On the Menu: Spicy Chicken Bowl

On the Menu: Spicy Chicken Bowl


1 Chicken Breast (sliced up into strips)
1 Carrot cut into slices
Green Pepper (Cubed)
Tomato (Cubed)
1/2 an Avocado
1 Mini Sweet Potato (Roasted)
Spinach or Mixed Greens
1 leaf of Iceberg Lettuce
1/8 Cup of Rice

The great thing about this bowl is that it can be eaten hot or cold, you can prep everything in advance for a quick meal down the line!

Start by peeling and slicing the sweet potato. Season to your taste, I just used a pinch salt & pepper and brushed it with coconut oil to avoid them sticking to the pan. From there, roast the potato in the oven at 350 degrees for about 30 minutes (or until it softens).

While the sweet potato is cooking, you can get the rice cooking as well.

The Spicy chicken adds the kick to this dish, but you can add the spice to your taste! The other elements in the bowl will compensate for the heat, but only you can decide the heat level that is best for you. Start by slicing a chicken breast into strips and put it into a frying pan at medium heat. I seasoned with chilli flakes and some chilli powder. Feel free to avoid this element as well if you do not eat meat, you could add the spice to the sweet potato to still maintain the spice factor.

Once the cooked elements are prepared simply slice up come carrots into thin sticks, cut some avocado slices and cube the tomatoes and green peppers and tear a lettuce leaf into smaller pieces.

And that’s it! Now just assemble the bowl as you would like to, when you are ready to eat! I put a layer of rice on the bottom and added each element in a ring around the bowl with the chicken in the middle.

What did you think? Anything you would add to enhance the flavor? Give this recipe a shot and let me know your thoughts in the comment section below.

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