Dinner

These bowls are a clean-eating, gluten-free and dairy-free dinner made with real ingredients you can feel good about. Juicy chicken is tossed in a naturally sweetened sticky sauce and served in a balanced bowl that's high in protein and full of flavor. Perfect for anyone looking for a wholesome, gut-friendly meal without processed ingredients.

Sticky Chicken Bowls

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Sticky Chicken Bowls

Sticky Chicken Bowls

These bowls are a clean-eating, gluten-free and dairy-free dinner made with real ingredients you can feel good about. Juicy chicken is tossed in a naturally sweetened sticky sauce and served in a balanced bowl that's high in protein and full of flavor. Perfect for anyone looking for a wholesome, gut-friendly meal without processed ingredients.

Ingredients

For the Bowls
  • 2/3 cup uncooked white rice (or cauliflower rice for a lighter option)
  • 1 head broccoli, chopped into florets
  • 2 large chicken breasts, cut into bite-size pieces
  • 1–2 tbsp avocado oil or olive oil
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp onion powder
  • 1 tsp dried oregano
Sticky Sauce + Marinade
  • ½ cup coconut aminos
  • ¼ cup honey
  • ¼ cup rice vinegar
  • 3 cloves garlic, minced
  • 1 tbsp sriracha (adjust to taste)
  • 1 tsp toasted sesame oil
  • 1 tsp ground ginger
  • 2 tsp arrowroot powder + 2 tbsp water (slurry — added later)
Creamy Sriracha Drizzle
  • ½ cup paleo mayo
  • 1 tbsp sriracha
  • 2–3 tbsp water, to thin
  • Squeeze of fresh lime (optional)

Instructions

  1. Prepare rice
  2. In a large bowl, add the chicken pieces and season directly with: salt, pepper, chili powder, smoked paprika, onion powder, dried oregano. Toss to evenly coat the chicken.
  3. In a separate bowl, whisk together: coconut aminos, honey, rice vinegar, garlic, sriracha, sesame oil, ground ginger. Pour the marinade over the seasoned chicken and toss well. Cover and marinate for 15–30 minutes (or up to 24 hours in the fridge).
  4. Steam the broccoli until bright green and just fork-tender.
  5. Heat avocado oil or olive oil in a large skillet over medium-high heat. Add the marinated chicken along with all the marinade to the pan and spread into an even layer. Cook for 8–10 minutes, stirring occasionally, until chicken is cooked through and sauce has reduced slightly.
  6. In a small bowl, whisk together arrowroot powder and water. Pour the slurry into the skillet and stir continuously for 1–2 minutes, until the sauce becomes glossy, thick, and sticky, coating the chicken. Remove from heat.
  7. In a small bowl, mix mayo, sriracha, water (to thin) and lime juice. Stir until smooth and drizzle-able.
  8. Layer each bowl with rice (or cauliflower rice), broccoli, chicken, and sriracha drizzle