Spicy Lunch Bowl (Print)
A vibrant bowl of bold flavors, tender chicken, and fresh veggies with a zesty spicy sauce.
# Ingredient list:
→ Protein
01 - 2 large chicken breasts, boneless and skinless, cut into bite-sized pieces
02 - 1 tbsp olive oil
03 - 1/2 tsp salt
04 - 1/2 tsp black pepper
05 - 1 tsp smoked paprika
06 - 1/2 tsp cayenne pepper
07 - 1/2 tsp garlic powder
→ Grains
08 - 1 cup brown rice, uncooked
09 - 2 cups water
10 - 1/4 tsp salt
→ Vegetables
11 - 1 cup cherry tomatoes, halved
12 - 1 cup cucumber, diced
13 - 1/2 cup shredded carrots
14 - 1 red bell pepper, sliced
15 - 2 cups baby spinach
16 - 1 avocado, sliced
→ Spicy Sauce
17 - 1/3 cup Greek yogurt
18 - 1 tbsp Sriracha hot sauce
19 - 1 tbsp lime juice
20 - 1 tbsp chopped cilantro
21 - 1/4 tsp salt
→ Garnish
22 - 2 tbsp toasted sesame seeds
23 - Fresh cilantro leaves
24 - Lime wedges
# Directions:
01 - Rinse the brown rice thoroughly under cold water. Combine the rice, 2 cups of water, and 1/4 teaspoon of salt in a medium saucepan. Bring to a boil over high heat, then reduce the heat to low, cover tightly, and simmer for 25 to 30 minutes until the rice is tender and liquid is absorbed. Remove from heat and fluff with a fork.
02 - In a large mixing bowl, combine the olive oil, 1/2 teaspoon salt, black pepper, smoked paprika, cayenne pepper, and garlic powder. Add the chicken pieces and toss well to ensure the meat is evenly coated with the spice blend.
03 - Heat a large skillet over medium-high heat. Add the seasoned chicken pieces in a single layer. Sauté for 6 to 8 minutes, turning occasionally, until the chicken is cooked through, no longer pink in the center, and lightly browned on the outside. Remove from heat and set aside.
04 - In a small bowl, whisk together the Greek yogurt, Sriracha, lime juice, chopped cilantro, and 1/4 teaspoon salt until the mixture is smooth and fully incorporated. Adjust the heat level by adding more hot sauce if desired.
05 - Divide the cooked brown rice evenly among four serving bowls. Arrange the baby spinach, cherry tomatoes, cucumber, shredded carrots, red bell pepper, and avocado in sections around the rice. Top each bowl with an equal portion of the cooked chicken.
06 - Drizzle the spicy sauce generously over the contents of each bowl. Garnish with toasted sesame seeds, extra fresh cilantro leaves, and lime wedges. Serve immediately while the chicken is warm.
# Expert Tips:
01 -
- It comes together in 40 minutes flat, making it perfect for weekday lunches when you actually want something substantial.
- The combination of crispy vegetables and creamy sauce hits every texture and flavor note at once.
- You can prep components ahead and assemble in minutes, which means less stress and more time to actually enjoy eating.
02 -
- The chicken will only stay juicy if you don't overcrowd the pan—give each piece room to brown, or they'll steam instead.
- Assemble the bowls just before eating; the spinach will soften slightly from the warm rice, and the avocado stays creamy instead of browning.
- The sauce is the soul of this bowl—don't skimp on it or rush the whisking, because creaminess and spice need to be friends.
03 -
- Pat your chicken dry before seasoning and cooking—moisture is the enemy of a good sear and golden crust.
- Taste the spicy sauce before you drizzle it on; if it needs more acid, lime is your friend; if it needs more kick, add sriracha drop by drop.