If you’re looking for a fast, healthy dinner that feels exciting but doesn’t require a culinary degree (or a pile of dishes), this sweet chili glazed chicken bowl has your back. Grilled chicken tenders are brushed with a glossy sweet chili glaze until slightly caramelized, then layered over fluffy cilantro lime rice and topped with a crunchy cucumber carrot salad dressed in a bold chili crisp vinaigrette. It’s the perfect combo of sweet, savory, spicy, and fresh — and comes together in under 30 minutes.

This bowl is everything we crave in a weeknight meal: minimal prep, tons of flavor, and nourishing ingredients. The crisp-tender veggies and vibrant dressing cut through the sweetness of the chicken glaze, making every bite feel balanced. Even better? The components hold up beautifully in the fridge, making them ideal for meal prep — just keep the salad separate until you’re ready to eat for optimal crunch. 

Sweet chili glazed chicken bowls with cucumber carrot salad and cilantro lime rice

Serves: 6 | Prep time: 15 minutes | Cook time: 6-24 minutes

Ingredients:

Sweet chili glazed chicken: 

• 3- 3 ½ lbs chicken tenders or chicken breasts sliced lengthwise in half
• Garlic salt
• Pepper
• Chipotle chili powder
• ⅓ – ½ cup Thai sweet chili sauce

Cucumber carrot salad: 

• 5 Persian cucumbers or 2 large English cucumbers, sliced
• 3 large carrots, peeled into long ribbons and cut in half
• 4 green onions, sliced
• ½ cup finely chopped fresh cilantro
• 2 tsp chili crisp
• 1-2 tbsp honey
• 2 tbsp soy sauce, low sodium
• 2 tbsp rice vinegar (or white wine, red wine, apple cider vinegar)
• Salt and pepper to taste

Instant Pot: Cilantro lime rice

• 2 cups of long-grain white rice
• 1 tsp salt
• 2 1/4 cup water or chicken broth 
• 2 limes, zested and juiced ( about 4 tbsp of juice) 
• 1 cup fresh cilantro, finely chopped

Stove top: Cilantro lime rice

• 2 cups of long-grain white rice
• 1 tsp salt
• 3 cups water or chicken broth
• 2 limes, zested and juiced ( about 4 tbsp of juice) 
• 1 cup fresh cilantro, finely chopped

Instructions:

For the chicken:

1. Preheat your grill to medium-high or preheat the oven to 425°F. Season the chicken evenly with garlic salt, pepper, and chipotle chili powder.

2. Grill the chicken for 3-4 minutes a side or bake the chicken for 20-24 minutes.

3. Brush the chicken tenders with the Thai sweet chili sauce. 

For the salad: 

1. To a large mixing bowl add all the ingredients and use tongs to toss and gently mix until evenly coated and well combined. 

For the rice: 

1. Wash the rice in a fine-mesh strainer until the water runs clear and clean. 

Instant Pot:

• Add the rice to the Instant Pot with salt and water or broth. 
• Set to pressure cook for 3 minutes. Do not release, wait 10 minutes, then release the pressure. 
• Add the lime juice, lime zest, and chopped cilantro. Stir everything together gently. 

Stove Top: 

• Add the rice, water or broth, and salt to a medium to large saucepan. 
• Cover with a lid. Turn the heat to medium-high and bring the rice to a boil.
• Reduce the heat to low. Simmer for 10-15 minutes, until the water is absorbed and the rice is tender. 
• Remove the pot from the heat, keeping it covered, and let it steam for an additional 10 minutes.
• Add the lime juice, lime zest, and chopped cilantro. Stir everything together gently. 

To assemble:

1. Add your rice to the bottom of a bowl or plate, add the cucumber carrot salad, and top with chicken. . 

Notes:

This recipe can be scaled to serve a large crowd or a small group. This recipe is also great for meal prep; store rice, chicken, and cucumber carrot salad separately. 

This also works well with chicken thighs or shrimp.