This Chili Crisp Protein Bowl is a savory, high-protein, and nutrient-dense meal featuring a base of udon or rice noodles, roasted chicken and broccoli pieces, and a generous topping of chili crisp sauce for heat and texture. Top with sliced green onions and some shredded Cabot Pepper Jack Cheese for a healthy balanced meal.
Start by making a quick marinade with the chili crisp oil, honey, vinegar and olive oil. Coat the chicken pieces with the marinade and let sit for at least 30 minutes (and up to 24 hours). Cook the noodles per the package directions. Then prepare the broccoli and chicken to roast on a sheet pan in a hot oven for about 15 minutes until cooked through. Place the cooked noodles in individual serving bowls and top with the roasted broccoli and chicken. Garnish with sliced scallions, sliced Fresno chili, grated Pepper Jack Cheese and an extra drizzle of chili crisp.
You may also enjoy this healthy Roasted Roots Power Bowl recipe packed with vitamin-rich root veggies and a sprinkling of Cabot Cheddar Cheese.
Directions
- COMBINE the chili crisp, honey, vinegar and 1 tablespoon olive oil in a medium-sized bowl.
- ADD the chicken and toss to coat. Let marinate in the refrigerator for 30 minutes (up to 12 hours) before cooking.
- PREHEAT the oven to 425°F.
- LINE a baking sheet with foil or parchment paper, for easy cleanup.
- TOSS the broccoli with the remaining 2 tablespoons olive oil and season with salt and pepper. Arrange on one side of the baking sheet.
- PLACE the marinated chicken on the other side of the baking sheet.
- BAKE until the broccoli is tender and the chicken is cooked through, about 15 minutes.
- SERVE over cooked noodles and sprinkled with shredded cheese, green onions, and Fresno chili, if desired.
- DRIZZLE on additional chili crisp. Enjoy!
