Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 3 tablespoons sriracha sauce
- 1 tablespoon soy sauce or tamari
- 1 tablespoon honey or maple syrup
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 2 cups cooked rice or grains of choice
- 1 cup steamed broccoli
- 1 cup shredded carrots
- 1 avocado, sliced
- Fresh cilantro and lime wedges for garnish
Instructions
- In a small bowl, whisk together sriracha, soy sauce, honey, garlic powder, and paprika to create the marinade.
- Marinate the chicken breasts in the mixture for at least 15 minutes, preferably 30 minutes in the refrigerator.
- Cook the marinated chicken by grilling, baking, or sautéing until fully cooked and slightly charred.
- Cook rice according to package instructions. Steam broccoli and prepare shredded carrots.
- Slice the cooked chicken into strips and assemble the bowl by placing rice at the base.
- Top with sliced chicken, steamed broccoli, shredded carrots, and sliced avocado.
- Garnish with fresh cilantro and lime wedges before serving.
Notes
- Adjust the spice level by increasing or decreasing the amount of sriracha used.
- Add extra toppings like chopped nuts or fried shallots for extra crunch.
- Serve immediately or store in airtight containers for meal prep.
- For gluten-free, replace soy sauce with gluten-free tamari or coconut aminos.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Grilling, Sautéing, Baking
- Cuisine: Asian-Inspired
- Diet: Gluten-Free, Healthy
Nutrition
- Serving Size: 1 bowl
- Calories: 450 Kcal
- Sugar: 8g
- Sodium: 920mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: Fifty grams
- Fiber: 7g
- Protein: 35g
- Cholesterol: 85mg