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Healthy Bang Bang Chicken Bowls - Spicy, Creamy, and Fresh

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the Chicken: 1.25–1.5 lb boneless, skinless chicken breasts (or thighs)
  • 1 tablespoon olive oil or avocado oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika (smoked or sweet)
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • For the Bang Bang Sauce (Lightened): 1/3 cup plain 2% Greek yogurt
  • 3 tablespoons light mayonnaise
  • 2–3 tablespoons sweet chili sauce
  • 1–2 teaspoons sriracha or chili-garlic paste (to taste)
  • 1 tablespoon lime juice
  • 1–2 teaspoons honey or maple syrup (optional, to balance heat)
  • Pinch of salt
  • For the Bowls: 3 cups cooked brown rice or jasmine rice (or cauliflower rice)
  • 1 cup shredded carrot
  • 1 cup thinly sliced red cabbage
  • 1 red bell pepper, thinly sliced
  • 1 cucumber, halved and sliced
  • 2 green onions, thinly sliced
  • 1/4 cup chopped fresh cilantro
  • Lime wedges, for serving
  • Sesame seeds or crushed peanuts, for garnish (optional)

Method
 

  1. Cook the rice. Prepare your rice according to package directions. Fluff and keep warm. For a lower-carb option, steam cauliflower rice until tender and season lightly with salt and pepper.
  2. Mix the bang bang sauce. In a bowl, whisk Greek yogurt, light mayo, sweet chili sauce, sriracha, lime juice, and honey. Add a pinch of salt. Taste and adjust heat and sweetness. The sauce should be creamy, tangy, and a little spicy.
  3. Season the chicken. Pat chicken dry. Toss with oil, garlic powder, onion powder, paprika, salt, and pepper until evenly coated.
  4. Cook the chicken. Heat a large nonstick skillet over medium-high. Add the chicken and cook 4–6 minutes per side, depending on thickness, until golden and cooked through. Rest for 5 minutes, then slice or cube. You can also grill or air-fry for a charred finish.
  5. Prep the vegetables. While the chicken cooks, slice the cabbage, bell pepper, cucumber, and green onions. Shred the carrot. Chop the cilantro.
  6. Assemble the bowls. Divide rice among bowls. Top with chicken and a generous handful of each veggie. Spoon 1–2 tablespoons of bang bang sauce over the chicken and drizzle a little more over the veggies if you like.
  7. Finish and serve. Sprinkle with sesame seeds or crushed peanuts. Add cilantro and a squeeze of lime. Serve extra sauce on the side.