Directions
- 1Preheat oven to 350°F (175°C).
- 2Wash and measure out 15 tablespoons of basmati rice. Divide into 5 bowls, 3 tablespoons per bowl.
- 3Add 1/4 cup of chicken broth (or water) to each bowl.
- 4Add 2 tablespoons of light mayonnaise to each bowl.
- 5Add 2 tablespoons of sweet chili sauce to each bowl.
- 6Add 1 teaspoon of sriracha to each bowl.
- 7Stir all ingredients in each bowl until well combined.
- 8Season 25 ounces of boneless, skinless chicken breasts with 2 teaspoons each of garlic powder, onion powder, chili powder, 1 teaspoon of salt, and pepper.
- 9Add the seasoned chicken to each bowl.
- 10Bake for 40 minutes at 350°F (175°C).
- 11Let cool for 15 minutes.
- 12Top with spicy mayo sauce, green onions, and avocado slices.
Ingredients
- 15 tablespoons basmati rice
- 0.25 cup chicken broth
- 2 tablespoons light mayonnaise
- 2 tablespoons sweet chili sauce
- 1 teaspoon sriracha
- 25 ounces boneless, skinless chicken breasts
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons chili powder
- 1 teaspoon salt
- 1 teaspoon pepper
- 0.5 spicy mayo sauce
- 1 avocado
- 1 green onions
Equipment
ovenbaking sheetmixing bowlsmeasuring spoonsmeasuring cupforktongs
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