Description
Golden, crispy chicken bites meet fluffy rice, vibrant veggies, and a creamy, spicy drizzle for a high-protein, big-flavor weeknight dinner. Fast, satisfying, and customizable, this bowl is perfect for busy evenings.
Ingredients
For the Crispy Chicken:
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1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
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1 tbsp olive oil (or avocado oil)
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½ cup panko or breadcrumbs
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¼ cup grated Parmesan (optional)
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½ tsp garlic powder
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Salt & pepper, to taste
For the Bowls & Spicy Drizzle:
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2 cups cooked jasmine rice (or brown rice/quinoa)
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1 cup steamed or sautéed veggies (broccoli, bell peppers, zucchini, etc.)
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2 tbsp mayo or Greek yogurt
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1–2 tsp sriracha or hot sauce
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1 tsp honey or lime juice
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Optional garnish: chopped green onions, sesame seeds
Instructions
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Prep Chicken & Coating:
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Pat chicken dry. Toss with olive oil.
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Mix panko, Parmesan, garlic powder, salt, and pepper. Press chicken into the mixture until fully coated.
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Cook Chicken:
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Air fryer: Preheat to 400°F (200°C). Cook chicken in a single layer 10–12 min, flipping halfway, until golden and 165°F internally.
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Oven: Preheat to 425°F (220°C). Place on a wire rack over a baking sheet; bake 15–20 min, flipping halfway.
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Make Spicy Drizzle:
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Whisk together mayo, sriracha, and honey (or lime juice). Adjust heat or tanginess to taste.
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Assemble Bowls:
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Divide rice between bowls. Arrange veggies on one side. Top with crispy chicken. Drizzle with sauce and sprinkle optional garnish.
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Serve & Enjoy:
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Notes
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Korean-Inspired: Toss chicken with gochujang; drizzle soy sauce, sesame oil, and kimchi.
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Lemon-Herb: Skip spicy drizzle; toss chicken with lemon zest, juice, and parsley.
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Vegetarian: Use tofu or chickpeas instead of chicken.
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Buffalo Style: Toss cooked chicken in buffalo sauce; drizzle blue cheese or ranch.
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Less Spicy: Serve drizzle on the side or mix mayo with honey for kid-friendly flavor.