Description
A vibrant collision of flavors and textures, these creamy, spicy, and savory rice bowls are a healthier alternative to takeout, perfect for meal prep and family dinners.
Ingredients
Scale
- 1000g boneless chicken thighs, cubed
- 1.5 tsp salt
- 2 tsp pepper
- 2.5 tsp garlic powder
- 2.5 tsp onion powder
- 2 tsp smoked paprika
- 2 tsp ginger powder
- 3 tsp olive oil
- 100g light mayo
- 60g fat-free Greek yogurt
- 50g reduced-sugar sweet chili sauce
- 50g sriracha
- 20g rice vinegar
- 1 tbsp parsley
- 260g uncooked white rice
- 20g reduced-fat butter
- 170g white onion, diced
- 35g garlic, finely chopped
- 1 tsp oregano
- 1 tsp parsley
- 1 tsp chili flakes (optional)
- 35g shredded coconut
- Zest & juice of ½ lemon
Instructions
- In a large bowl, toss together the cubed chicken thighs, salt, pepper, garlic powder, onion powder, smoked paprika, ginger powder, and olive oil. Cover and let marinate for 10-30 minutes.
- In a bowl, whisk together the light mayo, Greek yogurt, sweet chili sauce, sriracha, rice vinegar, and half of the parsley. Set half aside.
- Preheat your oven to 200°C (400°F). Arrange the marinated chicken on a baking sheet and bake for 22-25 minutes, flipping halfway through.
- In a large skillet, melt the butter over medium heat. Sauté the diced onion for 3–4 minutes, then add garlic. Stir in oregano, parsley, chili flakes, shredded coconut, and cooked rice. Toss gently.
- Spoon the rice mixture into bowls. Top with chicken and drizzle with the remaining sauce. Garnish with parsley.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. The flavors enhance after marination.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 120mg