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Nashville Hot Chicken Protein Bowl - Spicy, Satisfying, and Easy

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

Ingredients
  

  • Chicken: 1.5 pounds boneless, skinless chicken breasts or thighs
  • Breading (optional for extra crunch): 1 cup panko or crushed cornflakes, 1 egg, 2 tablespoons cornstarch
  • Nashville hot spice blend: 2 teaspoons smoked paprika, 1 teaspoon cayenne (more to taste), 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon brown sugar, 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper
  • Hot oil sauce: 2 tablespoons avocado or canola oil, 1 tablespoon hot sauce, 1 teaspoon honey, pinch of chili flakes (optional)
  • Grain base: 2 cups cooked brown rice, quinoa, or farro
  • Veggies: 2 cups shredded green cabbage, 1 cup cherry tomatoes (halved), 1 cup cucumber (diced), 1/2 small red onion (thinly sliced)
  • Quick pickles (optional but great): 1/2 cup sliced dill pickles or 1/2 cup quick-pickled jalapeños
  • Yogurt ranch: 3/4 cup plain Greek yogurt, 1 tablespoon lemon juice, 1 teaspoon dried dill, 1/2 teaspoon garlic powder, salt and pepper to taste, splash of water to thin
  • Extras: 1 avocado (sliced), lime wedges, chopped parsley
  • Cooking staples: Olive oil, nonstick spray, salt, pepper

Method
 

  1. Prep the chicken. Pat chicken dry. Slice breasts into cutlets or bite-size pieces for faster cooking. Season lightly with salt and pepper.
  2. Mix the spice blend. In a small bowl, combine smoked paprika, cayenne, garlic powder, onion powder, brown sugar, salt, and black pepper. Set aside.
  3. Choose your texture: naked or crunchy. Naked (lighter): Toss chicken with 1 tablespoon olive oil and half the spice blend.
  4. Crunchy (still light): Whisk an egg in one bowl. In another, mix panko with cornstarch and half the spice blend. Dip chicken in egg, then panko mixture, pressing to coat.
  5. Cook the chicken. Oven: Arrange on a parchment-lined sheet. Spray lightly with oil. Bake at 425°F (220°C) for 15–20 minutes, flipping once, until the internal temp hits 165°F (74°C).
  6. Air fryer: 390°F (200°C) for 10–14 minutes, shaking or flipping halfway.
  7. Skillet: Heat a thin film of oil over medium-high. Cook 3–5 minutes per side until done.
  8. Make the hot oil sauce. Warm avocado oil in a small pan over low heat. Stir in hot sauce, honey, chili flakes, and the remaining spice blend. Remove from heat. It should be glossy and fragrant, not smoking.
  9. Toss the chicken in heat. Pour the hot oil sauce over cooked chicken and toss to coat. Adjust cayenne or honey to your heat preference.
  10. Cook the grains. If not already cooked, prepare brown rice, quinoa, or farro according to package directions. Fluff with a fork and season with a pinch of salt and a drizzle of olive oil.
  11. Prep the veggies. Shred cabbage thinly. Halve tomatoes. Dice cucumber. Slice red onion. Pat pickles dry so they don’t water down the bowl.
  12. Stir together yogurt ranch. Mix Greek yogurt, lemon juice, dried dill, garlic powder, salt, pepper, and a splash of water to thin until drizzle-able.
  13. Assemble the bowls. Add a scoop of grains, a handful of cabbage, tomatoes, cucumber, and onion. Top with hot chicken, pickles, and avocado. Drizzle with yogurt ranch. Finish with chopped parsley and a squeeze of lime.