Sriracha Chicken Protein Bowl Recipe
Recipe information
Make Sriracha Chicken Protein Bowl in just 1h 15m. Ignite your taste buds with our Sriracha Chicken Protein Bowl! Tender, grilled chicken marinated in zesty sriracha sauce sits atop a bed of fluffy quinoa and fresh mixed greens. Topped with vibrant cherry tomatoes, crunchy cucumbers, and creamy avocado, this bowl is a perfect balance of heat and freshness. Drizzled with a tangy lime vinaigrette, it’s a nutritious and flavorful meal that will fuel your day!
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Ingredients
Protein Bowl Ingredients
Cooking Directions
1. Prepare the Chicken
In a bowl, mix the Sriracha sauce, olive oil, salt, and pepper. Add the chicken breast and coat it well with the mixture. Let it marinate for at least 30 minutes.
2. Cook the Rice
While the chicken is marinating, cook the brown rice according to package instructions. Typically, this involves rinsing the rice, adding it to a pot with water (2 cups water for 1 cup rice), bringing it to a boil, then reducing to a simmer for about 45 minutes.
3. Cook the Chicken
Heat a grill pan or skillet over medium-high heat. Cook the marinated chicken for about 6-7 minutes on each side, or until fully cooked and juices run clear. Remove from heat and let it rest for a few minutes before slicing.
4. Steam the Broccoli
In a steaming basket or microwave, steam the broccoli florets for about 5-7 minutes until tender but still crisp.
5. Assemble the Bowl
In a bowl, layer the cooked brown rice, topped with sliced chicken, steamed broccoli, and shredded carrot. Sprinkle with chopped green onions and sesame seeds.
6. Serve
Enjoy your Sriracha Chicken Protein Bowl while warm!
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