Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 3 cloves fresh garlic, minced
- 1-inch piece fresh ginger, finely chopped
- 1/2 cup Thai sweet chili sauce
- 2 cups mixed vegetables (bell peppers, broccoli, carrots)
- 2 cups cooked brown rice or quinoa
- 2 tbsp low-sodium soy sauce
- Juice of 1 lime
Instructions
- Preheat oven to 400°F (200°C). Spray a baking dish with nonstick cooking spray.
- Season chicken breasts with salt and pepper; place in the prepared baking dish.
- In a bowl, mix Thai sweet chili sauce, minced garlic, ginger, soy sauce, and lime juice. Pour over chicken.
- Bake for 25-30 minutes until chicken reaches an internal temperature of 165°F (74°C).
- While chicken bakes, heat olive oil in a skillet over medium-high heat and sauté mixed vegetables for about 5 minutes until tender-crisp.
- Serve over cooked rice or quinoa topped with chicken and veggies. Drizzle with remaining marinade.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 460
- Sugar: 10g
- Sodium: 720mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 70mg
Keywords: For extra crunch, add roasted cashews or fresh herbs like cilantro as toppings. To modify the heat level, adjust the amount of chili sauce used. Substitute chicken with tofu or tempeh for a vegetarian option.