Chicken Archives - The Almond Eater Healthy, Real Food Recipes Tue, 24 Mar 2026 21:17:28 +0000 en-US hourly 1 https://wordpress.org/?v=6.9.4 https://thealmondeater.com/wp-content/uploads/2025/10/cropped-favicon-sage-32x32.png Chicken Archives - The Almond Eater 32 32 Sheet Pan Chicken and Potatoes https://thealmondeater.com/sheet-pan-chicken-and-potatoes/ https://thealmondeater.com/sheet-pan-chicken-and-potatoes/#respond Thu, 26 Mar 2026 09:00:05 +0000 https://thealmondeater.com/?p=129488 Close up on a roasted chicken breast surrounded by roasted potatoes on a sheet pan.This 1-hour Sheet Pan Chicken and Potatoes recipe soaks chicken and potatoes in a zesty lemon-garlic marinade before they’re cooked…]]> Close up on a roasted chicken breast surrounded by roasted potatoes on a sheet pan.

This 1-hour Sheet Pan Chicken and Potatoes recipe soaks chicken and potatoes in a zesty lemon-garlic marinade before they’re cooked together on the same pan and served with lemon and parmesan on top. A mouthwatering one-pan chicken dinner the whole family will love!

Close up on a roasted chicken breast surrounded by roasted potatoes on a sheet pan.

Why you’ll love this family favorite recipe!

Easy sheet pan dinner – Just like my sheet pan steak fajitas, this is one of those family-friendly dinners that’s incredibly low-effort and saves on cleanup. 

Flavor explosion! A mouthwatering marinade made from lemon, herbs, and simple spices fills the chicken and potatoes with zesty Mediterranean-inspired flavors.

Meal prep-friendly – Pack the baked chicken and potatoes in containers for hearty lunches you’ll actually look forward to during the week.

Table of Contents

The last thing I want to do after a long day of recipe testing and playing with my daughter is cook (and clean up) an extravagant dinner. Just thinking about the inevitable sink full of dishes makes my eyes feel heavy. 😴

On days like this, simple is the name of the game, and my Sheet Pan Chicken and Potatoes couldn’t be simpler. It’s one of those fantastic one-pan meals, like my lemon garlic sheet pan chicken, that turns everyday ingredients into a family-friendly dinner packed with flavor.

The secret? A zesty lemon-garlic marinade. It keeps the chicken juicy and fills the roasted potatoes with pops of Mediterranean-inspired flavors. Yum!

Overhead view of the ingredients for sheet pan chicken and potatoes in individual bowls.

Baked Chicken and Potatoes Ingredients

Potatoes – Baby potatoes or peewee potatoes are the best. Just chop ‘em in half and toss them in the marinade. No peeling necessary! If you don’t mind the extra work, feel free to use washed and cubed fingerling, red, or white potatoes instead. Even diced sweet potatoes would be a great swap.

Chicken – I sliced two large chicken breasts in half for this recipe. Boneless, skinless chicken thighs will also work, but they’ll take a little longer in the oven.

Lemon – I know bottled lemon juice is convenient, but try to go with freshly squeezed lemon juice here. You need the lemons for the finishing zest, anyway.

Herbs and spices – The lemon-garlic marinade gets its bright, Mediterranean-inspired flavors from a mix of dried oregano, paprika, dried parsley, salt, and pepper.

Garnishes – The cherry on top of this one-pan dinner is a generous sprinkle of freshly grated parmesan cheese and fresh lemon zest. Some fresh parsley, dill, or basil would also be amazing if you happen to have them on hand.

This list is to provide further clarification on a few of the ingredients. See recipe card below for the full ingredient list. 

How to Make Sheet Pan Chicken and Potatoes

Step 1: Make the marinade. Whisk the olive oil, lemon juice, garlic, oregano, paprika, parsley, salt, and pepper together in a bowl. 

Overhead view of the marinade for sheet pan chicken and potatoes in a small bowl.

Step 2: Marinate the chicken. Next, brush both sides of each chicken breast with some of the marinade. Set aside.

Overhead view of raw chicken breasts on parchment paper next to a small bowl of marinade.
Overhead view of seasoned raw baby potatoes in a glass bowl.

Step 3: Roast the potatoes. Add the sliced potatoes to a bowl and drizzle the remaining marinade on top. Toss to combine, then transfer them to the baking sheet. Roast for 15 minutes.

Step 4: Cook the chicken. Push the par-baked potatoes to the outside edges of the baking sheet and place the marinated chicken in the open space in the middle. Roast the chicken and potatoes for 10 minutes.

Overhead view of seasoned baby potatoes on a sheet pan.
Overhead view of uncooked seasoned chicken breasts and baby potatoes on a sheet pan.

Step 5: Serve. Garnish the roasted chicken and potatoes with lemon zest and parmesan cheese. Serve while everything is hot and enjoy!

Overhead view of roasted chicken and potatoes on a sheet pan next to a plate of chicken and potatoes.

Erin’s Tips and Tricks

  • You have the option to marinate the chicken for up to 24 hours in the fridge. The longer you marinate the chicken, the more flavorful and juicy it will be.
  • For a golden brown finish and extra crispy chicken, switch the oven to broil during the last 3 minutes. But don’t walk away—things can go from crisp to burnt pretty quickly.
  • If the potatoes and chicken are touching or look overcrowded in the pan, roast everything on two sheet pans instead and swap their positions in the oven (top rack to bottom rack) halfway through baking.

My Pro Tip

Roast More Vegetables

I like to combine the potatoes with even more vegetables when I have more produce than I know what to do with. Brussels sprouts, carrots, and parsnips will cook at the same time as the potatoes. Add more delicate veggies, like broccoli florets, bell peppers, red onion wedges, green beans, and asparagus, at the same time as the chicken. Staggering the vegetables like this ensures that everything finishes cooking at the same time.

Sheet Pan Dinner FAQs

Can I double the recipe?

You can definitely double the recipe if you need to serve more than 4 people (or want your meal prep to last even longer). Roast the chicken and potatoes on two sheet pans or in two batches if you only have one pan.

Does this recipe work with frozen chicken?

Yes, but thaw the chicken in the fridge first. You can even thaw it directly in the marinade, so it soaks up the flavors at the same time.

Storage

Make Ahead: When I know I’m going to be low on time, I’ll chop the potatoes and make the marinade 1 day ahead of time and store them separately in the fridge. 

Refrigerator: The leftover chicken and potatoes can be stored together in airtight containers for up to 4 days.

Freezer: You can freeze the cooked chicken for up to 2 months, but I’d avoid freezing the potatoes since they tend to become mushy when thawed.

Reheating: While you can reheat the chicken and potatoes in the microwave, I prefer to place them back on the sheet pan and warm them in a 350°F oven or a toaster oven until they’re warmed through.

Side view of a roasted chicken breast on a white plate with roasted potatoes and green peas on the side.

More Easy Sheet Pan Dinners

If you made this recipe, be sure to leave a comment and star rating below. Thanks!

Close up on a roasted chicken breast surrounded by roasted potatoes on a sheet pan.
Print

Sheet Pan Chicken and Potatoes

This 1-hour Sheet Pan Chicken and Potatoes recipe soaks chicken and potatoes in a zesty lemon-garlic marinade before they’re cooked together on the same pan and served with lemon and parmesan on top. A mouthwatering one-pan chicken dinner the whole family will love!
Course Main Course
Cuisine Mediterranean
Diet Gluten Free
Keyword sheet pan chicken and potatoes
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Calories 241kcal
Author Erin Alvarez

Ingredients

  • 1.5 lb baby yellow potatoes (preferably peewee potatoes if you can find them) halved or quartered if larger
  • 2 large chicken breasts halved
  • 3 tbsp olive oil
  • 3 tbsp lemon juice
  • 3 garlic cloves minced
  • 2 tsp oregano
  • 1 ½ tsp paprika
  • 1 tsp parsley
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 tsp lemon zest
  • 2 tbsp parmesan cheese freshly grated

Instructions

  • Preheat oven to 425°F and spray a large baking sheet with nonstick spray.
  • Start by making the marinade: add the olive oil, lemon juice, garlic, oregano, paprika, parsley, salt, and pepper to a bowl or glass measuring cup and whisk to combine.
  • Next, place the chicken onto a plate and brush both sides of each chicken breast with some of the marinade; set aside.
  • Slice the potatoes and place them into a bowl. Drizzle them with the remaining marinade and toss to combine. Pour the potatoes onto the baking sheet, then place them in the oven and roast for 15 minutes.
  • Remove the potatoes from the oven, then move them to the outside of the baking sheet, creating an open space in the middle. Transfer the chicken to the baking sheet, then place back into the oven and bake for 10 minutes.
  • Optional: once the time is up, switch the oven to broil and broil everything for 3 minutes.
  • Remove from the oven, then grate lemon zest over the chicken and parmesan cheese over top of everything. Enjoy!

Notes

*Calories are per serving and are an estimation

Nutrition

Calories: 241kcal | Carbohydrates: 3g | Protein: 25g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 74mg | Sodium: 463mg | Potassium: 460mg | Fiber: 1g | Sugar: 0.5g | Vitamin A: 132IU | Vitamin C: 9mg | Calcium: 58mg | Iron: 1mg
]]> https://thealmondeater.com/sheet-pan-chicken-and-potatoes/feed/ 0 15+ Chicken Recipes in 30 Minutes or Less https://thealmondeater.com/chicken-recipes-in-30-minutes-or-less/ https://thealmondeater.com/chicken-recipes-in-30-minutes-or-less/#comments Thu, 26 Feb 2026 10:00:00 +0000 https://thealmondeater.com/?p=128629 diced cooked chicken in a skillet with an Asian sauce and green onionsBelieve it or not, it doesn’t take long to create a flavorful chicken dish. This is a list of over…]]> diced cooked chicken in a skillet with an Asian sauce and green onions

Believe it or not, it doesn’t take long to create a flavorful chicken dish. This is a list of over 15 ways to prepare chicken in 30 minutes or less! Try one or all of these easy chicken recipes the next time you’re looking for a quick meal.

diced cooked chicken in a skillet with an Asian sauce and green onions

Table of Contents

When you don’t know what to make for dinner, make chicken. At least, that’s what I do. Chicken is incredibly versatile, and it pairs well with pretty much anything. Today I’ve rounded up 15 of my favorite chicken recipes to make for dinner, all of which can be made in under 30 minutes!

You can also browse all of my chicken recipes on my site if you prefer.

My go-to kitchen essentials for cooking chicken

You can browse all of my favorite kitchen tools here.

1. Honey Garlic Chicken

orange glazed chicken in a bowl over white rice and topped with green onions

Diced chicken is cooked in a skillet then coated in a savory-sweet honey garlic sauce that you’re gonna want to drizzle on everything. Plus, this honey garlic chicken is made in just 15 minutes, making it ideal for busy weeknights.

Quick easy and delicious.. 5 stars! Great with steamed veggies.

– michelle
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2. Air Fryer Chicken Thighs

crispy chicken thighs on a plate

Air fryer chicken thighs are probably the recipe I make most often from my site. That is, we cook these on an almost weekly basis. They’re quick and flavorful, plus you can switch it up by using different spice blends. Pair them with roasted veggies and rice for a complete meal!

This recipe was so dang good. So easy and fast. This is absolutely going into my dinner rotation.

– Anne
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3. Rotisserie Chicken Tacos

corn tortillas topped with shredded chicken, slaw, avocado, and a lime wedge

I like to call these chicken tacos “lazy girl tacos” because they’re made with store-bought rotisserie chicken. Yes really, and there’s no shame in that game! The chicken gets additional seasoning, then it’s paired with your favorite taco toppings for a VERY quick and healthy meal.

Awesome & easy! I used hot salsa and homemade taco seasoning. Spicy and delicious!

– jamey
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4. Baked Parmesan Chicken

baked parmesan chicken breasts on a baking sheet

I’ve been making this parmesan chicken since I was in my 20s. It was one of the first chicken recipes, and though I’ve since made a few tweaks, the base recipe is essentially the same, and it’s still so good.

What a delicious chicken recipe for my family. The instructions were easy to follow along and my family loved the chicken so much. Great recipe!

– joan
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5. Chicken Broccoli Ziti

skillet filled with ziti pasta, chicken, broccoli, and alfredo sauce

Chicken, broccoli and ziti pasta get coated in my healthy alfredo sauce for a tasty, saucy dinner. It’s easy to customize to your liking (swap the vegetable, swap the pasta shape, etc.), and it comes together quickly!

Love this chicken broccoli ziti recipe! Especially the white sauce, so versatile to use in many other recipes.

– Dee Dee
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6. Blackened Chicken

charred chicken breast in a cast iron skillet with some lime wedges

Chicken breasts are seasoned with a variety of spices, then pan-seared until it’s completely cooked. Last, drizzle with some lime juice and cilantro and you have yourself some very flavorful chicken!

I DID IT!!!…and these are delicious. And I can’t even cook!!

– stephen
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7. Chicken Pesto Pasta

pesto pasta in a skillet with chicken and grape tomatoes

Pesto lovers rejoice! This pasta is protein-packed and flavorful, and yes, you can use store-bought pesto if you prefer (I won’t judge). The recipe makes 6 servings, so you may just have leftovers too.

I’m usually not a pesto fan but my husband is, so I decided to make this and we loved it. It’s a keeper recipe.

– marianne
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8. Chicken Gnocchi Skillet

a bowl of gnocchi coated in a creamy sauce with tomatoes, spinach and sliced chicken

If you’re looking for a hearty chicken recipe, look no further than this chicken gnocchi skillet. The sauce is made with garlic, heavy cream and parmesan cheese and it is my husband’s favorite.

Wow this gnocchi was fantastic! My husband kept asking me to make it again later this week cause it was so good. So so scrumptious!

– lauren
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9. Creamy Garlic Chicken

chicken breasts in a skillet with an orange and brown-colored sauce overtop

Don’t you love when chicken is cooked completely in a skillet? I do! Fewer dishes = happier me. Besides that, this garlic chicken is, well, garlicky in the best way. Butter, garlic, chicken broth and a splash of coconut aminos (or soy sauce) gives the sauce so much flavor!

This was really delicious! Even my picky eater husband really liked it!

– cheryl
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10. Buffalo Chicken Pasta

a skillet filled with pasta, chicken and buffalo sauce

Pasta, chicken and of course buffalo sauce make this recipe quite simple and it packs a punch, too. Top it with blue cheese and a little ranch and you’ve got a kid-approved meal.

You know my son loves buffalo pizza. This is easier. This is just one of those meals where you don’t feel like cooking tonight.

– charlotte
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11. Chicken Lo Mein

chicken lo mein in a bowl with a fork.

This meal has everything: chicken, pasta and vegetables, so you don’t have to make any additional sides. The ingredients get tossed in a simple, Asian-inspired sauce that the whole family will enjoy!

I’m obsessed with noodles and this recipe is my favorite! It turned out so so yummy.

– enozia
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12. Mushroom Chicken

close up photo of cooked chicken breast in a skillet with a creamy mushroom sauce

Chicken breasts are cooked completely in a skillet, then coated in a creamy garlic mushroom sauce. The best part? The whole dish takes only 20 minutes to prepare. Serve it over rice with a side of air fryer vegetables for a balanced meal.

This was delicious! I would definitely make again. The sauce is rich and creamy, and the chicken was savory and tender.

– kathy
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13. Bruschetta Chicken Pasta

bruschetta chicken pasta on a plate with a fork and fresh basil on top

Seasoned with Italian seasoning, the chicken is pan-seared in a skillet. The pasta is coated in a balsamic sauce with garlic, tomatoes and parmesan cheese. Think: all of the bruschetta flavors you love, but with more protein.

What a great dinner! My family loved it and I’m definitely going to be making this again soon.

– Aaron
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14. Peanut Chicken Skillet

marinated diced chicken in a skillet sprinkled with cilantro

Once you prepare the creamy Thai peanut sauce, the actual chicken takes only 10 minutes to cook! Serve it over rice with a side of roasted cauliflower and enjoy this flavorful dish.

Easy and tasty!

– Andrea
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15. Chicken Mushroom Pasta

chicken mushroom pasta in a bowl with a fork and topped with grated parmesan

Chicken, mushrooms and pasta — what’s not to love? It’s a great way to use mushrooms, it’s surprisingly filling and yes, it’s ready in under 30 minutes.

This recipe was easy to make and delicious. The soy sauce gave it a little kick, and the sauce was really creamy. I served this with fresh green beans and it was a tasty, filling meal that will become one of my family’s favorites.

– curt
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16. Healthy Sweet and Sour Chicken

bowl of rice with sweet and sour chicken

Sweet and spicy chicken is traditionally quite sweet. This recipe is sweet, but it uses less sugar than most, making it a healthier option. If you want a chicken recipe that has a kick to it, this is it!

Delish! This is definitely going into the rotation.

– emily
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If you make any of these recipes, be sure to leave a comment and star rating on the recipe. Thanks!

Even more chicken recipes

]]> https://thealmondeater.com/chicken-recipes-in-30-minutes-or-less/feed/ 1 Bang Bang Chicken Bowls https://thealmondeater.com/bang-bang-chicken-bowls/ https://thealmondeater.com/bang-bang-chicken-bowls/#respond Mon, 23 Feb 2026 10:00:09 +0000 https://thealmondeater.com/?p=129155 side view of a bang bang chicken bowl.These flavor-packed Bang Bang Chicken Bowls drench crispy chicken bites, fresh veggies, and rice in a homemade bang bang sauce.…]]> side view of a bang bang chicken bowl.

These flavor-packed Bang Bang Chicken Bowls drench crispy chicken bites, fresh veggies, and rice in a homemade bang bang sauce. They’re gluten-free and easy to customize for Paleo or Whole30!

side view of a bang bang chicken bowl.

Why you’ll love this recipe!

Irresistible! Crispy chicken, spicy-savory bang bang sauce, and cooling fresh veggies make these bang bang bowls absolutely irresistible.

Meal prep recipe – Each component, from the fried chicken to the sauce, can be made days ahead of time.

Gluten-free – The chicken is coated in tapioca flour to keep this recipe gluten-free. Use cauliflower rice to make it Whole30 and Paleo instead!

Table of Contents

High-protein rice bowls, like my vegan burrito bowl and this egg roll in a bowl, are my all-time favorite lunches. I pile a ton of veggies over rice, add a delicious protein and sauce on top, and then dig in. Hello, flavor and textural heaven! 

My latest obsession is these Bang Bang Chicken Bowls. They’re made with a rice and cauliflower rice base, topped with pan-fried chicken pieces and crunchy vegetables, and smothered in my homemade bang bang sauce for a kick. 

I love how they’re gluten-free (and easy to customize for Paleo and Whole30), easy to make ahead of time, and seriously satisfying. I usually eat them for lunch, then make my bang bang shrimp for dinner because I can’t get enough of that amazing sauce.

overhead view of the ingredients for bang bang chicken bowls in individual small bowls.

Bang Bang Chicken Rice Bowl Ingredients

Chicken – I made these bowls with pan-fried chicken nuggets, sliced from 3 or 4 chicken breasts. Boneless and skinless chicken thighs or chicken tenders also work.

Tapioca flour – Dredging the chicken pieces in tapioca flour before frying not only gives them a light and crunchy coating but also keeps them gluten-free, Paleo, and Whole30. If you can’t find tapioca flour, feel free to use all-purpose flour or gluten-free all-purpose flour as a substitute.

Veggies – I topped the bowls with shredded red cabbage, carrots, and cucumber. 

Bang bang sauce – A finger-licking good sauce made from mayo, ketchup, sriracha, coconut aminos, garlic powder, and salt. I highly recommend making a double batch! It keeps well in the fridge for a few days and is incredible with shrimp, salmon, tacos, and grain bowls.

Rice – I like to make these bowls with a 50-50 mix of cooked white rice and cauliflower rice. Feel free to stick with one or the other if you prefer.

This list is to provide further clarification on a few of the ingredients. See recipe card below for the full ingredient list. 

Variations

  • Paleo & Whole30 option – Use cauliflower rice as the base instead of rice. Or, switch things up and use spiralized zoodles, sweet potato noodles, or spaghetti squash. Make sure you use avocado oil mayo, an approved unsweetened ketchup, and a sugar-free hot sauce in the bang bang sauce, too.
  • Vegetarian option – Swap the fried chicken for crispy baked tofu cubes instead. Yum!
  • Instead of plain rice – Make the base with cilantro lime rice or sweet and creamy coconut rice for a tropical twist. You can even skip the rice and serve the toppings over a bed of greens to turn this into a bang bang chicken salad.
  • More topping ideas – Sliced avocado, fresh cilantro, toasted sesame seeds, chopped peanuts, a drizzle of sweet chili sauce, or steamed edamame.

How to Make Bang Bang Chicken Bowls 

Step 1: Prep. Cook the rice, then slice the cabbage and cucumber. Set aside.

Step 2: Make the sauce. Whisk the bang bang sauce ingredients together in a small bowl. Refrigerate until you’re ready to serve.

sliced cucumbers and red cabbage on a cutting board.
a whisk in a bowl of bang bang sauce.

Step 3: Dredge the chicken. Heat the oil in a large skillet. Meanwhile, dredge half of the chicken nuggets in the whisked egg, then in the tapioca flour and salt mixture.

overhead view of raw chicken pieces, whisked eggs, and flour in 3 individual white bowls.

Step 4: Fry the chicken. Immediately place the dredged chicken pieces in the hot oil. Fry until all sides are browned and the chicken is cooked through, then transfer to a paper towel-lined plate. Repeat until you run out of chicken.

overhead view of raw chicken pieces frying in a skillet.
overhead view of chicken pieces frying in a skillet.

Step 5: Assemble. Divide the rice into 4 bowls and top with the chicken and veggies. Drizzle the sauce over top, then garnish with green onions. Enjoy!

side view of a spoon drizzling bang bang sauce over a bang bang chicken bowl.

Erin’s Tips and Tricks

  • Make sure the oil is hot enough. You can test it by dropping a tiny pinch of flour into the pan. If it sizzles immediately, the oil is ready for frying. 
  • Don’t crowd the pan with chicken. I like to pan-fry the pieces in two or three batches to help them cook evenly and prevent the oil from dropping in temperature.

My Pro Tip

Chill the Sauce

Chilling the homemade bang bang sauce ahead of time makes a big difference! Just 15 minutes in the fridge gives the garlic powder and sriracha time to infuse into the mayo, making the sauce even punchier.

Bang Bang Chicken FAQs

What is bang bang sauce?

Bang bang sauce is a sweet and spicy sauce made with mayonnaise, sweet chili sauce, and sriracha. My version adds coconut aminos to balance the subtle heat and tangy flavors.

Can I air fry the chicken instead of pan-frying?

For sure. Spray the basket with avocado oil, place the breaded chicken pieces in the basket (cooking in two or three batches if needed), and air fry at 380ºF for 10 to 12 minutes, shaking the basket halfway through.

Can I bake the chicken?

You sure can. For the crispiest results, I recommend placing the breaded chicken on a greased wire rack set on a baking sheet and baking at 400°F for 15 to 20 minutes.

What else is good with bang bang sauce?

This sauce is absolutely amazing with crispy proteins. Aside from chicken, you can drizzle it over crispy air fryer shrimp or use it as a dipping sauce with these juicy salmon bites. It’s a killer sauce on fish tacos, too!

Storage

Make Ahead: Planning on making these chicken bowls for meal prep? You can cook the rice and chicken, chop the veggies, and make the bang bang sauce, then store everything separately in the fridge until you’re ready to eat. 

Refrigerator: Store the leftover rice, chicken, veggies, and sauce in separate airtight containers in the fridge for 2 to 3 days.

overhead view of a bang bang chicken bowl.

More Meal Prep Bowls

If you made this recipe, be sure to leave a comment and star rating below. Thanks!

side view of a bang bang chicken bowl.
Print

Bang Bang Chicken Bowls

These flavor-packed Bang Bang Chicken Bowls drench crispy chicken bites, fresh veggies, and rice in a homemade bang bang sauce. They’re gluten-free and easy to customize for Paleo or Whole30!
Course Main Course
Cuisine American, Asian
Diet Gluten Free
Keyword bang bang chicken, bang bang chicken bowls
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4
Calories 1038kcal
Author Erin Alvarez

Ingredients

For the base:

  • 2 cups white rice cooked (or use all cauliflower rice for paleo/whole30)
  • 2 cups cauliflower rice cooked
  • Green onion for garnish

For the chicken:

  • ⅔ cup avocado oil for frying
  • 1 ½ lb. chicken breast cut into 1” pieces
  • 1 egg whisked
  • ⅔ cup tapioca flour
  • ½ tsp salt

For the veggies:

  • 2 cups Red cabbage thinly sliced
  • 1 cup Shredded carrots
  • 1 cup Cucumber

For the sauce:

  • ⅓ cup Mayo
  • 2 tbsp Ketchup
  • 1 tbsp Sriracha
  • 1 tsp Coconut aminos
  • ⅛ tsp Garlic powder
  • ⅛ tsp Salt

Instructions

  • Start by cooking the rice.
  • While the rice cooks, prep the veggies: slice the cabbage and cucumber, shred the carrots, and set them aside.
  • Make the sauce: whisk all of the sauce ingredients together in a small bowl and place it in the refrigerator until you’re ready to use.
  • Cook the chicken. Whisk the egg together in a shallow bowl. In a separate shallow bowl, add the tapioca flour and salt.
  • Heat the oil in a large skillet over medium heat. Once hot, add HALF of the chicken to the egg, then transfer to the flour mixture. Shake off any excess, then place into the skillet. Pan fry the chicken for 8-10 minutes, flipping frequently, until all sides get browned and the chicken is cooked through. Transfer to a paper towel-lined plate, then repeat this same process for the remaining chicken.
  • Assemble the bowls: divide the rice into 4 bowls, then top with the chicken and veggies. Drizzle sauce over top, along with the green onions and enjoy!

Notes

Optional add-ins: avocado, cilantro, edamame (if not paleo/whole30), sweet chili sauce (if not paleo/whole30)
*Calories are per serving and are an estimation

Nutrition

Calories: 1038kcal | Carbohydrates: 106g | Protein: 47g | Fat: 47g | Saturated Fat: 6g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 28g | Trans Fat: 0.04g | Cholesterol: 153mg | Sodium: 979mg | Potassium: 1256mg | Fiber: 5g | Sugar: 8g | Vitamin A: 5101IU | Vitamin C: 71mg | Calcium: 96mg | Iron: 3mg
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