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5 from 4 votes

Sweet Chili Chicken Rice Bowls

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.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Dish
Cuisine: American, meal prep
Keyword: chicken, gluten free, meal prep, under 500 calories
Servings: 5
Calories: 472kcal


For the Rice

  • 3 cups cooked rice

For the Sweet Chili Sauce

  • 3 tbsp sugar
  • ¼ cup water
  • 1 tbsp rice vinegar regular vinegar is fine
  • 1 tbsp sambal oelek any hot sauce will do, sambal is best
  • 2 tbsp ketchup
  • 1 tsp cornstarch
  • salt to taste

For the Bowls

  • 2 lbs boneless skinless chicken breast
  • 1 medium red pepper
  • 1 medium yellow pepper
  • 12 oz green beans fresh
  • 1 cup pineapple I used canned chunks, frozen or fresh are great as well
  • 1 cup carrots shredded. I buy these pre-shredded.
  • 1 tbsp garlic minced
  • 2 tbsp olive oil
  • salt and pepper to taste


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.


  • This recipe makes 5 servings. Divide your mixture evenly between 5 containers.


Calories: 472kcal | Carbohydrates: 53g | Protein: 42g | Fat: 10g