Chili Crisp Protein Bowl
Category
Entrees
Servings
Prep Time
Cook Time
Ingredients
- 1½ pounds boneless skinless chicken breasts, cut into 1-inch pieces
¼ cup chili crisp, plus more for serving
- 2 tablespoons honey
- 2 tablespoons rice wine vinegar
- 3 tablespoons olive oil, divided
- 2 medium crowns of broccoli, cut into small florets
- Salt and pepper, to taste
4 ounces Cabot Pepper Jack Cheese, shredded (about 1 cup)
- 2 green onions, sliced
- 1 Fresno chili, sliced (optional)
- 8 ounces Asian Noodles (Soba, Udon Noodles or wide rice noodles), cooked according to directions
For Serving:
Directions
- COMBINEÂ the chili crisp, honey, vinegar and 1 tablespoon olive oil in a medium-sized bowl.
- ADDÂ 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.
- LINEÂ a baking sheet with foil or parchment paper, for easy cleanup.
- TOSSÂ the broccoli with the remaining 2 tablespoons olive oil and season with salt and pepper. Arrange on one side of the baking sheet.
- PLACEÂ the marinated chicken on the other side of the baking sheet.
- BAKEÂ until the broccoli is tender and the chicken is cooked through, about 15 minutes.
- SERVEÂ over cooked noodles and sprinkled with shredded cheese, green onions, and Fresno chili, if desired.
- DRIZZLEÂ on additional chili crisp. Enjoy!
Nutrition
Nutrition
- Serving Size
- 1/4 recipe
- per serving
- Calories
- 750
Amount/Serving
% Daily Value
- Fat
- 26 grams
- 40%
- Saturated Fat
- 8 grams
- 40%
- Cholesterol
- 175 milligrams
- 58%
- Sodium
- 490 milligrams
- 20%
- Carbs
- 60 grams
- 20%
- Fiber
- 5 grams
- 20%
- Sugar
- 8 grams
- Protein
- 73 grams
- Calcium
- 286 milligrams
- 30%
