Dinner
These chili crisp protein bowls are packed with bold flavor, nourishing veggies, and lean protein for a satisfying meal that’s both healthy and delicious. Perfect for meal prep or a quick weeknight dinner, this gluten-free bowl is loaded with whole food ingredients and a spicy kick from chili crisp.
Chili Crisp Protein Bowls
Chili Crisp Protein Bowls
These chili crisp protein bowls are packed with bold flavor, nourishing veggies, and lean protein for a satisfying meal that’s both healthy and delicious. Perfect for meal prep or a quick weeknight dinner, this gluten-free bowl is loaded with whole food ingredients and a spicy kick from chili crisp.
Ingredients
- 2 hard-boiled eggs, peeled and halved
- 2–3 tsp chili crisp (adjust to your spice preference)
- 1 cup cooked rice, quinoa, or cauliflower rice
- ½ avocado, sliced
- ½ cup cucumber, thinly sliced or chopped
- ¼ cup pickled red onion (optional but recommended!)
- Handful fresh herbs (cilantro, basil, or green onion)
- 1 tsp tamari or coconut aminos (for drizzling)
- Lime wedges (for serving)
Instructions
- Cook the eggs: Hard-boil by placing eggs in a saucepan, cover with water, and bring to a boil. Once boiling, turn off the heat and cover for 10–11 minutes. Cool under cold water and peel.
- season chicken breasts and bake at 400° for 30 minutes. Remove and slice:
- Warm your grain of choice (quinoa, rice, cauliflower rice, etc.).
- Divide rice between bowls. Add chicken, halved eggs, avocado, cucumber, and pickled onions.
- Spoon chili crisp generously over the chicken and eggs. Drizzle with liquid or coconut aminos, sprinkle herbs on top. Finish with a squeeze of lime.