Ingredients
Scale
- 2 large chicken breasts, diced
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and freshly ground black pepper to taste
- 1/4 cup spicy mayo or sriracha mayo
- 1 cup cooked rice (white, brown, or cauliflower rice)
- 1 cup fresh cucumber, sliced
- 1 avocado, sliced
- Pickled red onions (optional)
- Fresh cilantro for garnish
Instructions
- In a bowl, combine diced chicken breasts with 1 tablespoon of olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper. Toss until evenly coated. Let it marinate for at least 15 minutes.
- Heat a skillet over medium-high heat and add the remaining olive oil. Cook the marinated chicken until golden brown and cooked through, approximately 6-8 minutes. Set aside.
- Start with a bed of cooked rice in a large bowl. Customize with cauliflower rice or brown rice if desired.
- Top the rice with cooked chicken, sliced cucumbers, avocado slices, and pickled red onions if using. Garnish with fresh cilantro.
- Drizzle with spicy mayo or sriracha mayo. Serve immediately for peak freshness.
Notes
- Feel free to substitute the chicken with tofu, shrimp, or beef for variation.
- Using gluten-free soy sauce or tamari ensures the dish is gluten-free.
- Prepare and assemble the bowl just before serving to maintain optimal texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner
- Method: Stovetop
- Cuisine: Healthy
- Diet: Low-carb, High-protein
Nutrition
- Serving Size: 1 bowl (about 350g)
- Calories: 430 kcal Kcal
- Sugar: 3g
- Sodium: 510mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 7g
- Protein: 32g
- Cholesterol: 95mg