Description
These nutrient-dense Asian fusion bowls feature grilled chicken with a bold sriracha-mayo glaze, fluffy brown rice, and crisp cabbage. A satisfying, portion-controlled meal that delivers 25g protein and 5g fiber per serving.
Ingredients
1.5 lbs boneless, skinless chicken breast
1 cup brown rice
4 cups shredded cabbage (green or Napa)
2 tbsp reduced-sugar soy sauce
1 tbsp honey
1 tbsp minced garlic or garlic paste
2 tbsp light mayonnaise (non-GMO preferred)
1 tbsp freshly bottled sriracha
1 tsp rice vinegar
Instructions
Rinse brown rice in cold water until water runs clear
Combine rice and 2 cups water in a heavy-bottomed pot
Bring to boil, reduce heat to low, cover, and simmer 40 minutes
Fluff rice with a fork before portioning
Dry chicken breasts with paper towels
Mix 2 tbsp reduced-sugar soy sauce, 1 tbsp honey, and 1 tbsp minced garlic
Marinate chicken 15 minutes at room temperature
Preheat grill to medium-high heat
Cook chicken 5–6 minutes per side until golden-brown
Let chicken rest 5 minutes before slicing
Combine 2 tbsp light mayo, 1 tbsp sriracha, and 1 tsp rice vinegar in a bowl
Whisk until smooth and pourable
Adjust seasoning with salt and pepper, if needed
Serve bowls with 1 cup cooked rice, 1/4 source of cabbage, and 3–4 tbsp chicken mixture topped with sauce
Notes
Pre-rinse rice thoroughly for best texture
Marinating at room temperature is safe for up to 15 minutes; refrigerate for longer marination
Cook rice and chicken simultaneously for time efficiency
Store leftover sauce in the fridge for up to 2 weeks
For vegetarian option: substitute chicken with tofu or chickpeas
Use a grill pan if outdoor grilling is unavailable
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 5g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 2g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 95mg