Spicy Sriracha Chicken Bowl
A bold, flavorful bowl with spicy Sriracha-marinated chicken, fluffy rice, and crisp veggies – ready in 30 minutes and perfect for meal prep!
Ingredients
Protein & Base
- 2 boneless chicken breasts or thighs (about 1 lb)
- 2 cups cooked rice (white, brown, or jasmine)
Vegetables
- 1 cup broccoli florets
- 1 red bell pepper, sliced
- 1 cucumber, thinly sliced
Sriracha Marinade
- 3 tbsp Sriracha sauce
- 2 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp honey
- 2 cloves garlic, minced
- 1 tbsp lime juice
Optional Toppings
- Sliced green onions
- Sesame seeds
- Avocado slices
- Cilantro leaves
- Extra Sriracha or spicy mayo
Instructions
Marinate Chicken:
- Whisk Sriracha, soy sauce, honey, garlic, and lime juice. Coat chicken and marinate 20–30 minutes.
Cook Chicken:
- Heat oil in a skillet over medium-high. Cook chicken 5–7 minutes per side until browned and internal temp reaches 165°F. Slice.
Prep Veggies:
- Steam or sauté broccoli and bell pepper until tender-crisp (3–4 minutes). Keep cucumber raw for freshness.
Assemble Bowls:
- Divide rice between bowls. Top with chicken, veggies, and optional toppings. Drizzle with extra sauce if desired.
Notes
- Adjust Heat: Reduce Sriracha to 1–2 tbsp for milder flavor, or add honey to balance spice.
- Meal Prep: Store components separately for up to 4 days. Reheat chicken and rice before serving.
- Low-Carb Swap: Use cauliflower rice or mixed greens.
- Extra Protein: Add a fried egg or edamame.
Nutrition
Calories: 550kcalCarbohydrates: 60gProtein: 45gFat: 12gSugar: 8g
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