Chicken Bowl

• 3 chicken breasts
• 1 tbsp olive oil + extra
• 3 green onions
• 1 tbsp of grass-fed butter
• Garlic powder, to taste
• Onion powder, to taste
• Paprika, to taste
• Salt and black pepper, to taste
• 1 cup organic white basmati rice
• Your favorite vegetables! I used 1 zucchini, 1 red bell pepper, and 1 green bell pepper. I’ve also made this with carrots and broccoli. Feel free to mix and match based on what you have on hand!

Bang Bang Sauce

• 1/2 cup of mayo (I like the brands Primal Kitchen and Chosen as healthier brand options)
• 1 tbsp of sriracha
• 2 tbsp of sweet chili sauce (I like Ginger People as a healthier brand option)

Directions

1. Preheat your oven. Preheat to 400°F and prepare a baking sheet.
2. Prepare the chicken. Wash and pat the chicken breasts dry, and trim away any excess fat. Cut into bite-sized pieces and place in a large mixing bowl.
3. Season the chicken. Add approximately 2 teaspoons each of garlic powder, onion powder, and paprika. Season with salt and black pepper to taste.
4. Mix well. Use tongs to toss the chicken until all pieces are evenly coated with the seasonings.
5. Cook the rice. Bring 2 cups of water to a boil in a saucepan. Add 1 cup of basmati rice, stir, add salt and 1 tbsp of grass-fed butter (for more flavor). Cover with a lid. Reduce the heat to low and simmer for approximately 15 minutes, or until the water is absorbed and the rice is tender. Remove from heat and let sit, covered, for another 5 minutes before fluffing with a fork.
6. Cook the chicken. Heat a large skillet over medium-high heat. Add 1 tablespoon of olive oil, then add the seasoned chicken in a single layer. Cook for approximately 8–10 minutes, tossing occasionally with tongs to ensure all sides cook evenly. The chicken should be golden brown and slightly crispy on the outside and cooked through to an internal temperature of 165°F. Transfer to a bowl and set aside.
7. Prepare the vegetables. While the chicken and rice are cooking, wash and chop your vegetables into bite-sized pieces. I used one whole zucchini and two bell peppers (one red and one green). Add your vegetables to a mixing bowl, drizzle with olive oil, and season with salt and pepper. Toss until evenly coated.
8. Roast the vegetables. Spread the vegetables evenly across your prepared baking sheet and roast at 400°F for 15–20 minutes. Toss or flip them 3–4 times throughout cooking to ensure they roast evenly and develop a little golden color.
9. Make the bang bang sauce. While your vegetables are roasting, add the mayonnaise, sriracha, and sweet chili sauce to a small bowl. Stir until smooth and well combined. Adjust the sriracha to your preferred spice level!
10. Prepare your toppings. Wash and finely chop your green onions. Set aside until you’re ready to assemble your bowls. You can also prepare sesame seeds and red pepper flakes if you’d like a little extra flavor and heat.
11. Assemble your bowls! Add approximately ½ cup of cooked basmati rice to each bowl. Top with your roasted vegetables and cooked chicken, portioning to your liking.
12. Add the finishing touches. Drizzle generously with your homemade bang bang sauce and finish with chopped green onions. Sprinkle with sesame seeds or red pepper flakes for an optional garnish.
13. Enjoy! Dig into a delicious, nourishing, and flavor-packed chicken and veggie bowl! 🤍

Lib’s Tips & Notes

• Customize your veggies: This recipe is incredibly versatile! Zucchini, bell peppers, broccoli, carrots, snap peas, and mushrooms are all great options. Use whatever vegetables you have on hand.
• Get your chicken crispy: Avoid overcrowding your skillet. Cook the chicken in batches if needed so it gets a nice golden-brown exterior instead of steaming.
• Adjust your sauce: The homemade bang bang sauce is one of my favorite parts! Add extra sriracha for more heat or additional sweet chili sauce for a sweeter flavor. You can also thin it with a little water if you prefer a lighter drizzle.
• Make it your own: Swap the white basmati rice for brown rice, quinoa, or cauliflower rice depending on your preference.
• Meal prep friendly: This recipe is great for preparing ahead of time! Store the rice, chicken, and roasted vegetables in separate airtight containers in the refrigerator for up to 3–4 days. Keep the sauce separate and drizzle over your bowl just before serving.
• Extra toppings: I love finishing these bowls with fresh green onions and sesame seeds. Red pepper flakes are another great addition if you like a little extra spice!