Zesty Chicken Rice Bowls
These Zesty Chicken Rice Bowls are a delightful family meal, bringing together spicy, sweet, and savory flavors in a single dish. My family loves them for a weeknight treat because they come together so smoothly.
Ingredients
- 1.5 pounds boneless skinless chicken breasts or thighs thinly sliced
- 1 tablespoon arrowroot powder
- 1 tablespoon plus 1/3 cup tamari
- 2 tablespoons avocado oil
- black pepper to taste
- 2 tablespoons lemon juice
- 0.25 cup honey
- 2 tablespoons chili paste or to taste
- 1 tablespoon chopped fresh ginger
- 2 cloves garlic chopped
- 3 cups cooked rice
- cucumber, avocado, and kimchi for serving
- 0.33 cup avocado mayo
- 2 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- 1 teaspoon seasoned salt
- 0.25 teaspoon cayenne
Instructions
- Preheat your oven to 425°F. As it warms, let the anticipation of a savory meal grow.
- Arrange the chicken on a baking sheet, mixing it with tamari and lemon juice. Sprinkle on arrowroot for a light, crispy coating. Drizzle with avocado oil and season gently with pepper. Slide into the oven and bake for 15 minutes—you'll hear a gentle sizzle as it cooks.
- While the chicken bakes, whisk tamari, lemon juice, honey, chili paste, garlic, and ginger until the mix smells mouthwateringly fragrant.
- Pour two-thirds of your tangy sauce over the chicken and return to the oven for another 5 minutes. For that irresistible char, broil for 1-2 minutes, enjoying the sight of caramelized edges.
- To craft the yum sauce, blend together avocado mayo, ketchup, Worcestershire sauce, seasoned salt, and cayenne. Taste and adjust seasoning as desired.
- Finally, layer your bowls with rice, sliced cucumbers, avocado, the golden-brown chicken, and a dollop of kimchi. Toss on some yum sauce and savor the medley.
Notes
These Zesty Chicken Rice Bowls become a family favorite quickly—easy to prepare, with a dance of flavors and textures in each bite. Perfect for busy weeknights!