Description

Indulge in the vibrant flavors of the Spicy Chicken Rice Bowl with Avocado & Cucumber Salad, a dish that offers both nourishment and taste. Perfect for busy weeknights or meal prepping, this bowl features tender, spiced chicken served over fluffy white rice, complemented by creamy avocado and a refreshing cucumber-tomato salad. Topped with a zesty spicy mayo, it’s a delightful feast for the senses that can be customized to your liking.

Ingredients

Scale

150g boneless, skinless chicken breast
1 tsp olive oil
1 tsp paprika
1 tsp garlic powder
1 tsp cayenne pepper (adjust to spice preference)
Salt & black pepper, to taste
1 cup uncooked white rice
1 cup water
Pinch of salt
1 cup sliced cucumber
1 cup cherry tomatoes, halved
2 tbsp diced red onion
1 tsp chopped fresh parsley or dill
Avocado, sliced
1 tbsp spicy mayo (mayonnaise mixed with sriracha)

Instructions

Rinse rice until water runs clear. Combine with water and salt in a pot. Bring to a boil, then reduce heat, cover, and cook for 12-15 minutes until fluffy.
Toss chicken cubes with olive oil, paprika, garlic powder, cayenne pepper, salt, and black pepper. Cook in a skillet over medium-high heat for 6-8 minutes until golden brown and fully cooked.
In a small bowl, combine sliced cucumber, halved cherry tomatoes, diced red onion, chopped parsley or dill, salt, and pepper. Toss gently to mix.
Add cooked rice to a bowl. Arrange slices of avocado on top along with cooked chicken and cucumber salad. Drizzle with spicy mayo before serving.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main
Method: Skillet, Pot
Cuisine: American

Nutrition

Serving Size: 1 bowl (approximately 400g)
Calories: 540
Sugar: 5g
Sodium: 600mg
Fat: 22g
Saturated Fat: 4g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 65g
Fiber: 6g
Protein: 30g
Cholesterol: 75mg

Keywords: Feel free to customize the spice level of the chicken or add your favorite vegetables to the salad. For added crunch, consider topping with toasted nuts or seeds.