Quick chicken rice bowls (Print Version)

# Ingredients:

→ Chicken

01 - 1/4 cup tapioca starch or potato starch
02 - 1 teaspoon garlic powder
03 - 1/2 teaspoon salt
04 - 1/2 teaspoon pepper
05 - 1/2 teaspoon paprika
06 - 1 1/2 pounds boneless skinless chicken breasts, cubed (about 3 cups)
07 - 2 Tablespoons avocado oil

→ Sauce

08 - 3 Tablespoons avocado mayo, divided
09 - 1/3 cup honey
10 - 3 Tablespoons sweet chili sauce
11 - 1-2 Tablespoons hot sauce
12 - 2 teaspoons minced garlic
13 - 1/2 teaspoon salt

→ Veggies

14 - 1 Tablespoon avocado oil
15 - 1 1/2 cups sliced carrots
16 - 2 cups sliced red cabbage
17 - 1/2 teaspoon garlic powder
18 - 1/2 teaspoon salt
19 - 1/4 teaspoon pepper

→ Bowls

20 - 2 cups cooked jasmine rice
21 - 1 medium cucumber, sliced
22 - Freshly squeezed lime juice to taste
23 - 1 medium green onion stalk, chopped (for garnish)
24 - Black sesame seeds (optional, for garnish)

# Instructions:

01 - Mix tapioca starch, garlic powder, salt, pepper, and paprika in a bowl. Toss your cubed chicken in this mixture until each piece is nicely coated.
02 - Heat avocado oil in a large non-stick skillet over medium-high heat. Add your coated chicken pieces and let them get golden and crispy for about 5-8 minutes before flipping. Cook another 5-8 minutes until all sides are beautifully browned and chicken is fully cooked. Give it a little stir to break up any pieces that stuck together.
03 - While the chicken cooks, whisk together 1 tablespoon of mayo, honey, sweet chili sauce, hot sauce, minced garlic, and salt in a large bowl. Set aside about 1/4 cup of this delicious sauce for drizzling later.
04 - Once cooked, let your chicken rest on paper towels for a minute to shed any excess oil. Then toss the chicken in the big bowl of sauce until every piece is generously coated in that sweet-spicy goodness.
05 - Add another splash of avocado oil to the same pan and bring it back up to medium-high heat. Toss in the carrots and let them cook for about 10 minutes. Then add your vibrant red cabbage along with garlic powder, salt, and pepper. Cook for another 5-7 minutes, stirring occasionally, until the veggies are tender-crisp.
06 - Take that 1/4 cup of sauce you set aside earlier and whisk in the remaining 2 tablespoons of mayo until smooth. This makes a perfect creamy drizzle for the finished bowls.
07 - Warm your jasmine rice and divide it between 4 bowls. Add fresh cucumber slices and a squeeze of lime juice to each. Top with your colorful cooked veggies and the saucy chicken. Finish with a sprinkle of chopped green onions, black sesame seeds if you're feeling fancy, and a generous drizzle of that extra bang bang sauce.

# Notes:

01 - You can adjust the spice level by adding more or less hot sauce to suit your taste.
02 - For meal prep, store the veggies, rice, chicken, and extra sauce separately to maintain the perfect texture.
03 - This protein-packed meal contains 40 grams of protein per serving - perfect for an energizing dinner!
04 - Created by a busy mom of three, this recipe is designed to get a balanced, delicious meal on the table quickly.

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