If you’re trying to hit your protein goals without eating plain chicken and broccoli every day — these Spicy Chicken Bowls are your new obsession.
They’re high in protein, full of flavor, customizable, and made to fit your routine whether you’re bulking, shredding, or just trying to eat cleaner without falling asleep at your desk.
💪 Why They Work
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40+g protein per bowl
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Balanced macros: carbs, fiber, healthy fats
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Stores well for 3–4 days
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Pairs with any sauce or flavor twist
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No more boring meal prep
🛒 What You’ll Need (Makes 4 Bowls)
For the Chicken:
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600g chicken breast, sliced
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1 tbsp olive oil
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1 tsp smoked paprika
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½ tsp garlic powder
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½ tsp chili flakes or cayenne
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Salt & black pepper to taste
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Juice of ½ lime
For the Base:
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2 cups cooked jasmine rice (or quinoa/brown rice)
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1 large head broccoli, chopped
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2 bell peppers, sliced
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Olive oil, salt, pepper
For the Sauce (Game Changer):
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3 tbsp Greek yogurt
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1 tbsp sriracha
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1 tsp honey or maple syrup
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Splash of water to thin
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Optional: pinch of garlic or chili powder
🔥 How to Make It
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Season your chicken with oil, lime, and spices. Let marinate for 15 min (or overnight if meal prepping).
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Roast your veggies at 200°C (400°F) with a little olive oil, salt, and pepper — about 20 minutes.
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Cook chicken on a grill pan or skillet over medium heat until golden and fully cooked.
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Whisk together the sauce ingredients and taste-test for heat.
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Assemble bowls: rice base → chicken slices → roasted veggies → drizzle that spicy yogurt sauce on top.
🍴 Variations & Add-Ons
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Add avocado slices or guac for healthy fats 🥑
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Swap chicken for tofu or tempeh for plant-based gains
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Use cauliflower rice to go low-carb
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Top with seeds or chopped nuts for crunch
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Serve with a boiled egg for even more protein
🧊 Storage Tips
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Store bowls in airtight containers in the fridge (up to 4 days)
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Keep sauce on the side until ready to eat
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Reheat in the microwave for 1–2 minutes, add a splash of water to rice if needed
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