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High Protein Low Calorie Spicy Sriracha Chicken Bowls - Easy, Flavor-Packed Meal Prep

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chicken: 1.5 pounds boneless, skinless chicken breasts, thinly sliced
  • Vegetables: 1 red bell pepper (sliced), 1 small red onion (sliced), 2 cups broccoli florets, 1 cup shredded carrots
  • Base: 3 cups cauliflower rice or 2 cups cooked jasmine or brown rice
  • Healthy fats: 1 tablespoon avocado or olive oil
  • Fresh elements: 2 cloves garlic (minced), 1 tablespoon grated fresh ginger, 1 lime (zested and juiced), fresh cilantro and green onions for garnish
  • Sriracha sauce mix: 3 tablespoons sriracha, 2 tablespoons low-sodium soy sauce or coconut aminos, 1 tablespoon rice vinegar, 1 tablespoon honey or maple syrup, 1 teaspoon sesame oil (optional), 2–3 tablespoons water to thin as needed
  • Seasonings: 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, red pepper flakes to taste (optional)
  • Optional add-ins: 1/2 cup edamame (shelled), 1 teaspoon toasted sesame seeds

Method
 

  1. Make the sauce. In a small bowl, whisk sriracha, soy sauce, rice vinegar, honey, sesame oil, lime zest, and half the lime juice. Add 2–3 tablespoons water to loosen. Taste and adjust heat or sweetness. Set aside.
  2. Season the chicken. Pat the chicken dry and toss with salt, pepper, garlic, and ginger. Add 2 tablespoons of the sriracha sauce to lightly coat as a quick marinade.
  3. Cook the vegetables. Heat a large skillet over medium-high with the oil. Add broccoli and red onion; cook 3–4 minutes until crisp-tender. Add bell pepper and carrots; cook 2–3 more minutes. Transfer veggies to a plate.
  4. Sear the chicken. In the same pan, add the chicken in a single layer. Cook 5–7 minutes, stirring occasionally, until cooked through and lightly browned.
  5. Glaze with sauce. Return the veggies to the pan. Pour in half of the remaining sauce and toss over medium heat for 1–2 minutes until glossy. If you want extra heat, sprinkle in red pepper flakes.
  6. Warm the base. If using cauliflower rice, quickly sauté it in a separate pan with a pinch of salt for 3–4 minutes. If using cooked rice, reheat until steamy.
  7. Assemble the bowls. Divide the base among bowls. Top with the chicken and vegetables. Drizzle with the remaining sauce and the rest of the lime juice. Finish with cilantro, green onions, sesame seeds, and edamame if using.
  8. Taste and adjust. Add a squeeze more lime, a dash of soy, or an extra streak of sriracha until it’s just right for you.