Ingredients
Scale
- 2 chicken breasts, boneless and skinless
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 teaspoon smoked paprika
- 1 cup shredded carrots
- 1 cup chopped bell peppers (red, yellow, or green)
- 1 cup steamed broccoli florets
- 1 cup cooked rice or cauliflower rice for a low-carb option
- Fresh cilantro, chopped (for garnish)
For the spicy sauce:
- 1/4 cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 teaspoon sriracha (adjust to taste)
- 1 teaspoon honey or maple syrup
Instructions
- Season the chicken breasts with salt, pepper, and smoked paprika. Heat olive oil in a skillet over medium heat. Cook the chicken for about 5-7 minutes on each side until golden brown and cooked through. Let rest briefly, then slice into strips.
- In a small bowl, combine mayonnaise, sweet chili sauce, sriracha, and honey. Mix thoroughly until smooth. Adjust spiciness as desired.
- Start with a base of cooked rice or cauliflower rice. Arrange sliced chicken, shredded carrots, chopped bell peppers, and steamed broccoli on top. Drizzle generously with the spicy sauce. Garnish with chopped cilantro.
Notes
- Store components separately in airtight containers to keep the bowl fresh for up to 3 days.
- Reheat the chicken before assembling for the best flavor.
- Customize spice levels and add toppings like peanuts or pineapple according to your taste.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing, Mixing
- Cuisine: American, Asian-inspired
- Diet: High-Protein, Low-Carb
Nutrition
- Serving Size: 1 bowl (about 350g)
- Calories: 450 kcal Kcal
- Sugar: 8g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 75mg