Bang Bang Chicken Power Bowl

• khẩu phần: Makes 4 servings

Nguyên liệu

• 1 lb boneless chicken thighs

• 1/2 tsp avocado oil

• 1 tbsp soy sauce.

• salt, pepper

• 1 tbsp garlic powder

• 1 tbsp onion powder

• 1tbsp smoked paprika

• the juice of half a large lime

• 1/2 tbsp powdered monkfruit or sweetener

• optional: 1 tbsp gluten free flour or cornstarch.

• rice

• 1/4 head cabbage

• 3-4 thinly sliced Persian cucumbers

• 1 thinly shredded carrot

• 3 finely sliced scallions

• 1 thinly sliced jalapeño (remove seeds if you like)

• large handful of roughly chopped cilantro.

• 1 tbsp sesame oil

• 3 tbsp rice vinegar

• 2 tbsp tamari or soy sauce

• 3 tbsp mayo

• 2 tbsp sriracha

• 1.5 tbsp unsweetened ketchup

• the juice of half a lime

• 1/4 tsp cayenne pepper

• 1/2 tsp powdered monkfrit

Hướng dẫn

540 cals, 48g protein, 18 net carbs per serving

1.Finely dice 1lb chicken thighs into small pieces. Add to a bowl and drizzle with 1/2 tsp avocado oil, 1 tbsp soy sauce. Season with salt, pepper, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tbsp smoked paprika, the juice of half a large lime, 1/2 tbsp powdered monkfruit or sweetener, & optional: 1 tbsp gluten free flour or cornstarch. Mix well, then pop in the oven at 400F for 32 mins, or airfry at 400F for 22 mins.

2.For the base, I used my Kaizen high protein lowcarb rice, but use any rice you like.

3.For the cucumber cabbage slaw, I thinly shredded 1/4 head cabbage with a mandolin, add it to a bowl with 3-4 thinly sliced Persian cucumbers, 1 thinly shredded carrot, 3 finely sliced scallions, 1 thinly sliced jalapeño (remove seeds if you like), and a large handful of roughly chopped cilantro. Add 1 tbsp sesame oil, 3 tbsp rice vinegar, 2 tbsp tamari or soy sauce, a pinch of salt and pepper, then mix really well, taste and adjust. I added 1 tbsp of toasted sesame seeds for a nice crunch.

4.For the Creamy Bang Bang Sauce, mix together 3 tbsp mayo, 2 tbsp sriracha, 1.5 tbsp unsweetened ketchup, the juice of half a lime, 1/4 tsp cayenne pepper, and 1/2 tsp powdered monkfrit. Mix well, taste, and add 2 tbsp of water to thin out the sauce if you wish.

When you’re ready to eat, just assemble! I divided everything into 4 servings: I plated up 1 serving Kaizen lowcarb rice as the base, 4oz cooked chicken, a cup of slaw, drizzled some of the sauce, topped with fresh cilantro & sesame seeds.