Description
Crispy, spiced chicken thighs, lemony coconut rice, and a creamy, spicy-sweet sauce that might just change your life. This bowl is a celebration of balance: indulgent taste meets real nourishment, with 40g of protein per serving and under 30 minutes hands-on. You’re about to fall in love with dinner again—yes, even on a Tuesday.
Ingredients
Chicken Marinade:
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1000g boneless chicken thighs, cubed
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1.5 tsp salt, 2 tsp pepper
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2.5 tsp each garlic powder, onion powder
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2 tsp smoked paprika
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2 tsp ginger powder
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3 tsp olive oil
Bang Bang Sauce:
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100g light mayo
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60g fat-free Greek yogurt
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50g reduced-sugar sweet chili sauce
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50g sriracha
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20g rice vinegar
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1 tbsp parsley (or chives/cilantro)
Lemon Garlic Herb Coconut Rice:
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260g uncooked white rice (or 5 cups cooked)
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20g reduced-fat butter
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170g white onion, 35g garlic (finely chopped)
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1 tsp each: salt, oregano, parsley, chili flakes
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35g shredded coconut
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Zest & juice of ½ lemon
Instructions
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Marinate Chicken – Toss all marinade ingredients. Let sit 10–30 mins.
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Make Sauce – Whisk all sauce ingredients. Taste and adjust spice. Set half aside.
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Cook Chicken – Bake or air-fry at 200°C/400°F for 22–25 mins, flipping halfway. Brush with sauce while hot.
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Sauté Rice Base – In butter, sauté onion (3–4 mins), then garlic. Stir in herbs, coconut. Add cooked rice, lemon zest, juice. Toss gently.
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Assemble – Spoon rice into bowls. Top with chicken and drizzle with sauce. Garnish with parsley.
- Prep Time: 10 mins
- Cook Time: 25 mins
Nutrition
- Calories: 470 per serving
- Fat: 20g
- Carbohydrates: 35g
- Protein: 40g