Coconut Lime Chicken Power Bowl: 30‑Minute Protein Feast

Get ready for the ultimate protein‑packed bowl that blends the tangy zest of lime with the creamy sweetness of coconut. This 30‑minute coconut‑lime chicken bowl couples tender chicken, roasted sweet potato, kale, quinoa, and chickpeas into a colorful, satisfying meal. Perfect for busy weeknights, it delivers a burst of flavor and nutrients with minimal prep.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 1 lb boneless, skinless chicken thighs, cubed
• 1 cup quinoa, rinsed
• 1 medium sweet potato, diced
• 2 cups chopped kale
• 1 cup cooked chickpeas (or 15 oz can, drained)
• 2 tbsp coconut oil
• 2 tbsp coconut milk
• 2 tbsp soy sauce (low sodium)
• 1 tbsp honey
• 2 tbsp fresh lime juice
• 1 tsp sriracha (optional)
• 1 tsp toasted sesame seeds
• Fresh cilantro, chopped (for garnish)
• Salt and pepper to taste

Instructions

1. Preheat oven to 400°F. Toss sweet‑potato cubes with 1 tbsp coconut oil, salt, and pepper. Spread on a sheet pan and roast for 20 minutes, turning once.
2. While the potato roasts, rinse quinoa under cold water and cook according to package instructions (about 15 minutes).
3. Season chicken cubes with salt and pepper.
4. Heat a skillet over medium‑high heat. Add the remaining coconut oil and sear the chicken for 3‑4 minutes per side until browned.
5. Whisk together lime juice, soy sauce, honey, coconut milk, and optional sriracha to create a sauce.
6. Pour the sauce over the seared chicken, simmer for 5 minutes until slightly thickened.
7. Add kale and chickpeas to the pan; cook until the kale is wilted and the mixture is heated through.
8. To assemble, layer cooked quinoa at the bottom, top with roasted sweet potato, then spoon the chicken‑kale mixture over it. Sprinkle with toasted sesame seeds, chopped cilantro, and a drizzle of coconut milk if desired.
9. Serve immediately with extra lime wedges on the side.

Chef's Note

For extra zing, stir in a splash of freshly grated ginger into the sauce before simmering.

Make-Ahead Tips

Prep the sauce, roast potatoes, and cook quinoa in advance; store in separate airtight containers in the fridge for up to 3 days. Reheat gently before serving.

Substitutions

Use grilled shrimp instead of chicken, or tofu for a vegetarian option. Swap quinoa for cauliflower rice or brown rice.