Spicy Chicken Bowls
Spicy Chicken Bowls
Ingredients
For the Spicy Chicken
- 2 chicken breasts, diced
- 1 tablespoon olive oil
- 1 tablespoon soy sauce
- 1 tablespoon sriracha
- 1 teaspoon honey
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1 pinch salt
- 1 pinch pepper
For the Bowls
- 1/2 cup white rice
- 1 cup water
- 1 cup broccoli, chopped into florets
- 1/2 avocado, sliced
- 1 tablespoon sesame seeds
Instructions
- 1
Dice the 2 chicken breasts into small, bite-sized pieces.
⏱️ 3 min
- 2
In a medium bowl, combine the diced chicken with 1 tablespoon olive oil, 1 tablespoon soy sauce, 1 tablespoon sriracha, 1 teaspoon honey, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon paprika, and a pinch of salt and pepper. Mix thoroughly until the chicken pieces are evenly coated with the marinade.
⏱️ 5 min
- 3
In a separate pot, combine 1/2 cup white rice and 1 cup water. Bring the water to a boil over high heat, then reduce the heat to low, cover the pot, and simmer until all the water is absorbed and the rice is tender. This will take approximately 15-20 minutes.
⏱️ 20 min
- 4
While the rice is cooking, heat a large pan over medium-high heat. Add the marinated chicken to the hot pan and cook for 12-15 minutes, stirring occasionally, until the chicken is browned and fully cooked through.
⏱️ 15 min
- 5
Add the chopped broccoli florets directly to the pan with the cooked chicken. Continue to cook the chicken and broccoli together for an additional 5-8 minutes, or until the broccoli reaches your desired tenderness.
⏱️ 8 min
- 6
Slice the 1/2 avocado.
⏱️ 2 min
- 7
Once all components are cooked, assemble your bowls. Start with a serving of white rice, then add the cooked spicy chicken and broccoli mixture.
⏱️ 2 min
- 8
Top each bowl with the sliced avocado and sprinkle with 1 tablespoon sesame seeds for garnish.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Chicken Bowls
For the Spicy Chicken
- 2 chicken breasts, diced
- 1 tablespoon olive oil
- 1 tablespoon soy sauce
- 1 tablespoon sriracha
- 1 teaspoon honey
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1 pinch salt
- 1 pinch pepper
For the Bowls
- 1/2 cup white rice
- 1 cup water
- 1 cup broccoli, chopped into florets
- 1/2 avocado, sliced
- 1 tablespoon sesame seeds
Instructions
- 1
Dice the 2 chicken breasts into small, bite-sized pieces.
⏱️ 3 min - 2
In a medium bowl, combine the diced chicken with 1 tablespoon olive oil, 1 tablespoon soy sauce, 1 tablespoon sriracha, 1 teaspoon honey, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon paprika, and a pinch of salt and pepper. Mix thoroughly until the chicken pieces are evenly coated with the marinade.
⏱️ 5 min - 3
In a separate pot, combine 1/2 cup white rice and 1 cup water. Bring the water to a boil over high heat, then reduce the heat to low, cover the pot, and simmer until all the water is absorbed and the rice is tender. This will take approximately 15-20 minutes.
⏱️ 20 min - 4
While the rice is cooking, heat a large pan over medium-high heat. Add the marinated chicken to the hot pan and cook for 12-15 minutes, stirring occasionally, until the chicken is browned and fully cooked through.
⏱️ 15 min - 5
Add the chopped broccoli florets directly to the pan with the cooked chicken. Continue to cook the chicken and broccoli together for an additional 5-8 minutes, or until the broccoli reaches your desired tenderness.
⏱️ 8 min - 6
Slice the 1/2 avocado.
⏱️ 2 min - 7
Once all components are cooked, assemble your bowls. Start with a serving of white rice, then add the cooked spicy chicken and broccoli mixture.
⏱️ 2 min - 8
Top each bowl with the sliced avocado and sprinkle with 1 tablespoon sesame seeds for garnish.
⏱️ 1 min