Description
A delightful Chicken Rice Bowl recipe featuring tender marinated chicken, fluffy rice, and a refreshing crunch, perfect for any occasion.
Ingredients
- 2 boneless, skinless chicken breasts
- 2 tbsp olive oil
- 2 tbsp soy sauce
- 1 tbsp honey or maple syrup
- 2 cloves garlic, minced
- 1 tsp smoked paprika
- 1/2 tsp black pepper
- 1 cup uncooked jasmine or basmati rice
- 2 cups shredded red cabbage
- 1 large carrot, julienned
- 1/4 red onion, thinly sliced
- 2 tbsp chopped fresh cilantro or parsley
- 1/2 cup Greek yogurt or sour cream
- 1/4 cup mayonnaise
- 1/4 cup fresh cilantro, chopped
- 2 tbsp lime juice
- 1 small garlic clove
- Salt and pepper, to taste
- 1-2 tbsp water (as needed)
- 1 avocado, sliced
- 1 lime, cut into wedges
- Sesame seeds or chopped peanuts for garnish
Instructions
- Start by placing the chicken breasts between two pieces of plastic wrap. Gently pound them to even thickness, around ½ to ¾ inch.
- In a small bowl, whisk together the olive oil, soy sauce, honey, minced garlic, smoked paprika, and black pepper.
- Pour the marinade over the chicken in a shallow dish or zip-top bag. Ensure it’s fully coated and let it marinate for at least 15 minutes.
- Rinse the rice under cold water until it runs clear. Combine the rinsed rice and 1½ cups of water in a medium saucepan, bringing it to a boil. Reduce heat to low, cover, and simmer for 15 minutes.
- Meanwhile, mix the shredded cabbage, julienned carrot, sliced onion, and cilantro in a large bowl. Toss gently.
- For the sauce, blend Greek yogurt, mayonnaise, cilantro, lime juice, and minced garlic in a blender until smooth. Adjust consistency with water if needed. Season with salt and pepper to taste.
- Heat a large skillet over medium-high. Remove chicken from marinade, allowing excess to drip off. Cook chicken for 5-7 minutes on each side until golden brown.
- Let chicken rest for 5 minutes before slicing against the grain into ½-inch strips.
- Assemble your bowls: divide the rice among four bowls, layer with chicken slices and crunch slaw, drizzle with the creamy sauce, top with avocado slices, sprinkle with sesame seeds or peanuts, and garnish with lime wedges.
Notes
For a vegetarian twist, substitute chicken with tofu and swap in other veggies as desired. Leftovers can be stored separately for 3-4 days in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian