Description
Yum Yum Chicken Bowls are a vibrant, nutritious meal featuring tender baked chicken glazed in a tangy homemade Yum Yum sauce, paired with roasted broccoli, fresh pickled cucumbers and carrots, fluffy brown rice, and creamy avocado. This wholesome bowl brings together a medley of flavors and textures in an easy 40-minute recipe perfect for a satisfying lunch or dinner.
Ingredients
Chicken
- 1 1/2 pounds boneless skinless chicken breasts, cubed (about 3 cups)
- 1 Tablespoon olive oil
- 2 teaspoons honey
- 1 Tablespoon tamari sauce or soy sauce
- 1 Tablespoon tapioca starch or cornstarch
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
Roasted Broccoli
- 12 ounces chopped broccoli florets (approximately 5 cups)
- 2 Tablespoons olive oil
- 1/2 teaspoon fine sea salt
Pickled Cucumber-Carrots Salad
- 3 Persian cucumbers or 1 English cucumber, halved lengthwise and thinly sliced or ribboned
- 2 medium carrots, peeled and ribboned or thinly sliced
- 1/2 teaspoon fine sea salt
- 1 teaspoon rice vinegar
Yum Yum Sauce
- 3 Tablespoons unsweetened plain Greek yogurt (dairy or vegan)
- 2 Tablespoons avocado oil mayo
- 2 Tablespoons ketchup
- 2 1/2 teaspoons tamari sauce or soy sauce
- 2 teaspoons honey
- 1/2 teaspoon rice vinegar
- 1 teaspoon minced garlic
- 1-3 teaspoons sriracha (optional, for color and a little kick)
Additional Bowl Ingredients & Garnishes
- 2 cups cooked brown rice
- 1 medium avocado, thinly sliced or cubed
- 2 scallions, thinly sliced, as garnish
- Sesame seeds, as garnish
- Avocado oil cooking spray (for greasing baking sheet)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) and prepare a nonstick rimmed baking sheet by greasing it with avocado oil cooking spray to prevent sticking.
- Season Chicken: In a medium bowl, combine the cubed chicken breasts with olive oil, honey, tamari sauce, tapioca or cornstarch, sea salt, and black pepper. Massage the mixture to evenly coat the chicken pieces. Spread the seasoned chicken in an even layer on one half of the prepared baking sheet.
- Season Broccoli: On the other half of the baking sheet, toss the chopped broccoli florets with olive oil and sea salt, spreading them into an even layer beside the chicken.
- Bake Chicken and Broccoli: Place the baking sheet in the preheated oven and bake for 25-28 minutes until the chicken is fully cooked (internal temperature should reach 165°F) and broccoli is tender. Halfway through, stir both the chicken and broccoli sections for even cooking.
- Toss Salad: While the chicken and broccoli bake, toss together the sliced cucumbers, carrots, sea salt, and rice vinegar in a bowl. Set this pickled salad aside to marinate and develop flavor.
- Whisk Sauce: In a medium bowl or jar, whisk together the Greek yogurt, avocado oil mayo, ketchup, tamari sauce, honey, rice vinegar, minced garlic, and optional sriracha until smooth. Reserve most of this Yum Yum sauce in a separate container, leaving a small portion to coat the cooked chicken.
- Mix Chicken and Sauce: When the chicken is done cooking, transfer it to a bowl and toss it with the reserved portion of Yum Yum sauce to coat evenly and infuse flavor.
- Assemble Bowls: Divide the cooked brown rice evenly among four serving bowls. Top with the Yum Yum coated chicken, roasted broccoli, avocado slices or cubes, and the pickled cucumber-carrot salad.
- Garnish and Serve: Drizzle each bowl with additional Yum Yum sauce, then garnish with thinly sliced scallions and a sprinkle of sesame seeds. Serve immediately and enjoy your balanced, flavorful Yum Yum Chicken Bowls.
Notes
- Using tapioca starch or cornstarch in the chicken helps give it a light, slightly crispy texture after baking.
- The pickled cucumber-carrot salad adds a refreshing tang that balances the richness of the chicken and sauce.
- Adjust the amount of sriracha in the Yum Yum sauce to your preferred spice level, or omit for a milder flavor.
- For a dairy-free or vegan option, use plant-based yogurt and mayo alternatives and tamari instead of soy sauce to keep it gluten-free.
- Ensure chicken is cooked thoroughly by checking that the internal temperature reaches 165°F.
- Leftover Yum Yum sauce can be stored in the refrigerator for up to 5 days and used as a dip or dressing.
- Prep Time: 10 minutes
- Cook Time: 28 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American-Asian Fusion
