Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 2 tablespoons Sriracha sauce
- 1 tablespoon soy sauce or tamari
- 1 teaspoon honey or maple syrup
- 1 tablespoon olive oil
- 1 cup cooked brown rice or quinoa
- 1 cup steamed broccoli florets
- 1/2 cup shredded carrots
- 1/2 ripe avocado, sliced
- Fresh cilantro and lime wedges for garnish
- Salt and pepper to taste
Instructions
- In a bowl, combine Sriracha, soy sauce, honey, and olive oil. Add the chicken breasts and ensure they are thoroughly coated. Marinate for at least 15 minutes.
- Heat a skillet over medium-high heat. Cook the marinated chicken for about 6-7 minutes per side until fully cooked and slightly charred. Let the chicken rest for a few minutes before slicing into strips.
- Start with a base of cooked brown rice or quinoa. Arrange the sliced chicken, steamed broccoli, shredded carrots, and avocado slices on top. Drizzle additional Sriracha if desired. Garnish with fresh cilantro and lime wedges.
Notes
- Feel free to add other vegetables like bell peppers or snap peas for extra crunch.
- Use cooked and cooled grains for easier assembly.
- If you prefer a milder flavor, reduce the amount of Sriracha sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-inspired
- Diet: High-Protein, Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal Kcal
- Sugar: 7g
- Sodium: 750mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 9g
- Protein: 35g
- Cholesterol: 90mg