These Sriracha Lime Chicken Bowls have 41g of Protein and Less than 500 Calories

sriracha sauce

🥗Healthier: hot sauce

💰Cheaper: sriracha powder

Hot sauce can have fewer calories and be lower in sugar.

brown rice

🥗Healthier: quinoa

💰Cheaper: white rice

Quinoa adds protein while white rice is often cheaper.

avocado

🥗Healthier: mashed avocado

💰Cheaper: guacamole

Guacamole can provide similar flavor at a lower cost.

chicken breasts

🥗Healthier: chicken thighs

💰Cheaper: ground chicken

Ground chicken can be more affordable.

Cook 2 cups (300 g) of rice and set aside.

In a bowl on a scale, combine 3 tbsp (45 g) of lime juice, 3 tbsp (45 g) of sriracha, 2.5 tbsp (50 g) of honey, 2 tbsp (6 g) of garlic powder, 2 tbsp (6 g) of onion powder, 1 tsp (6 g) of salt, and 1 tsp (3 g) of black pepper. Whisk until combined.

Add 1 tbsp (15 g) of olive oil to the sauce and mix.

Trim excess fat from 2 lb (900 g) of boneless skinless chicken thighs and pour half of the sauce over the chicken, mixing with hands to coat. Marinate for 1-2 hours if possible, or proceed immediately.

Line a large sheet tray with foil, spray lightly with oil, and lay the chicken thighs smooth side down with space between them. Bake in the oven at 400°F (204°C) for about 30 minutes.

Prepare 2 small or 1 large Japanese sweet potato (400 g) by cutting into cubes about 1/2 inch in size. Also, prepare 4-5 stalks of green onions, cutting them in half and washing thoroughly to remove dirt, then slice thinly, keeping whites and greens separate.

Drizzle the sweet potato cubes with 1 tbsp (15 g) of olive oil and season with salt and pepper. Spread on a sheet tray and bake in the same oven for 20-25 minutes.

Thaw frozen broccoli in the microwave for a few minutes at 50% power to speed up cooking. Combine thawed broccoli with the sweet potato mixture and add 1 tbsp (15 g) of oil and more salt and pepper. Toss to combine and set aside.

After 20-25 minutes, flip the chicken and toss the sweet potatoes for even browning. Return both to the oven for an additional 5-10 minutes.

In a large skillet over medium-high heat, add the thawed broccoli and scallion whites, cooking for 3-5 minutes until slightly browned and cooked through.

Once the chicken is done, remove it from the oven and let it rest. Cut the chicken into medium to large dice to match the sweet potato size.

In the skillet, combine the chicken, sweet potatoes, and remaining sauce. Stir to mix well, then add the 2 cups (300 g) of cooked rice. Stir to combine, taste, and adjust seasoning as needed.

Divide the mixture into five meal prep containers, garnishing with green onion tops and lime wedges. Store in the fridge for up to 5 days.

To reheat, remove the lime wedge and microwave for about 2 minutes, then squeeze fresh lime juice before serving.

Cooking Techniques

Equipment Needed

Spice Level: