Sweet Chili Rotisserie Chicken Bowls
Pulled rotisserie chicken broiled crispy with Thai sweet chili sauce + cucumber crunch salad and a low calorie rice blend.
Servings: 4 Bowls
Calories: 415kcal
Ingredients
- 1 pound Pulled Rotisserie Chicken
- 3/4 cup 180g Sweet Chili Sauce
For the Cucumber Crunch
- 6 Mini Persian Cucumbers or 14 oz seedless cucumbers, thinly sliced
- 1 bunch 8-10 Red Radishes, thinly sliced
- 1 handful Cilantro chopped
- 2 Tablespoons 32g Chili Crunch or Chili Oil
- 2 Tablespoons 32g Tahini (or peanut butter)
- Juice of 1 Lime
For the Rice
- 2 cups Cooked Jasmine Rice
- 3 cups or a 12 oz bag of frozen Cauliflower Rice
Instructions
- Set your oven to a high broil and place a rack in the center position.
- Toss the pulled chicken and sweet chili sauce together and place on a quarter sheet pan or large oven-safe pan.
- Once the oven is hot, place the chicken under the broiler for 6-8 minutes until the chicken is slightly browning around the edges. Stir the chicken around and broil for an additional 4-6 minutes until the sauce has thickened.*
- While the chicken is in the oven, mix all the cucumber crunch ingredients together in a large bowl and mix the cooked jasmine and cauliflower rice together.
- Assemble four bowls with about 4 ounces of chicken, 1 1/4 cups of the rice blend, and about 6 ounces of the cucumber crunch each.
Notes
The nutrition facts were calculated with rotisserie chicken white meat without skin.
*An alternative to broiling is using the stovetop. Simply add the chicken and sweet chili sauce to a pan, stir everything together, and leave untouched for a few minutes until the sauce begins to caramelize on the bottom. Flip the chicken to caramelize on multiple sides and you're done. My ramen with rotisserie chicken uses this method, for an example.
Nutrition
Serving: 1bowl | Calories: 415kcal | Carbohydrates: 40g | Protein: 36g | Fat: 14g | Fiber: 6g