Spicy Lunch Bowl (Printable)
A vibrant bowl of chicken, fresh veggies, and a bold spicy sauce delivering midday energy.
# What You'll Need:
→ Protein
01 - 2 large boneless, skinless chicken breasts, cut into bite-sized pieces
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon salt
04 - 1/2 teaspoon ground black pepper
05 - 1 teaspoon smoked paprika
06 - 1/2 teaspoon cayenne pepper (adjust for desired heat)
07 - 1/2 teaspoon garlic powder
→ Grains
08 - 1 cup uncooked brown rice
09 - 2 cups water
10 - 1/4 teaspoon salt
→ Vegetables
11 - 1 cup cherry tomatoes, halved
12 - 1 cup diced cucumber
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 or coconut yogurt for dairy-free option
18 - 1 tablespoon Sriracha or preferred hot sauce
19 - 1 tablespoon fresh lime juice
20 - 1 tablespoon chopped fresh cilantro
21 - 1/4 teaspoon salt
→ Garnish (optional)
22 - 2 tablespoons toasted sesame seeds
23 - Fresh cilantro leaves
24 - Lime wedges
# Directions:
01 - Rinse brown rice and transfer to a medium saucepan with water and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 25 to 30 minutes until tender. Fluff with a fork and set aside.
02 - In a mixing bowl, toss chicken pieces with olive oil, salt, black pepper, smoked paprika, cayenne pepper, and garlic powder until evenly coated.
03 - Heat a large skillet over medium-high heat. Add the seasoned chicken and sauté for 6 to 8 minutes until cooked through and lightly browned. Remove from heat.
04 - Combine Greek yogurt (or coconut yogurt), Sriracha, lime juice, chopped cilantro, and salt in a small bowl. Whisk until smooth.
05 - Divide the cooked rice evenly into four serving bowls. Arrange baby spinach, cherry tomatoes, cucumber, shredded carrots, red bell pepper, and sliced avocado around the rice. Top each bowl with cooked chicken.
06 - Drizzle the spicy sauce over each bowl. Garnish with toasted sesame seeds, additional cilantro leaves, and lime wedges as desired.
07 - Serve immediately to enjoy the flavors at their best.
# Cooking Tips:
01 -
- It comes together faster than you'd think, and somehow tastes way more impressive than the effort it takes.
- The spicy sauce hits different when you make it fresh—it's creamy, bright, and addictive without being overwhelming.
- You can throw whatever vegetables you have on hand into the bowl and it always works.
02 -
- The spicy sauce can be made up to a day ahead and stored in the fridge, but add the cilantro fresh right before serving or it turns dark and bitter.
- If your chicken comes out dry, you're cooking it too long or at too high a heat—it only needs until it's cooked through, not until it's rubbery.
- The bowl tastes different warm versus at room temperature, so make it the way you're planning to eat it rather than letting it sit and cool down unexpectedly.
03 -
- Toast your sesame seeds in a dry pan for just two to three minutes before using them—it wakes up their flavor and makes them taste almost nutty rather than bland and dusty.
- Make the spicy sauce while your chicken is cooking so everything comes together at the same time and tastes fresher.
- If the sauce is too hot, add another tablespoon of yogurt to cool it down; if it's too mild, add more Sriracha a small squeeze at a time until it hits your sweet spot.