Bang Bang Chicken Bakes
Directions
- 1Preheat the oven to 350 degrees.
- 2Arrange 5 oven safe containers on a ½ cookie sheet.
- 3Measure out 15 tablespoons of basmati rice and wash it.
- 4Add 3 tablespoons of rice to each bowl.
- 5Add a 1/4 cup of chicken broth to each bowl. If you don't have chicken broth, water works just fine.
- 6Add 2 tablespoons of light mayo to each bowl.
- 7Add 2 tablespoons of sweet chili sauce to each bowl.
- 8Add about 1 teaspoon of Sriracha per bowl. You can do more or less depending on how spicy you want it.
- 9Stir all the ingredients in the bowls thoroughly.
- 10Dice up chicken and season it with 2 teaspoons each of garlic powder, onion powder, chili powder, and 1 teaspoon each of salt and pepper.
- 11Top each bowl with 5 ounces of the seasoned chicken.
- 12Bake for about 35-40 minutes, or until the rice is cooked and chicken reaches 165 degrees.
- 13Remove the bowls from the oven and let them cool for about 15 minutes.
- 14Top with extra spicy mayo sauce, chopped green onions, and fresh avocado (on the day you eat them).
- 15Cover the bowls with lids and place them in the refrigerator for the week.
- 16Reheat in the microwave for 2-3 minutes each day.
Ingredients
- 15 tablespoons basmati rice
- 1.25 cups chicken broth
- 10 tablespoons light mayo
- 10 tablespoons sweet chili sauce
- 5 teaspoons Sriracha
- 25 ounces boneless skinless chicken breast
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons chili powder
- 1 teaspoon salt
- 1 teaspoon pepper
Equipment
baking sheetbowlssievemeasuring cupsspoonsforktongsoven safe containersovenmicrowave
Tips
- You can reserve some spicy mayo for topping once cooked; in that case, only use 1 tablespoon each of mayo, sweet chili sauce, and a squirt of Sriracha in the bowls, and save the remaining for drizzling on the finished bowls.
- Highly recommend topping with fresh avocado on the day you eat yours.