Spicy Chicken Bowl
Spicy Chicken Bowl

Preparation time 25 minutes

Total time: 35 minutes

Serves 2

Ingredients

Chicken

  1. 15 ml (1 tbsp.) ketchup
  2. 10 ml (2 tsp.) sriracha sauce
  3. 10 ml (2 tsp.) lemon juice
  4. 5 ml (1 tsp.) vegetable oil
  5. 5 ml (1 tsp.) smoked paprika
  6. 2,5 ml (1/2 tsp.) garlic powder
  7. 340 g (3/4 lb) half chicken breasts, cut in 1in strips

Bowls

  1. 30 ml (2 tbsp.) mayonnaise
  2. 5 ml (1 tsp.) sriracha sauce
  3. 5 ml (1 tsp.) water
  4. 300 g (2 cups) cooked brown rice, warm (see chef’s secret)
  5. u 2 Libanese cucumber, diced
  6. 50 g (1/2 cup) marbled mild cheddar cheese, grated
  7. 1 small red onion, sliced, rinced, drained
  8. 100 g (1/2 cup) marinated beets, drained and cubed
  9. 75 g (1/2 cup) frozen corn, thawed
  10. 50 g (1/4 cup) sliced kalamata olives, drained
  11. Tzatziki sauce, to taste

Directions

Chicken

  1. In a bowl, mix all the ingredients except the chicken. Season with salt and pepper. Add the chicken and coat it well with the marinade.
  2. Place the chicken strips in the air fryer basket, spacing them out. Cook at 200°C (400°F) for 10 minutes, or until fully cooked, flipping the pieces halfway through. Keep warm.

Bowls

  1. Meanwhile, in a small bowl, whisk together the mayonnaise, sriracha, and water.
  2. Divide the rice into two bowls. Top with the remaining ingredients and the warm chicken. Drizzle the mayonnaise mixture over the chicken.

Chef’s Secret

To get 300 g (2 cups) of cooked rice, you will need to cook 100 g (1/2 cup) of raw rice.

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