Looking For Delicious High Protein Meals? Try These Bang Bang Chicken Rice Bowls For Weight Loss

Ingredients

• 1.5 lb Boneless Skinless Chicken Thighs (cut into 1‑inch cubes)
• 1 tsp Salt
• 0.5 tsp Black Pepper (freshly ground)
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• 1 tsp Smoked Paprika
• 0.5 tsp Ginger Powder
• 1 tbsp Olive Oil (extra‑virgin preferred)
• 0.25 cup Light Mayonnaise
• 0.25 cup Fat‑Free Yogurt
• 2 tbsp Sweet Chili Sauce
• 1 tbsp Sriracha
• 1 tsp Rice Vinegar
• 2 tbsp Fresh Parsley (chopped)
• 2 tbsp Unsalted Butter (cut into pieces)
• 2 cloves Garlic (minced)
• 0.25 cup Onion (finely chopped)
• 0.25 cup Shredded Coconut (unsweetened)
• 1 tsp Lemon Zest
• 1 tbsp Lemon Juice
• 2 cup Cooked Rice (preferably day‑old, any variety)
• 0.5 tsp Salt (for rice)

Instructions

1. Cube and Season Chicken

   Slice the chicken thighs into 1‑inch cubes. In a large bowl combine salt, black pepper, garlic powder, onion powder, smoked paprika, ginger powder and olive oil. Toss the chicken until evenly coated and the mixture changes color slightly.

   Time: PT10M

2. Prepare Bang Bang Sauce

   In a separate bowl whisk together light mayo, fat‑free yogurt, sweet chili sauce, Sriracha, rice vinegar and chopped fresh parsley until smooth.

   Time: PT5M

3. Preheat Oven and Arrange Chicken

   Preheat the oven to 400°F (200°C). Line the sheet pan with parchment paper and spread the seasoned chicken in a single layer. Drizzle a thin layer of the Bang Bang sauce over the chicken.

   Time: PT5M

   Temperature: 400°F

4. Bake Chicken

   Bake for 25 minutes, turning the pieces halfway through, until the chicken is golden‑brown and reaches an internal temperature of 165°F (74°C).

   Time: PT25M

   Temperature: 400°F

5. Final Sauce Coating

   Remove the chicken from the oven and toss with the remaining Bang Bang sauce until each piece is fully coated and glossy.

   Time: PT2M

6. Sauté Aromatics for Rice Balls

   While the chicken rests, melt butter in a skillet over medium heat. Add minced garlic and chopped onion; sauté for 5 minutes until softened and fragrant.

   Time: PT5M

7. Add Coconut and Seasonings

   Stir in shredded coconut and a pinch of salt; cook for 2 minutes until the coconut is lightly toasted and aromatic.

   Time: PT2M

8. Combine Rice and Lemon

   Add the cooked rice, lemon zest, and lemon juice to the skillet. Toss gently and cook for 3 minutes, allowing the rice to absorb the flavors and become fluffy.

   Time: PT3M

9. Form and Serve Rice Balls

   With damp hands, shape the rice mixture into bite‑size balls. Plate the rice balls alongside the Bang Bang chicken and enjoy.

   Time: PT3M

Nutrition Facts

Calories

590

Protein

45 g

Carbohydrates

45 g

Fat

20 g

Fiber

3 g

Ingredient Substitutions

• Instead of Boneless Skinless Chicken Thighs: Chicken breast, Turkey thigh meat
• Instead of Salt: Sea salt, Kosher salt
• Instead of Black Pepper: White pepper
• Instead of Garlic Powder: Fresh minced garlic (1 clove)
• Instead of Onion Powder: Finely minced fresh onion (1 tbsp)
• Instead of Smoked Paprika: Regular paprika, Chipotle powder (½ tsp)
• Instead of Ginger Powder: Fresh grated ginger (½ tsp)
• Instead of Olive Oil: Canola oil, Avocado oil
• Instead of Light Mayonnaise: Greek yogurt (¼ cup)
• Instead of Fat‑Free Yogurt: Greek yogurt (low‑fat)
• Instead of Sweet Chili Sauce: Honey sriracha (1 tbsp)
• Instead of Sriracha: Hot sauce (1 tbsp)
• Instead of Rice Vinegar: Apple cider vinegar (½ tsp)
• Instead of Fresh Parsley: Cilantro, Dried parsley (1 tsp)
• Instead of Unsalted Butter: Olive oil (2 tbsp)
• Instead of Garlic: Garlic powder (½ tsp)
• Instead of Onion: Shallots (2 tbsp)
• Instead of Shredded Coconut: Toasted almond slivers (2 tbsp)
• Instead of Lemon Zest: Lime zest (1 tsp)
• Instead of Lemon Juice: Lime juice (1 tbsp)
• Instead of Cooked Rice: Quinoa (1.5 cup cooked)
• Instead of Salt (for rice): Soy sauce (1 tsp)

Equipment Needed

• Cutting Board
• Chef's Knife
• Mixing Bowl
• Whisk
• Sheet Pan
• Oven
• Skillet
• Spatula
• Measuring Spoons
• Zester (optional)

Critical Steps — Do Not Skip

• Season chicken evenly before cooking.
• Bake chicken until golden and internal temperature reaches 165°F.
• Coat baked chicken thoroughly with the Bang Bang sauce.
• Sauté garlic and onion until soft but not browned.
• Use day‑old rice for fluffy rice balls.

Chef Tips from the Video

• Line the sheet pan with parchment paper for easy cleanup and to prevent sticking.
• Toast the shredded coconut just until golden for extra nutty flavor.
• Add a squeeze of fresh lime instead of lemon for a different bright note.

Troubleshooting

Storage

Refrigerator: Store chicken and rice balls in separate airtight containers for up to 3 days.

Freezer: Freeze rice balls (single layer on a tray, then bag) for up to 2 months; freeze cooked chicken for up to 2 months.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Season and bake the chicken a day ahead; reheat in the oven for 5 minutes before serving.
• Form rice balls and freeze; reheat in the microwave or steam before serving.

Frequently Asked Questions