Bang Bang Chicken Bowl

Servings: 2

Ingredients:

Bowl:

• 1/3-1/2 cup dry basmati rice (~1-1.5 cups cooked)

• ~14 lightly breaded chicken breast chunks (Kirkland brand, can also use regular chicken breast)

• 1-1.5 cups shredded cabbage or coleslaw mix

• 1/2-1 carrot, ribboned (use a vegetable peeler)

• 1/4-1/2 cucumber, sliced

• 2 green onions, sliced

• juice of half a lime

Bang Bang Sauce:

• ¼ cup plain Greek yogurt

• 1 tbsp sweet chilli sauce

• 1/2-1 tsp sirracha (to taste)

• ½ tsp rice vinegar (or lime juice)

• 1tbsp water (to thin)

Directions:

• Cook rice (according to package directions)

• Cook chicken. Bake at 425 for 12-15 minutes until crispy and heated through.

• Prep veggies while cooking. Shred cabbage, slice cucumber, slice green onions, shred carrot. Toss the cage in the juice of half a lime and a touch of salt.

• Make sauce. Mix all sauce ingredients until smooth. Add water as needed to reach drizzle consistency.

• Assemble & serve. Divide ingredients evenly into 2 bowls and top with green onions.