Ingredients

• 1.5 lbs (680g) boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• Salt and black pepper, to taste
• 2 cups cooked jasmine or basmati rice
• 1 cup shredded carrots
• 1 cup diced cucumbers
• 1 cup shredded red cabbage
• 2 green onions, sliced
• 2 tablespoons sesame seeds (optional)
• Fresh cilantro, for garnish

For the Bang Bang Sauce

• 1/2 cup plain Greek yogurt (for extra protein)
• 2 tablespoons mayonnaise
• 2 tablespoons sweet chili sauce
• 1 tablespoon sriracha (adjust to taste)
• 1 teaspoon honey
• Juice of 1/2 lime

Instructions

Step-by-Step

Step 1: Marinating and Cooking the Chicken

In a medium bowl, toss the chicken pieces with olive oil, paprika, garlic powder, salt, and pepper until evenly coated.
Heat a large skillet or grill pan over medium-high heat. Add the chicken and cook for 6-8 minutes, turning occasionally, until golden brown and cooked through. Set aside to rest.

Step 2: Preparing the Bang Bang Sauce

In a small bowl, whisk together the Greek yogurt, mayonnaise, sweet chili sauce, sriracha, honey, and lime juice until smooth and creamy.
Taste the sauce and adjust the spice level by adding more sriracha if desired. Set aside.

Step 3: Assembling the Rice Bowls

Start by layering a generous scoop of cooked rice at the bottom of each bowl.
Arrange the cooked chicken, shredded carrots, diced cucumbers, and shredded cabbage around the bowl. Drizzle the Bang Bang sauce generously over the top. Sprinkle with sliced green onions, sesame seeds, and fresh cilantro for a vibrant finish.

Prep Time: 15
Cook Time: 15

Nutrition

Calories: 520
Sodium: 720mg
Fat: è
Protein: 38g