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–+ servings

Chili Chicken with Cucumbers and Rice

This chili chicken bowl is a high-protein, flavor-packed meal with a perfect balance of sweet heat and freshness. Tender marinated chicken pairs with crisp cucumbers, fluffy rice, and a creamy chili drizzle for an easy, satisfying dish that’s great for meal prep or weeknight dinners.
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Servings: 4
Course: Main Course
Cuisine: Asian-Inspired
Calories: 525
Ingredients Method Nutrition Notes

Ingredients
 
 

For the Chicken:
  • 600 g boneless skinless chicken thighs or breasts
  • 2 tbsp sweet chili sauce
  • 1 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 1 clove garlic minced
  • 1 tsp chili flakes optional
  • 1/2 tsp salt
  • 1/4 tsp black pepper
For the Bowl:
  • 2 cups cooked jasmine or basmati rice
  • 1 medium cucumber thinly sliced
  • 1 tbsp sesame seeds optional
  • 2 green onions sliced
For the Chili Sauce Drizzle:
  • 3 tbsp sweet chili sauce
  • 1 tbsp mayonnaise or Greek yogurt
  • 1 tsp lime juice

Method
 

  1. Marinate the Chicken: In a bowl, combine sweet chili sauce, soy sauce, rice vinegar, sesame oil, garlic, chili flakes, salt, and pepper. Add chicken and marinate for 20–30 minutes.
  2. Cook the Chicken: Heat a nonstick pan over medium heat. Add the marinated chicken and cook for 5–6 minutes per side until golden and fully cooked. Let rest, then slice.
  3. Make the Sauce: In a small bowl, whisk together sweet chili sauce, mayonnaise or Greek yogurt, and lime juice until smooth.
  4. Assemble the Bowls: Add a layer of cooked rice to each bowl. Top with cucumber slices and sliced chicken.
  5. Drizzle and Garnish: Spoon the chili-lime sauce over the chicken. Finish with sesame seeds and sliced green onions.
  6. Serve: Enjoy warm for a balanced and refreshing meal.

Nutrition

Calories: 525kcalCarbohydrates: 48gProtein: 45gFat: 15g

Notes

  • Store chicken, rice, and toppings separately for freshness
  • Add cucumber fresh to keep it crisp
  • Reheat chicken and rice before assembling
  • Sauce can be made ahead and stored for up to 4 days
  • Use Greek yogurt instead of mayo for a lighter option
 

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