Go Back
–+ servings
Chicken Bowls

Savory Chicken Bowls: Healthy Dinner Done Right

Experience delicious Chicken Bowls with tender chicken, vibrant veggies, and flavorful sauce—all in just 30 minutes!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Asian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Rice
  • 1 cup uncooked rice substitute with jasmine or basmati for different textures
For the Chicken
  • 1 pound chicken breasts chicken thighs can be used for juicier texture
  • 2 tablespoons olive oil vegetable oil may serve as a substitute
  • 1 teaspoon salt adjust as needed for dietary restrictions
  • 1 teaspoon pepper use white or black pepper based on preference
  • 1 teaspoon chili powder swap with cayenne for more heat
  • 1 teaspoon smoked paprika regular paprika can be used instead
  • 1 teaspoon onion powder fresh onions can replace it if preferred
  • 1 teaspoon oregano thyme is a great alternative
For the Sauce
  • ¼ cup soy sauce gluten-free option available
  • 2 tablespoons honey can be substituted with maple syrup for a vegan option
  • 1 tablespoon rice vinegar apple cider vinegar can be used as a substitute
  • 2 cloves garlic freshly minced
  • 1 teaspoon sriracha adjust for preferred spice level
  • 1 tablespoon sesame oil use a different oil if unavailable
  • ½ teaspoon ground ginger fresh ginger is a viable alternative
  • 1 tablespoon arrowroot powder substitute with cornstarch
For the Spicy Mayo
  • ¼ cup mayonnaise Greek yogurt can be used for a lighter version
  • 1 tablespoon sriracha adjust to taste
For Garnishing
  • 1 tablespoon sesame seeds optional but enhances presentation

Equipment

  • saucepan
  • Skillet
  • mixing bowl
  • measuring cups
  • measuring spoons

Method
 

Cooking Instructions
  1. Rinse 1 cup of uncooked rice under cold water. In a saucepan, combine the rice with 2 cups of water and a pinch of salt. Bring to boil, reduce heat, cover, and let it simmer for 18-20 minutes.
  2. Chop 1 cup of broccoli into florets. Steam for 3-5 minutes or sauté in olive oil until charred.
  3. Slice 1 pound of chicken breasts into strips. Season with salt, pepper, smoked paprika, chili powder, onion powder, and oregano.
  4. Heat 2 tablespoons of olive oil in a skillet. Cook the seasoned chicken strips for 5-7 minutes until golden brown and cooked through.
  5. Whisk together ¼ cup of soy sauce, 2 tablespoons of honey, 1 tablespoon of rice vinegar, 2 cloves of minced garlic, 1 teaspoon of sriracha, 1 tablespoon of sesame oil, ½ teaspoon of ground ginger, and 1 tablespoon of arrowroot powder. Pour over chicken and stir for 2-3 minutes.
  6. Blend ¼ cup of mayonnaise with 1 tablespoon of sriracha, adding water for consistency. Adjust spice level to preference.
  7. Assemble bowls with rice, chicken, sauce, broccoli, and a drizzle of spicy mayo. Sprinkle with sesame seeds.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 45gProtein: 30gFat: 15gSaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 800mgPotassium: 500mgFiber: 3gSugar: 5gVitamin A: 5IUVitamin C: 50mgCalcium: 2mgIron: 10mg

Notes

Store leftovers in an airtight container for up to 3 days. Freeze chicken and sauce separately for up to 3 months.

Tried this recipe?

Let us know how it was!