Sticky Garlic Butter Chicken Bowls

Sticky Garlic Butter Chicken Bowls with 40 grams of protein and made in just 35 minutes! I love these healthy dinner bowls. They're one of my favorite recipes for busy weeknights, especially since they come together in one pan! Easy to make with simple ingredients, the flavor is next-level good and tastes like your favorite takeout at home. These bowls even work great as a meal prep recipe! As a busy mom of 3 I know the challenge of getting a healthy meal on the table quickly, so the fact that my entire family loves these bowls is such a win!

Course Dinner, Main Course

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 25

Total Time 35

Servings Bowls

Calories 680kcal

Author Christine McMichael

Equipment

Non-Stick Skillet

Ingredients

Chicken

1 1/2 pounds boneless skinless chicken breasts, cubed about 3 cups or 2 large
2 Tablespoons tapioca starch
1/2 teaspoon sea salt
1/8 teaspoon pepper
1 Tablespoon avocado oil

Sauce

6 Tablespoons unsalted butter
8 teaspoons minced garlic
3 Tablespoons honey
1/3 cup water
2 teaspoons tapioca starch
1/4 teaspoon sea salt
1/8 teaspoon pepper
1 teaspoon tamari sauce optional

Pickled Red Onion

1 medium red onion halved and thinly sliced
3 Tablespoons white vinegar rice vin
3 Tablespoons water
1 teaspoon honey
1 teaspoon sea salt

Bowls

3 cups raw chopped broccoli florets 10 ounces
1 large Haas avocado
2 cups cooked rice jasmine or brown rice

Instructions

In a large bowl, toss the chicken cubes with 2 tablespoons tapioca starch, salt and pepper.
Heat a large skillet over medium-high with the avocado oil. Pan fry the chicken for 5-8 minutes before flipping and cooking for another 5-8 minutes (or until the outsides are lightly golden and the chicken is fully cooked).
While the chicken cooks – In a small pot combine all the sauce ingredients. Bring to a simmer and whisk until it begins to thicken. Remove ¼ cup sauce to drizzle over the bowls later & quickly whisk in 2 more tablespoons of water to thin it out if desired; set aside.
Pour remaining sauce onto the cooked chicken in the pan and add the broccoli florets and mix. Cook over medium heat for 5-7 minutes until the broccoli has softened.
While the chicken finishes cooking, combine the Pickled Red Onion ingredients (except for the onion) in a medium jar and microwave for 1 minute or until simmering. Carefully submerge the sliced onions into the hot liquid and let stand for at least 5 minutes or until ready to serve.
Divide the rice equally between 4 bowls or meal prep containers.
Assemble the bowls – evenly divide the chicken-broccoli, and top with pickled onion and sliced avocado. Drizzle each bowl with the extra sauce and enjoy!

Video

Notes

SHORTCUT METHOD (if you don't want to simmer the sauce):

Sauce Ingredients

6 Tablespoons unsalted butter, melted
8 teaspoons minced garlic
1/3 cup honey
1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons tamari or soy sauce

Instructions:

Cook the chicken according to instructions in the recipe.
While the chicken cooks, melt the butter in a glass bowl in the microwave.
Whisk in the garlic, honey, salt, pepper, and soy sauce. Keep whisking as it cools. Set aside 1/4 cup of the sauce to drizzle over the bowls. Add the cooked chicken directly to the larger bowl of sauce.
After the chicken goes into the sauce, add 1/2 tablespoon or extra oil to the same pan and cook the broccoli over medium high heat.
Continue the recipe and assemble the bowls!

TIPS:

Easily cut chicken cutlets with a scissor into cubes right into a bowl so that you don’t get your cutting board and knife dirty from chicken.
For the MOST crispy chicken, pat it dry before tossing in the seasoning. Let it cook for a few extra minutes before flipping to create a crispier crust (instead of continuously mixing it). Also, make sure the pan and oil are nice and hot!

Nutrition