Clean Eating Sweet Chili Chicken Bowls – Fresh, Flavorful, and Weeknight-Friendly

These bowls bring bright flavor, lean protein, and crisp veggies together in a way that feels balanced and satisfying. The sweet chili sauce is naturally sweetened, light, and tangy—enough to make the chicken shine without overpowering the fresh ingredients. Everything cooks quickly, and the assembly is simple, so you can get dinner on the table fast.

If you like meal prep, this is a great make-ahead option that reheats well. It’s the kind of recipe that feels special without requiring a long list of hard-to-find ingredients.

Clean Eating Sweet Chili Chicken Bowls - Fresh, Flavorful, and Weeknight-Friendly

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• For the chicken: 1.5 pounds boneless, skinless chicken breasts (or thighs), cut into bite-size pieces
• 1 tablespoon avocado oil or olive oil
• 1/2 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• For the sweet chili sauce: 1/3 cup honey (or pure maple syrup)
• 1/4 cup rice vinegar (unseasoned)
• 2 tablespoons coconut aminos (or low-sodium tamari)
• 2 tablespoons fresh lime juice
• 1–2 tablespoons chili-garlic sauce or sambal oelek (adjust to heat preference)
• 2 cloves garlic, minced
• 1 teaspoon fresh grated ginger
• 1/2 cup water
• 1 tablespoon arrowroot starch (or tapioca starch), mixed with 1 tablespoon water
• For the bowls: 3 cups cooked brown rice, quinoa, or cauliflower rice
• 1 red bell pepper, thinly sliced
• 1 cup shredded carrots
• 1 small cucumber, halved and sliced
• 2 cups shredded red or green cabbage
• 1/4 cup chopped fresh cilantro
• 2 green onions, thinly sliced
• 1 avocado, sliced (optional)
• 1 tablespoon sesame seeds (optional)
• Lime wedges for serving

Method

 

1. Cook your base: Prepare brown rice, quinoa, or cauliflower rice according to package directions. Fluff and set aside.
2. Make the sauce: In a small saucepan, whisk together honey, rice vinegar, coconut aminos, lime juice, chili-garlic sauce, garlic, ginger, and water. Bring to a gentle simmer over medium heat.
3. Thicken the sauce: Stir the arrowroot-water slurry until smooth. Stream it into the simmering sauce while whisking. Cook 1–2 minutes until glossy and slightly thickened. Remove from heat and set aside.
4. Season the chicken: Pat the chicken dry. Toss with salt, pepper, and garlic powder.
5. Sear the chicken: Heat oil in a large skillet over medium-high. Add chicken in a single layer. Cook 5–7 minutes, stirring once or twice, until cooked through and lightly browned.
6. Glaze the chicken: Reduce heat to medium. Pour in about two-thirds of the sweet chili sauce. Toss to coat. Let it bubble for 1–2 minutes so the glaze clings to the chicken.
7. Prep the veggies: While the chicken cooks, slice bell pepper, shred carrots and cabbage, and slice cucumber and green onions.
8. Assemble the bowls: Divide your grain or cauliflower rice among bowls. Add cabbage, bell pepper, carrots, and cucumber. Top with sweet chili chicken.
9. Finish and serve: Drizzle with remaining sauce. Sprinkle with cilantro, green onions, and sesame seeds. Add avocado slices if using, and serve with lime wedges.

What Makes This Special

This version keeps the clean eating principles front and center without sacrificing taste. You’ll get a homemade sweet chili sauce that’s sweetened with honey, not refined sugar, and thickened with arrowroot or tapioca instead of cornstarch.

The bowls are layered with whole grains, colorful vegetables, and lean chicken for a balanced meal.

• Big flavor, simple prep: The sauce uses everyday pantry items and comes together in minutes.
• Customizable base: Use brown rice, quinoa, or cauliflower rice depending on your goals.
• Meal-prep friendly: Components store well and can be mixed and matched through the week.
• Light but satisfying: Plenty of protein, fiber, and crunch to keep you full without feeling heavy.

What You’ll Need

• For the chicken:
  • 1.5 pounds boneless, skinless chicken breasts (or thighs), cut into bite-size pieces
  • 1 tablespoon avocado oil or olive oil
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
• For the sweet chili sauce:
  • 1/3 cup honey (or pure maple syrup)
  • 1/4 cup rice vinegar (unseasoned)
  • 2 tablespoons coconut aminos (or low-sodium tamari)
  • 2 tablespoons fresh lime juice
  • 1–2 tablespoons chili-garlic sauce or sambal oelek (adjust to heat preference)
  • 2 cloves garlic, minced
  • 1 teaspoon fresh grated ginger
  • 1/2 cup water
  • 1 tablespoon arrowroot starch (or tapioca starch), mixed with 1 tablespoon water
• For the bowls:
  • 3 cups cooked brown rice, quinoa, or cauliflower rice
  • 1 red bell pepper, thinly sliced
  • 1 cup shredded carrots
  • 1 small cucumber, halved and sliced
  • 2 cups shredded red or green cabbage
  • 1/4 cup chopped fresh cilantro
  • 2 green onions, thinly sliced
  • 1 avocado, sliced (optional)
  • 1 tablespoon sesame seeds (optional)
  • Lime wedges for serving

Instructions

1. Cook your base: Prepare brown rice, quinoa, or cauliflower rice according to package directions. Fluff and set aside.
2. Make the sauce: In a small saucepan, whisk together honey, rice vinegar, coconut aminos, lime juice, chili-garlic sauce, garlic, ginger, and water. Bring to a gentle simmer over medium heat.
3. Thicken the sauce: Stir the arrowroot-water slurry until smooth.

   Stream it into the simmering sauce while whisking. Cook 1–2 minutes until glossy and slightly thickened. Remove from heat and set aside.

4. Season the chicken: Pat the chicken dry.

   Toss with salt, pepper, and garlic powder.

5. Sear the chicken: Heat oil in a large skillet over medium-high. Add chicken in a single layer. Cook 5–7 minutes, stirring once or twice, until cooked through and lightly browned.
6. Glaze the chicken: Reduce heat to medium.

   Pour in about two-thirds of the sweet chili sauce. Toss to coat. Let it bubble for 1–2 minutes so the glaze clings to the chicken.

7. Prep the veggies: While the chicken cooks, slice bell pepper, shred carrots and cabbage, and slice cucumber and green onions.
8. Assemble the bowls: Divide your grain or cauliflower rice among bowls.

   Add cabbage, bell pepper, carrots, and cucumber. Top with sweet chili chicken.

9. Finish and serve: Drizzle with remaining sauce. Sprinkle with cilantro, green onions, and sesame seeds.

   Add avocado slices if using, and serve with lime wedges.

How to Store

Store the chicken, sauce, grains, and raw veggies in separate airtight containers for up to 4 days. Keeping the parts separate preserves texture. If you’ve already assembled bowls, they’ll still be good for 2–3 days, but the veggies will soften slightly.

Reheat chicken and grains gently on the stovetop or in the microwave until warm.

Add a splash of water to loosen the sauce if needed. Keep cucumber and avocado fresh by slicing right before eating.

Why This is Good for You

• Lean protein: Chicken breast delivers high-quality protein to support muscle repair and steady energy.
• Colorful produce: Cabbage, bell pepper, carrots, and cucumber bring fiber, vitamin C, and antioxidants that support immune and gut health.
• Wholesome carbs: Brown rice or quinoa offers slow-digesting carbs and minerals, helping you feel full longer.
• Smarter sauce: Honey or maple provide sweetness without refined sugar, and arrowroot keeps it gluten-free and clean-label friendly.
• Healthy fats: Avocado and sesame seeds add satisfying fats that help absorb fat-soluble vitamins.

Pitfalls to Watch Out For

• Over-thickening the sauce: Arrowroot thickens quickly. Remove from heat as soon as it turns glossy or it can get gummy.
• Watery chicken: Crowding the pan steams the chicken.

  Cook in batches if needed to keep a good sear.

• Too sweet or too spicy: Taste as you go. Adjust honey and chili-garlic sauce to find your balance.
• Soggy bowls: Assemble just before serving, especially if packing for lunch. Keep sauce and fresh veggies separate until mealtime.
• Hidden sodium: Use coconut aminos or low-sodium tamari and avoid seasoned rice vinegar to keep salt in check.

Recipe Variations

• Grain swap: Use farro for a nutty bite, or choose cauliflower rice to lower carbs.
• Protein twist: Swap chicken for shrimp, tofu, or tempeh.

  Press tofu, cube it, and crisp it before adding sauce.

• Veggie boost: Add snap peas, edamame, broccoli, or shredded Brussels sprouts for extra fiber.
• No-heat version: Use less chili-garlic sauce and add orange zest for a citrusy, mild glaze.
• Peanut-free satay style: Whisk 1 tablespoon almond or cashew butter into the sauce for creaminess.
• Sheet pan shortcut: Roast seasoned chicken and sliced peppers at 425°F (220°C) for 15–18 minutes, then toss with warmed sauce.

FAQ

Can I make the sauce ahead?

Yes. Store it in a jar in the fridge for up to 1 week. It may thicken slightly; whisk in a splash of water and warm it before using.

Is this gluten-free?

It can be.

Use coconut aminos or certified gluten-free tamari and arrowroot starch. Serve over rice or quinoa instead of farro or wheat-based grains.

Can I use frozen chicken?

Thaw it completely first for even cooking and better browning. Pat it dry before seasoning to avoid excess moisture.

How spicy is it?

Mild to medium by default.

For less heat, start with 1 teaspoon chili-garlic sauce and add more to taste. For extra spice, add crushed red pepper or a dash of hot sauce.

What if I don’t have arrowroot?

Tapioca starch works well. Cornstarch also thickens, but if you’re aiming for clean eating or avoiding corn, stick with arrowroot or tapioca.

Can I meal prep this for the week?

Absolutely.

Portion grains and chicken in microwave-safe containers and keep raw veggies and sauce separate. Combine and reheat as needed for fresh-tasting bowls.

What’s the best way to cook the chicken for maximum flavor?

Sear it in a hot skillet without moving it too much to get color, then toss with the sauce at the end to glaze. Browning equals flavor.

Wrapping Up

Clean Eating Sweet Chili Chicken Bowls are simple, bright, and easy to tailor to your taste.

With a better-for-you sauce, plenty of crunch, and a satisfying protein base, they’re a weeknight regular in the making. Keep the parts prepped and on hand, and you’ll have a fast, wholesome meal anytime you need it. Enjoy the balance of sweet, tangy, and fresh in every bite.