Sriracha Lime Chicken Bowls
I just tried this for the first time last night and I had to share! These bowls have an excellent blend of flavors and keep you satiated for a long time! The vinaigrette is fantastic on the bowls and it can also be made separately as a delicious salad dressing!
Ingredients (Serves 2)
- 2 cups cooked white rice (about ⅔ cup uncooked)
- 10 oz boneless skinless chicken breast (about 2 medium breasts)
- Ground ginger to taste
- Dried basil to taste
- Onion powder to taste
- 5 cups shredded cabbage (about ½ head)
- ⅓ cup green onions
- ½ bell pepper
- 2 large carrots
- ⅓ cup fresh cilantro
- ⅓ cup fresh basil
For the vinaigrette:
- ¼ cup lime juice (about 2 limes)
- 1 tbsp honey
- 1 tbsp fish sauce
- 1 tbsp grated fresh ginger
- ½ tbsp sriracha
- 1 tbsp olive oil
- 2 tbsp white wine vinegar
Directions
- Preheat oven to 450°F. Spray a medium baking sheet with zero calorie cooking spray. Set aside.
- In a medium saucepan, combine 1 cup uncooked white rice with 2 cups water. Set aside, but don’t put over heat yet.
- Prepare your vinaigrette. Whisk together lime juice, honey, fish sauce, grated ginger, sriracha, olive oil, and white wine vinegar. Pour over shredded cabbage, mix thoroughly, and set aside.
- Cook your rice over high heat. Once it starts boiling, reduce heat to low, cover, and let cook until all water is absorbed.
- While rice is cooking, prepare your chicken. Cut chicken into 2-inch cubes. Season both sides with ground ginger, onion powder, and dried basil. You may season to your liking, but I do recommend going light on the ground ginger – it’s a powerful flavor! Spread chicken evenly on baking sheet. When oven is ready, bake chicken for 14 minutes.
- While the chicken is baking, prepare your vegetables. Thinly slice your green onions and bell pepper, peel and shred your carrots, and chop your cilantro and basil.
- Check to see if your rice is done. If it is, set aside. If not, continue keeping a close eye on it.
- After 14 minutes of baking, broil the chicken for 2 minutes at 500°F. Promptly remove from the oven.
- Time to make your bowls! Stir the cabbage mixture once more to reincorporate any vinaigrette that settled to the bottom. Divide mixture between two bowls. Spoon 1 cup of rice into each bowl, followed by 5 oz of chicken. Top with the remaining veggies. Enjoy!
Calories and Macronutrients
Per Serving (Bowl With Vinaigrette)
- Calories: 711
- Protein: 55g
- Carbs: 88g
- Fat: 13g
Per Serving of Vinaigrette (If making alone)
- Calories: 129
- Protein: 2g
- Carbs: 18g
- Fat: 7g
Need less calories? Try omitting the rice and instead fill your plate up with more veggies!
Why I Love This Recipe
I love the art of cooking for its adaptability, and this recipe certainly fits the script! It can be spiced up with extra hot sauce or mellowed out with some light sour cream. Tofu can be used instead of chicken, or you could switch up the veggies by adding or substituting with sprouts, zoodles, or chard. The possibilities are endless! Mix and match until you find your favorite flavor frenzy!
