Looking For Delicious High Protein Meals? Try These Bang Bang Chicken Rice Bowls!🍗🍚🔥

Ingredients

• 1.5 pounds Boneless Skinless Chicken Thighs (cut into 1‑inch cubes)
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper (freshly ground)
• 1 teaspoon Garlic Powder
• 1 teaspoon Onion Powder
• 1 teaspoon Smoked Paprika
• 0.5 teaspoon Ginger Powder
• 2 tablespoons Olive Oil (extra‑virgin preferred)
• 0.5 cup Light Mayonnaise
• 0.5 cup Fat‑Free Yogurt
• 2 tablespoons Sweet Chili Sauce
• 1 tablespoon Sriracha
• 1 tablespoon Rice Vinegar
• 2 tablespoons Fresh Parsley (chopped)
• 2 tablespoons Unsalted Butter (cut into cubes)
• 2 cloves Garlic (minced)
• 0.25 cup Onion (finely chopped)
• 2 tablespoons Shredded Coconut (unsweetened, toasted)
• 2 cups Cooked Rice (leftover, cooled)
• 1 teaspoon Lemon Zest (fresh)
• 1 tablespoon Lemon Juice (freshly squeezed)

Instructions

1. Cube and Season Chicken

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

   Time: PT5M

2. Prepare Bang Bang Sauce

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

   Time: PT5M

3. Coat Chicken for Baking

   Spread the seasoned chicken cubes in a single layer on a sheet pan lined with parchment paper. Drizzle a thin layer of the Bang Bang sauce over the chicken and toss gently to coat.

   Time: PT5M

4. Bake or Air Fry Chicken

   Place the sheet pan in a pre‑heated oven at 400°F (200°C) or set the air fryer to 400°F. Cook for 25 minutes, turning halfway through, until the chicken is golden‑brown and crispy and reaches an internal temperature of 165°F.

   Time: PT25M

   Temperature: 400°F

5. Final Sauce Coating

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

   Time: PT2M

6. Sauté Garlic and Onion in Butter

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

   Time: PT5M

7. Add Coconut and Season

   Stir in the shredded coconut and cook for an additional 2 minutes, allowing it to toast lightly and release aroma.

   Time: PT2M

8. Combine Rice, Lemon, and Flavors

   Add the cooked rice to the skillet, then sprinkle lemon zest and drizzle lemon juice. Toss everything together for 3 minutes until the rice is heated through, fluffy, and evenly coated with the butter‑garlic‑coconut mixture.

   Time: PT3M

9. Plate and Serve

   Spoon a portion of the lemon‑coconut rice onto a plate, top with a generous handful of Bang Bang chicken, and drizzle any extra sauce if desired. Serve immediately or store for meal‑prep.

   Time: PT2M

Nutrition Facts

Calories

590

Protein

45 g

Carbohydrates

60 g

Fat

20 g

Fiber

3 g