Description
These baked chicken rice bowls are topped with a spicy sesame dressing, fresh vegetables, and fluffy rice for a satisfying meal.
Ingredients
Scale
- For the chicken:
- 2 boneless, skinless chicken breasts (about 1 lb)
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- For the rice:
- 1 cup jasmine or long-grain rice
- 1 1/2 cups water
- 1/2 teaspoon salt
- For the spicy sesame dressing:
- 3 tablespoons soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon honey or brown sugar
- 1 tablespoon sriracha or gochujang (adjust to taste)
- 1 teaspoon toasted sesame seeds
- 1 clove garlic, minced
- 1 teaspoon grated fresh ginger
- For the bowls:
- 2 cups cooked rice
- 1 cup shredded carrots
- 1 cup cucumber, diced
- 1/2 cup edamame, shelled and cooked
- 1 avocado, sliced
- 2 green onions, sliced
- 1 tablespoon sesame seeds for garnish
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a small bowl, mix the olive oil, salt, pepper, garlic powder, and paprika. Rub the mixture all over the chicken breasts.
- Place the chicken on the prepared baking sheet and bake for 20-25 minutes, or until the internal temperature reaches 165°F (74°C). Let rest for 5 minutes, then slice.
- While the chicken bakes, cook the rice: In a medium saucepan, combine rice, water, and salt. Bring to a boil, then cover, reduce heat to low, and simmer for 15-18 minutes until tender. Fluff with a fork.
- Make the dressing: In a small bowl or jar, whisk together the soy sauce, sesame oil, rice vinegar, honey, sriracha, sesame seeds, garlic, and ginger until well combined.
- Assemble the bowls: Divide the cooked rice among serving bowls. Top with sliced chicken, shredded carrots, cucumber, edamame, and avocado slices.
- Drizzle the spicy sesame dressing over each bowl. Garnish with green onions and sesame seeds. Serve immediately.
Notes
For a gluten-free version, use tamari instead of soy sauce. The dressing can be stored in the refrigerator for up to 1 week.
Nutrition
- Calories: 520
- Sugar: 10 g
- Fat: 20 g
- Carbohydrates: 45 g
- Protein: 35 g