Ingredients
Scale
- 2 large boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- 1 cup cooked quinoa or brown rice
- 1 cup fresh spinach or kale
- 1/2 cup shredded carrots
- 1/2 cup sliced cucumbers
- Optional toppings: sliced jalapeños, chopped cilantro, lime wedges
- For the Bang Bang sauce:
- 1/4 cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 teaspoon sriracha (adjust for spice preference)
Instructions
- Begin by seasoning the chicken breasts with smoked paprika, garlic powder, cumin, chili powder, salt, and pepper. Heat olive oil in a skillet over medium-high heat, then cook the chicken for 6-7 minutes per side until cooked through. Let the chicken rest for a few minutes before slicing into strips.
- In a small bowl, combine mayonnaise, sweet chili sauce, and sriracha. Mix until smooth. Adjust the spice for your taste.
- Start with a base of cooked quinoa or brown rice. Arrange sliced chicken on top, then add fresh spinach or kale, shredded carrots, and sliced cucumbers. Drizzle with Bang Bang sauce and add optional toppings like jalapeños, cilantro, or lime wedges.
- Serve immediately or refrigerate for up to 3 days. Reheat in the microwave or enjoy cold.
Notes
- For extra flavor, add chopped green onions or toasted sesame seeds on top.
- Use gluten-free mayonnaise or tamari for a gluten-free version.
- You can substitute chicken with shrimp, tofu, or beef for variety.
- Prepare ingredients ahead for quick assembly during busy weeknights.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop, assembly
- Cuisine: Healthy, American
- Diet: Gluten-Free (with gluten-free ingredients)
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal Kcal
- Sugar: 8 g
- Sodium: 620 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: Forty-five gram (45g)
- Fiber: 6 g
- Protein: 36 g
- Cholesterol: 85 mg