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Hey, it’s Arash

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Crispy diced chicken thighs over high-protein rice, with a crunchy cucumber cabbage slaw and a creamy bang bang sauce. 540 calories, 48g protein per bowl.

Prep Time: 25 minutes

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Ingredients

For the Chicken

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1 lb chicken thighs, finely diced into small pieces

½ tsp avocado oil

1 tbsp soy sauce

1 tbsp garlic powder

1 tbsp onion powder

1 tbsp smoked paprika

Juice of ½ large lime

½ tbsp powdered monkfruit or sweetener

Salt and pepper

Optional: 1 tbsp gluten free flour or cornstarch

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For the Base

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4 servings Kaizen high-protein low-carb rice (or any rice, quinoa, or cauliflower rice)

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For the Cucumber Cabbage Slaw

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¼ head cabbage, thinly shredded

3-4 Persian cucumbers, thinly sliced

1 carrot, thinly shredded

3 scallions, finely sliced

1 jalapeño, thinly sliced (seeds removed if you like)

A large handful of cilantro, roughly chopped

1 tbsp sesame oil

3 tbsp rice vinegar

2 tbsp tamari or soy sauce

1 tbsp toasted sesame seeds

Pinch of salt and pepper

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For the Creamy Bang Bang Sauce

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3 tbsp mayo

2 tbsp sriracha

1.5 tbsp unsweetened ketchup

Juice of ½ lime

¼ tsp cayenne pepper

½ tsp powdered monkfruit

2 tbsp water (optional, to thin)

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To Finish

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Fresh cilantro

Sesame seeds

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Directions

1. Season the chicken: add 1 lb finely diced chicken thighs to a bowl with ½ tsp avocado oil, 1 tbsp soy sauce, salt, pepper, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tbsp smoked paprika, the juice of half a large lime, ½ tbsp powdered monkfruit, and the optional 1 tbsp flour or cornstarch. Mix well.

2. Cook the chicken: 400F for 32 minutes in the oven, or air fry at 400F for 22 minutes.

3. Cook your rice for the base. If using Kaizen, prepare per the package.

4. Make the slaw: combine ¼ head thinly shredded cabbage, 3 to 4 thinly sliced Persian cucumbers, 1 shredded carrot, 3 sliced scallions, 1 sliced jalapeño, and a large handful of chopped cilantro. Add 1 tbsp sesame oil, 3 tbsp rice vinegar, 2 tbsp tamari or soy sauce, and a pinch of salt and pepper. Mix really well, taste and adjust, then stir in 1 tbsp toasted sesame seeds for crunch.

5. Make the bang bang sauce: mix 3 tbsp mayo, 2 tbsp sriracha, 1.5 tbsp unsweetened ketchup, the juice of half a lime, ¼ tsp cayenne, and ½ tsp powdered monkfruit. Taste, then thin with 2 tbsp water if you like.

6. Assemble each of the 4 bowls: 1 serving rice as the base, 4 oz cooked chicken, about a cup of slaw, a drizzle of sauce, and a finish of fresh cilantro and sesame seeds.