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Chicken Bowls with Tomato Cucumber Salad and Calabrian Chile Sauce

Flavorful rice bowls topped with juicy chicken, fresh tomato cucumber salad, and a spicy Calabrian chile yogurt sauce.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Dinner, Lunch
Cuisine: Italian, Mediterranean
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Chicken Base
  • 2 cups cooked jasmine rice
  • 2 chicken breasts boneless skinless
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 0.5 tsp salt
  • 0.5 tsp black pepper
Tomato Cucumber Salad
  • 1.5 cups cherry tomatoes halved
  • 1 cucumber diced
  • 0.25 red onion finely chopped
  • 2 tbsp parsley chopped
  • 1 tbsp lemon juice
  • 1 tbsp olive oil
Calabrian Chile Sauce
  • 2 tbsp Calabrian chiles in oil
  • 2 tbsp Greek yogurt
  • 1 tbsp olive oil
  • 1 tsp lemon juice
  • 1 garlic clove

Equipment

  • Mixing bowls
  • Skillet or grill pan
  • Cutting board
  • Blender or food processor

Method
 

  1. Cook rice according to package instructions and fluff with a fork.
  2. Season chicken with olive oil, garlic powder, paprika, salt, and pepper.
  3. Cook chicken in a skillet over medium-high heat for about 5–6 minutes per side.
  4. Allow chicken to rest before slicing.
  5. Combine tomatoes, cucumber, onion, parsley, lemon juice, olive oil, salt, and pepper to make the salad.
  6. Blend Calabrian chiles, yogurt, olive oil, lemon juice, and garlic until smooth.
  7. Assemble bowls with rice, sliced chicken, and tomato cucumber salad.
  8. Drizzle sauce over bowls and serve immediately.

Notes

Adjust the amount of Calabrian chiles for your preferred spice level.