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Chicken Bowls with Tomato Cucumber Salad and Calabrian Chile Sauce

A vibrant rice bowl featuring juicy seasoned chicken, fresh tomato cucumber salad, and a bold Calabrian chile sauce for a flavorful Mediterranean-inspired meal.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Chicken Bowl
  • 2 cups cooked rice
  • 2 chicken breasts boneless
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • 0.5 tsp dried oregano
Tomato Cucumber Salad
  • 1.5 cups cherry tomatoes halved
  • 1 cucumber diced
  • 0.25 red onion thinly sliced
  • 2 tbsp parsley chopped
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
Calabrian Chile Sauce
  • 2 tbsp Calabrian chile paste
  • 2 tbsp olive oil
  • 1 clove garlic minced
  • 1 tbsp lemon juice
  • 1 tsp honey

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Cook rice according to package instructions and keep warm.
  2. Season chicken with olive oil, garlic powder, smoked paprika, oregano, salt, and pepper.
  3. Cook chicken in a skillet over medium-high heat for 5–7 minutes per side until fully cooked.
  4. Let chicken rest before slicing into thin strips.
  5. Combine tomatoes, cucumber, onion, parsley, olive oil, and lemon juice in a bowl.
  6. Whisk Calabrian chile paste, olive oil, garlic, lemon juice, honey, and salt together.
  7. Divide rice among bowls and top with chicken and tomato cucumber salad.
  8. Drizzle with Calabrian chile sauce and serve.

Notes

Add feta cheese or avocado for extra flavor and creaminess.