Lunch — 600 Kcal ⚡ Firecracker Chicken Power Bowl Category

Let's Cook

1. Step 1.

   Slice the chicken breast into bite-sized strips, about 1/2-inch thick, and place them in a bowl. Add the smoked paprika, minced garlic, and grated fresh ginger, then toss until the chicken is evenly coated with the seasonings.

2. Step 2.

   Heat a non-stick pan over medium-high heat and coat it lightly with cooking spray. Once the pan is hot, add the seasoned chicken strips in a single layer and cook for 6–8 minutes, turning occasionally, until the chicken is browned on all sides and cooked through (internal temperature reaches 165°F).

3. Step 3.

   While the chicken cooks, heat another non-stick pan over medium heat with a light coating of cooking spray. Add the cauliflower rice, broccoli florets, red bell pepper, and shelled edamame, and cook for 5–7 minutes, stirring occasionally, until the vegetables are tender but still slightly crisp.

4. Step 4.

   Once the chicken is cooked, pour in the soy sauce and half of the sriracha. Toss the chicken in the pan for 1–2 minutes until it is well coated and the sauce has thickened into a glaze. Remove from heat.

5. Step 5.

   In a small bowl, mix the Greek yogurt, lime juice, and the remaining sriracha until smooth to create the Firecracker sauce. Set aside.

6. Step 6.

   To assemble, add the cooked cauliflower rice and vegetables to a serving bowl, then arrange the glazed chicken over the top. Drizzle with the Firecracker sauce and finish with sliced spring onion and sesame seeds.