Description
Homemade “chicken brown rice bowl with sriracha yogurt sauce” delivers bold Mediterranean-inspired comfort straight to dinner tables. Spicy, creamy sauce and perfectly seasoned chicken create a quick weeknight meal you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 4 ounces (113 grams) cooked skinless chicken breast
- 1/2 cup (120 milliliters) cooked brown rice
- 1/2 cup (30 grams) baby arugula
- 1 ounce (28 grams) cubed avocado
- 6 grape tomatoes, halved
Cheese and Seasonings:
- 1/2 ounce (14 grams) shaved gruyere
- Kosher salt (to taste)
- Freshly ground black pepper (to taste)
Sriracha Yogurt Sauce:
- 2 tablespoons (30 milliliters) Greek yogurt (whole milk, plain)
- 1/2 teaspoon sriracha (adjust to taste)
- 1 teaspoon water (for thinning)
Instructions
- Create a zesty sriracha yogurt sauce by whisking Greek yogurt with sriracha and a splash of water until the mixture becomes silky and uniform.
- Lay a vibrant bed of baby arugula at the base of your serving bowl to create a fresh, peppery foundation.
- Carefully spread a generous portion of cooked brown rice over the arugula, creating an even, hearty layer.
- Arrange tender, seasoned chicken pieces across the rice, ensuring consistent coverage and protein distribution.
- Strategically place creamy avocado slices and juicy tomato chunks around the chicken to add color and varied textures.
- Delicately shower shaved gruyere over the entire bowl, allowing the cheese to subtly melt and integrate with the warm ingredients.
- Enhance the flavor profile by sprinkling a pinch of salt and freshly cracked black pepper to taste.
- Finish the dish by artfully drizzling the prepared sriracha yogurt sauce in a zigzag pattern, providing a creamy, spicy element to each bite.
Notes
- Customize the heat level by adjusting sriracha quantity for personal spice tolerance.
- Swap Greek yogurt with dairy-free alternatives like coconut or almond yogurt for vegan options.
- Use leftover rotisserie chicken or grilled tofu as quick protein substitutes to save cooking time.
- Experiment with different greens like spinach or kale if arugula isn’t available for added nutritional variety.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner
- Method: None
- Cuisine: Asian
Nutrition
- Serving Size: 2
- Calories: 450
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 85 mg