Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 cup Greek yogurt or mayonnaise
- 3 tablespoons sriracha sauce
- 2 tablespoons honey
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon rice vinegar
- 1 cup cooked jasmine or basmati rice
- 1 cup shredded lettuce or coleslaw mix
- 1 ripe avocado, sliced
- 2 green onions, chopped
- Sesame seeds for garnish
- Salt and pepper to taste
Instructions
- Season the chicken breasts with salt and pepper. Cook in a skillet over medium heat until golden and cooked through, about 6-7 minutes per side. Let rest, then slice into strips.
- In a bowl, combine Greek yogurt, sriracha, honey, soy sauce, sesame oil, and rice vinegar. Mix until smooth.
- In bowls, layer cooked rice, shredded lettuce, sliced chicken, avocado slices, and green onions.
- Drizzle generously with the spicy sauce and sprinkle with sesame seeds. Add extra hot sauce or lime if desired.
Notes
- For added flavor, marinate the chicken in some of the spicy sauce for 30 minutes before cooking.
- Use grilled chicken for a smoky flavor or oven-crisped chicken strips for convenience.
- Store components separately in airtight containers for up to 3 days for meal prep.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop, Assembly
- Cuisine: Healthy American
- Diet: Gluten-Free (with gluten-free soy sauce)
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal Kcal
- Sugar: 12 g
- Sodium: 650 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 8 g
- Protein: 30 g
- Cholesterol: 85 mg