Chicken bowls with Calabrian chili sauce offer a delightful blend of spicy, tangy flavors paired with tender chicken and wholesome grains. This recipe is perfect for those looking to spice up their meal prep routine or enjoy a quick and satisfying dinner. The Calabrian chili sauce adds a kick of heat and depth of flavor, complementing the grilled chicken and fresh vegetables. Whether you’re craving a nutritious lunch or a hearty dinner, these chicken bowls are sure to become a favorite in your household.
Ingredients
For the Chicken:
- 2 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
For the Calabrian Chili Sauce:
- 1/2 cup Calabrian chili paste (adjust based on spice preference)
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Juice of 1 lemon
- Salt and pepper, to taste
For the Bowls:
- Cooked quinoa or rice, for serving
- Cherry tomatoes, halved
- Cucumber, sliced
- Red onion, thinly sliced
- Fresh basil leaves, torn
- Crumbled feta cheese (optional)
- Lemon wedges, for serving
Instructions
Step 1: Marinate and Cook the Chicken
- Prepare the Chicken: Place the chicken breasts between two sheets of plastic wrap and gently pound them to an even thickness (about 1/2 inch thick). This ensures even cooking.
- Marinate: In a bowl, combine olive oil, smoked paprika, salt, and pepper. Rub this mixture all over the chicken breasts and let them marinate for at least 15-20 minutes at room temperature, or refrigerate for up to 1 hour for deeper flavor.
- Grill or Pan-Fry: Heat a grill pan or skillet over medium-high heat. Cook the chicken breasts for 6-7 minutes per side, or until cooked through and no longer pink in the center. Alternatively, you can grill the chicken on an outdoor grill. Once cooked, set aside and let rest for a few minutes before slicing.
Step 2: Prepare the Calabrian Chili Sauce
- Make the Sauce: In a small bowl, whisk together Calabrian chili paste, minced garlic, olive oil, lemon juice, salt, and pepper. Adjust the spice level to your preference by adding more or less chili paste.
Step 3: Assemble the Chicken Bowls
- Arrange the Base: Divide cooked quinoa or rice among serving bowls.
- Add Vegetables: Arrange cherry tomatoes, cucumber slices, and thinly sliced red onion on top of the quinoa or rice.
- Slice Chicken: Slice the grilled chicken breasts into thin strips.
- Assemble: Place the sliced chicken on top of the vegetables in each bowl.
- Drizzle with Sauce: Spoon the Calabrian chili sauce generously over the chicken and vegetables.
- Garnish: Sprinkle torn basil leaves and crumbled feta cheese (if using) over each bowl.
- Serve: Serve the chicken bowls with lemon wedges on the side for an extra burst of citrus flavor.
Tips for Success
- Calabrian Chili Paste: This paste is available in most specialty grocery stores or online. Adjust the amount based on your spice tolerance, as it can vary in heat intensity.
- Meal Prep: These chicken bowls are excellent for meal prep. Store the components separately in airtight containers in the refrigerator for up to 3 days. Assemble the bowls just before serving to keep them fresh and vibrant.
- Variations: Customize your bowls by adding avocado slices, roasted bell peppers, or olives. You can also swap quinoa or rice for couscous or farro, depending on your preference.
- Leftovers: Leftover Calabrian chili sauce can be stored in the refrigerator for up to a week. Use it as a marinade for other proteins or as a spicy condiment for sandwiches and wraps.
Conclusion
These chicken bowls with Calabrian chili sauce are a delicious and satisfying meal option that combines grilled chicken with vibrant vegetables and a zesty chili sauce. Packed with flavor and nutrients, this dish is perfect for busy weeknights or leisurely lunches. Enjoy the spicy kick of the Calabrian chili sauce alongside the freshness of the vegetables and the tender grilled chicken for a delightful culinary experience.