Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 1/4 cup mayonnaise
- 2 tablespoons sriracha (adjust to spice preference)
- 1 tablespoon honey or maple syrup
- 1 cup cooked jasmine or brown rice
- 1 cup fresh spinach or mixed greens
- 1/2 cup shredded carrots
- 1/2 cup sliced cucumbers
- Optional toppings: chopped cilantro, sesame seeds, lime wedges
Instructions
- Season the chicken breasts with salt, pepper, smoked paprika, garlic powder, and chili powder. Drizzle with olive oil and marinate for 10 minutes.
- Cook the chicken in a skillet over medium heat for 6-8 minutes per side until fully cooked. Slice into strips and set aside.
- Whisk together mayonnaise, sriracha, honey, and lime juice to make the spicy sauce.
- Assemble the bowls by placing cooked rice at the bottom, then layer greens, shredded carrots, and cucumber slices. Top with sliced chicken and drizzle with the spicy sauce.
- Garnish with chopped cilantro and sesame seeds if desired. Serve immediately.
Notes
- For extra flavor, you can marinate the chicken longer or use a different spice blend.
- To make it gluten-free, ensure sauces and grains are gluten-free options like quinoa or cauliflower rice.
- Leftover chicken can be stored separately and reheated for quick assembly later.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Healthy
Nutrition
- Serving Size: 1 bowl
- Calories: 520 Kcal
- Sugar: 14g
- Sodium: 820mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 6g
- Protein: 38g
- Cholesterol: 110mg