There’s something about combining sweet and spicy flavors that feels like dancing on the edge of chaos—in a good way, of course. This Sweet and Spicy Chicken Bowl recipe doesn’t just sit on a plate; it explodes with flavor, like that unexpected Taylor Swift concert surprise. (Did you hear about her dropping in at Travis Kelce’s game?) Anyway, whether you’re channeling your inner chef or just looking to jazz up a weeknight dinner, this dish is like a culinary rollercoaster you won’t want to miss.
Steps
- Cook the rice by placing 1 cup of brown rice and 1 3/4 cup of chicken broth in a pot. Cover with a lid, bring to a boil, then reduce to low heat and let it simmer for 25 minutes. Once done, turn off the heat and allow it to rest for 10 more minutes before fluffing with a fork.
- Prepare the spice mix by combining 1 tsp mild chili powder, 1/2 tsp ground cumin, 1/4 tsp garlic powder, 1/4 tsp smoked paprika, 1/8 tsp cayenne pepper, freshly cracked black pepper to taste, and 1/4 tsp salt. Add 1 Tbsp olive oil, 1 Tbsp honey, and 1/2 tsp apple cider vinegar, then mix thoroughly.
- Chop the chicken breast into small bite-sized pieces and toss them in the spice mix to coat evenly. Set the seasoned chicken aside while you prep the other ingredients.
- Rinse and drain a 15oz can of black beans, and drain an 8oz can of pineapple tidbits, chopping them into smaller pieces. Slice 2 green onions and roughly chop 1/4 bunch of cilantro. Cut an avocado in half and slice or cube the flesh.
- Heat a large non-stick skillet over medium heat. Add the seasoned chicken pieces and sauté until they are cooked through and slightly browned, about 5-7 minutes.
- Assemble the bowls by placing 3/4 cup of cooked rice in each bowl. Top each with 1/4 of the cooked chicken, black beans, pineapple, avocado, green onions, and cilantro.
- Optional: Add a drizzle of sriracha, BBQ sauce, or a light touch of ranch dressing for extra flavor. Store the bowls in the fridge for meal prep throughout the week.
Ingredients
- 1 teaspoon mild chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- 1/8 teaspoon cayenne pepper
- Freshly cracked black pepper, to taste
- 1/4 teaspoon salt
- 1 tablespoon olive oil
- 1 tablespoon honey
- 1/2 teaspoon apple cider vinegar
- 1 cup uncooked brown rice
- 1 3/4 cup chicken broth
- 1 boneless, skinless chicken breast (approximately 3/4 lb.)
- 1 can (8 oz.) pineapple tidbits in juice
- 1 can (15 oz.) black beans
- 1 ripe avocado
- 2 green onions
- 1/4 bunch fresh cilantro (optional)
Nutritional Values
Calories: 1559.8 kcal | Carbohydrates: 202.2 g | Protein: 93.92 g | Fat: 41.72 g | Sodium: 2575.4 mg | Fiber: 9.6 g
FAQ
- Can I substitute the avocado if it’s expensive in my area?
- Absolutely! If avocados are a bit pricey, you can opt for a creamy cheese like Monterrey Jack or a spicy Pepper Jack as a substitute.
- What can I use if I run out of honey for the spice mix?
- If honey is unavailable, you can use brown sugar as an alternative. It provides a similar sweetness that complements the spice mix well.
- Is it okay to use BBQ sauce instead of the homemade spice mix?
- Yes, if you’re not concerned about sugar content, bottled BBQ sauce can be a convenient substitute for the homemade spice mix to coat the chicken.
- What happens to the avocado if stored in the fridge for a few days?
- The avocado might get slightly brown around the edges, but it won’t turn completely black like mashed avocado or guacamole. It will still taste great.
- Can I add extra toppings or sauces to the Sweet n’ Spicy Chicken Bowls?
- Certainly! You can drizzle your favorite BBQ sauce, sriracha, or even a little ranch dressing over the top for added flavor. Just remember to use them sparingly.
Tips
- To enhance the flavors and add a touch of creaminess, consider drizzling your favorite BBQ sauce, sriracha, or a light amount of ranch dressing over the Sweet n’ Spicy Chicken Bowls. Alternatively, a small dollop of sour cream could work well.
- If avocados are too expensive in your area, you can substitute them with a creamy cheese like Monterrey Jack or Pepper Jack to maintain the creamy texture and add a touch of spice.
- When cooking the chicken, ensure it’s chopped into small pieces. This allows it to cook quickly and evenly, preventing it from drying out. Using a non-stick skillet can help avoid sticking due to the sugar content in the spice mix.
- If you’re worried about the avocado browning in the fridge, don’t be. It may develop a slight discoloration around the edges, but it will still taste great and won’t turn completely black like guacamole.
Equipment
- Non-stick skillet
- Small pot with lid
