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Sweet Chili Chicken Rice Bowls - Weight Gain

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
Servings: 5
Calories: 624kcal

Ingredients

For the Rice

  • 5 cups cooked rice

For the Sweet Chili Sauce

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

For the Bowls

  • lbs boneless skinless chicken thighs
  • 1 medium red pepper
  • 1 medium yellow pepper
  • 12 oz green beans fresh
  • 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
  • salt and pepper to taste
  • 3 tbsp 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.

Nutrition

Calories: 624kcal | Carbohydrates: 73g | Protein: 46g | Fat: 16g