
1tsp(5g)cornstarch
salt to taste
For the Bowls
2lbs(908g)boneless skinless chicken breast
1medium(150g)red pepper
1medium(150g)yellow pepper
12oz(340g)green beansfresh
1cup(250g)pineappleI used canned chunks, frozen or fresh are great as well
1cup(100g)carrotsshredded. I buy these pre-shredded.
1tbsp(15g)garlicminced
2tbspolive oil
salt and pepper to taste
Instructions
For the Rice
Cook enough rice to yield 3 cups of cooked rice. 1 cup of dry rice will make around 2-3 cups of cooked rice depending on which type you use.
For the Chicken
Preheat your oven to 400°F.
Pound or cut the chicken breast so it is even in thickness throughout. Drizzle lightly with olive oil and season with salt and pepper.
Roast for 20-25 minutes. Don't cook the chicken past 165°F. If your chicken is on the thicker side it may take a bit longer.
For the Vegetables
Wash and cut your peppers and green beans. Cut the peppers into a large dice and the green beans into ½" pieces.
You may want to steam your green beans in the microwave for a bit so they can cook through and not be so crisp.
In a large skillet, heat a bit of oil over medium high heat. Add in the carrots and green beans. Cook for 2-3 minutes.
Add in the garlic and stir. Make some room in the pan for the peppers and add a bit more oil. Add in the peppers to the center of the pan and cook until they have begun to soften, around 3-4 minutes.
Place all of the vegetables into a large bowl.
For the Sauce
Add the ketchup, water, vinegar, sugar, and sambal into a small sauce pot and bring to a boil over medium high heat. Stir to dissolve the sugar.
Mix the cornstarch with 1 tsp of water to create a slurry.
Once the sauce has reached a light boil, reduce to a simmer and stir in the cornstarch mixing constantly.
Season with salt to taste.
For the Bowls
Cut the chicken into a small dice. When I use chicken breasts I like it to be on the smaller side for reheating in the microwave.
Pour the sauce over the chicken and coat it evenly.
Add the chicken, rice, and pineapple to the bowl with the vegetables. Mix thoroughly and taste. Season with salt and pepper to your liking.
Plating
This recipe makes 5 servings. Divide your mixture evenly between 5 containers.
Keyword: chicken, gluten free, meal prep, under 500 calories
Prep Time: 10 minutesminutes
Cook Time: 30 minutesminutes
Total Time: 40 minutesminutes
Servings: 5
Calories: 389kcal
These Sweet Chili Chicken Rice Bowls are packed with vegetables including carrots, bell peppers, and green beans. The sweet chili sauce and pineapple chunks make for a spicy and sweet flavor in every bite.
1tbsp(15g)sambal oelekany hot sauce will do, sambal is best
2tbsp(30g)ketchup
1tsp(5g)cornstarch
salt to taste
For the Bowls
1½lbs(681g)boneless skinless chicken breast
1medium(150g)red pepper
1medium(150g)yellow pepper
12oz(340g)green beansfresh
1cup(250g)pineappleI used canned chunks, frozen or fresh are great as well
1cup(100g)carrotsshredded. I buy these pre-shredded.
1tbsp(15g)garlicminced
2tbsp (30ml)olive oil
salt and pepper to taste
Instructions
For the Rice
Cook enough rice to yield 3 cups of cooked rice. 1 cup of dry rice will make around 2-3 cups of cooked rice depending on which type you use.
For the Chicken
Preheat your oven to 400°F.
Pound or cut the chicken breast so it is even in thickness throughout. Drizzle lightly with olive oil and season with salt and pepper.
Roast for 20-25 minutes. Don't cook the chicken past 165°F. If your chicken is on the thicker side it may take a bit longer.
For the Vegetables
Wash and cut your peppers and green beans. Cut the peppers into a large dice and the green beans into ½" pieces.
You may want to steam your green beans in the microwave for a bit so they can cook through and not be so crisp.
In a large skillet, heat a bit of oil over medium high heat. Add in the carrots and green beans. Cook for 2-3 minutes.
Add in the garlic and stir. Make some room in the pan for the peppers and add a bit more oil. Add in the peppers to the center of the pan and cook until they have begun to soften, around 3-4 minutes.
Place all of the vegetables into a large bowl.
For the Sauce
Add the ketchup, water, vinegar, sugar, and sambal into a small sauce pot and bring to a boil over medium high heat. Stir to dissolve the sugar.
Mix the cornstarch with 1 tsp of water to create a slurry.
Once the sauce has reached a light boil, reduce to a simmer and stir in the cornstarch mixing constantly.
Season with salt to taste.
For the Bowls
Cut the chicken into a small dice. When I use chicken breasts I like it to be on the smaller side for reheating in the microwave.
Pour the sauce over the chicken and coat it evenly.
Add the chicken, rice, and pineapple to the bowl with the vegetables. Mix thoroughly and taste. Season with salt and pepper to your liking.
Plating
This recipe makes 5 servings. Divide your mixture evenly between 5 containers.
These Sweet Chili Chicken Rice Bowls are packed with vegetables including carrots, bell peppers, and green beans. The sweet chili sauce and pineapple chunks make for a spicy and sweet flavor in every bite.
1⅓tbsp(18g)sambal oelekany hot sauce will do, sambal is best
2⅓tbsp(38g)ketchup
1⅓tsp(7g)cornstarch
salt to taste
For the Bowls
2½lbs(1135g)boneless skinless chicken thighs
1medium(150g)red pepper
1medium(150g)yellow pepper
12oz(340g)green beansfresh
1½cup(375g)pineappleI used canned chunks, frozen or fresh are great as well
1cup(100g)carrotsshredded. I buy these pre-shredded.
1tbsp(15g)garlicminced
salt and pepper to taste
3tbsp(45ml)olive oil
Instructions
For the Rice
Cook enough rice to yield 5 cups of cooked rice. 1 cup of dry rice will make around 2-3 cups of cooked rice depending on which type you use.
For the Chicken
Preheat your oven to 400°F.
Drizzle the chicken lightly with olive oil and season with salt and pepper.
Roast for 20-25 minutes. Don't cook the chicken past 165°F. If your chicken is on the thicker side it may take a bit longer.
For the Vegetables
Wash and cut your peppers and green beans. Cut the peppers into a large dice and the green beans into ½" pieces.
You may want to steam your green beans in the microwave for a bit so they can cook through and not be so crisp.
In a large skillet, heat a bit of oil over medium high heat. Add in the carrots and green beans. Cook for 2-3 minutes.
Add in the garlic and stir. Make some room in the pan for the peppers and add a bit more oil. Add in the peppers to the center of the pan and cook until they have begun to soften, around 3-4 minutes.
Place all of the vegetables into a large bowl.
For the Sauce
Add the ketchup, water, vinegar, sugar, and sambal into a small sauce pot and bring to a boil over medium high heat. Stir to dissolve the sugar.
Mix the cornstarch with 1 tsp of water to create a slurry.
Once the sauce has reached a light boil, reduce to a simmer and stir in the cornstarch mixing constantly.
Season with salt to taste.
For the Bowls
Cut the chicken into a small dice.
Pour the sauce over the chicken and coat it evenly.
Add the chicken, rice, and pineapple to the bowl with the vegetables. Mix thoroughly and taste. Season with salt and pepper to your liking. Drizzle in 1 tbsp of olive oil.
Plating
This recipe makes 5 servings. Divide your mixture evenly between 5 containers.
The information in the following tables are estimates for the total nutrition of the recipe, as written. If you follow the recipe listed above, as written, you can use these tables to determine the nutrition information if you wanted to split the recipe, as written, into more or less servings. If you update the number of servings in the “Servings” field of the recipe above, the information in these tables are no longer accurate as you have updated the ingredients.
