Dinner
Sriracha Chicken Bowls
It comes together fast, uses simple ingredients, and checks every box: easy, satisfying, and gut-friendly. Definitely one of those “save it and make it again and again” kind of meals.
Sriracha Chicken Bowls
It comes together fast, uses simple ingredients, and checks every box: easy, satisfying, and gut-friendly. Definitely one of those “save it and make it again and again” kind of meals.
Ingredients
Chicken and Marinade
- 1 lb chicken breasts, cut into bite-sized pieces
- ¼ cup avocado oil
- 2 tbsp sriracha
- 1 tbsp raw honey
- Juice of ½ lemon
- 2 cloves garlic, minced
- Salt and pepper to taste
Sriracha Dressing
- ¼ cup extra virgin olive oil
- 2 tbsp sriracha
- Juice of ½ lemon
- 1 tsp onion powder
- 2 garlic cloves, minced
- Salt to taste
For Assembly
- Cooked white rice
- Mixed greens
- Cooked sriracha chicken
- Sliced avocado
- Pickled red onions
- Crumbled feta cheese
- Hummus
- Sriracha dressing
Instructions
- In a bowl, combine the chicken with avocado oil, sriracha, honey, lemon juice, garlic, salt, and pepper. Mix well to coat the chicken. Cover and marinate in the fridge for at least 30 minutes.
- Heat a skillet over medium heat. Add the chicken (along with the marinade) and cook for about 6–8 minutes, stirring occasionally, until fully cooked and slightly caramelized.
- Whisk all dressing ingredients together in a small bowl until well combined. Set aside.
- To assemble: Start with a base of rice and mixed greens in a bowl. Top with cooked chicken, sliced avocado, pickled onions, and crumbled feta. Add a dollop of hummus and drizzle with the sriracha dressing. Mix it all together or keep it layered—your choice.