Description
These Chili Crisp Chicken Bowls are a delicious and spicy twist on a classic rice bowl, featuring marinated chicken cooked to perfection and served with creamy avocado and flavorful cilantro-lime rice.
Ingredients
Scale
For the Chicken:
- 1 pound boneless skinless chicken thighs or breasts
- 1 tablespoon chili crisp, plus more for serving
- 1 tablespoon soy sauce
- 3 cloves garlic, minced
- Kosher salt and pepper, to taste
- 1 tablespoon olive oil
For the Bowls:
- 2 (8.5-oz) pouches cilantro-lime microwavable rice
- 2 small avocados, diced
- ½ cup chopped fresh cilantro
- Optional sauces: sriracha mayo, yum yum sauce, or sweet Thai chili sauce for drizzling
Instructions
- Marinate the Chicken: In a medium bowl, toss the chicken with chili crisp, soy sauce, garlic, salt, and pepper. Marinate for at least 30 minutes.
- Cook the Chicken: Heat olive oil in a large skillet over medium heat. Add the chicken and cook for 7–8 minutes, flipping halfway until fully cooked and lightly browned.
- Prepare the Bowls: Heat the rice according to package directions and divide between four serving bowls. Top each bowl with chicken, diced avocado, and cilantro. Drizzle with optional sauce and an extra spoonful of chili crisp if desired.
Notes
- For meal prep, store avocado separately and add just before eating to prevent browning.
- Add sautéed bell peppers, shredded carrots, or steamed edamame for extra texture and nutrients.
- Prep Time: 10 minutes (plus 30 minutes marinating)
- Cook Time: 10 minutes
- Category: Main Course
- Method: Marinating, Searing
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 7 g
- Protein: 28 g
- Cholesterol: 70 mg
