Go Back

Chicken Bowls with Tomato Cucumber Salad and Calabrian Chile Sauce

A vibrant chicken rice bowl topped with fresh tomato cucumber salad and a spicy Calabrian chile sauce.
Print Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 2 bowls
Course: Dinner, Lunch
Cuisine: Italian-Inspired, Mediterranean
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 2 boneless skinless chicken breasts
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 0.5 tsp dried oregano
  • 0.5 tsp salt
  • 0.5 tsp black pepper
Tomato Cucumber Salad
  • 1 cup cherry tomatoes halved
  • 1 cup cucumber diced
  • 2 tbsp red onion finely chopped
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tbsp parsley chopped
Calabrian Chile Sauce
  • 1 tbsp calabrian chile paste
  • 2 tbsp olive oil
  • 1 tsp honey
  • 1 tsp lemon juice
  • 1 clove garlic minced
Bowls
  • 2 cups cooked rice

Equipment

  • Skillet
  • Mixing bowls
  • Knife
  • Cutting board

Method
 

  1. Season chicken with olive oil and spices.
  2. Cook chicken in skillet until golden and fully cooked.
  3. Rest and slice chicken.
  4. Mix tomatoes, cucumber, onion, olive oil, lemon juice, and parsley.
  5. Whisk Calabrian chile paste, olive oil, honey, lemon juice, and garlic.
  6. Divide rice into bowls.
  7. Top with sliced chicken and tomato cucumber salad.
  8. Drizzle with chile sauce and serve.

Notes

Adjust Calabrian chile sauce for more or less heat depending on preference.