Sweet Chili Chicken & Rice Bowl

Serves | 8-10

Ingredients:

• ~5 lb chicken thighs, cut into 1” cubes

• Salt, pepper, garlic powder (to taste)

• 2 c frozen peas

• Drizzle tamari, soy sauce, or coconut aminos

• Drizzle sesame oil

For Serving (optional):

• Sweet chili sauce, sesame seeds, green onion

Directions

1. Cook rice according to package instructions. Set aside.

2. Heat griddle or large skillet over medium-high heat with a drizzle of avocado oil. Add chicken to a large bowl, season lightly with salt, pepper, and garlic powder and mix to coat. Add to griddle and cook 8–12 minutes, stirring occasionally, until golden and cooked through.

3. Move chicken to side (or remove from skillet). Add cooked rice and frozen peas. Drizzle with sesame oil and tamari. Toss and cook 3–5 minutes until heated through and coated.

4. Combine everything and toss. Serve immediately or divide into meal prep containers. Top with sweet chili sauce and desired garnishes.

Notes: We use the 3-pack organic chicken thighs from Costco (weight can vary). Don’t overthink measurements—adjust to taste. Swap peas for broccoli or a veggie blend, or omit altogether. For a creamy option, mix sweet chili sauce with a spoonful of mayo.

Meal Prep Containers

You’ll find more recipes like this in my NEW eBook, A Better Way To Meal Prep: High-Protein Freezer Meals.