Yum Yum Chicken Bowls

These Yum Yum Chicken Bowls are inspired by my favorite hibachi restaurant back home, but honestly taste even better! Roasted chicken, crispy broccoli, fluffy brown rice, and quick-pickled veggies with the creamiest yum yum sauce. Mmm, these are good! Everything cooks in one pan, making this meal surprisingly easy and perfect for a healthy, high-protein weeknight dinner or meal prep recipe when you want something flavorful and comforting.

Course Main Course

Cuisine American, Asian

Diet Gluten Free

Prep Time 15

Cook Time 25

Total Time 40

Servings Servings

Calories 629kcal

Author Christine McMichael

Equipment

1 Large Baking Sheet
3 Medium Bowls

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 approx. 5 cups
2 Tablespoons olive oil
1/2 teaspoon fine sea salt

Pickled Cucumber-Carrots

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!

Bowl

2 cups cooked brown rice
1 medium avocado thinly sliced or cubed
2 scallions thinly sliced, as garnish
sesame seeds as garnish

Instructions

Preheat the oven to 425°F and prepare a nonstick rimmed baking sheet & grease with avocado oil cooking spray.
In a medium bowl, add all the chicken ingredients and massage together. Spread into an even layer on one half of the pan.
On the other side of the pan, toss together the broccoli ingredients and spread into an even layer.
Bake for 25-28 minutes or until cooked through (internal temperature should reach 165°F), mixing each section halfway through baking.
While the chicken-broccoli pan bakes, toss together the cucumbers, carrots, salt and vinegar together in a bowl. Set aside.
Whisk together the Yum Yum Sauce ingredients in a medium bowl or jar. Separate most of the sauce into a separate container, leaving a little to coat the chicken in (optional but so good).
When the chicken is done cooking, mix it with the leftover Yum Yum Sauce.
Divide among 4 bowls: rice, chicken, broccoli, avocado, and the pickled cucumber-carrots. Garnish with a drizzle of Yum Yum sauce and sprinkle with scallions and sesame seeds.

Video

Notes

● Be sure to cook the rice before starting, since brown rice takes longer!

Nutrition