Spicy Lime Chicken Crunch Bowl – 52-Minute Recipe
A vibrant high‑protein bowl featuring spicy lime‑marinated chicken, crunchy fresh slaw, and a creamy sriracha‑ketchup sauce. Low‑carb and keto‑friendly, it’s perfect for meal prep or a quick, satisfying dinner.
Recipe by Arash Hashemi · Structured by ReelsMeals
From: Instagram(view original)
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Prep Time
Cook Time
Servings
Ingredients
- 2 cups high protein low‑carb rice (or any rice, quinoa, cauliflower rice)
Chicken
- 1 lb chicken thighs
- 1/2 tsp avocado oil
- 1 tbsp soy sauce
- salt, to taste
- black pepper, to taste
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp smoked paprika
- 1/2 large lime lime juice
- 1/2 tbsp powdered monkfruit sweetener
- 1 tbsp gluten‑free flour
Slaw
- 1/4 head cabbage
- 3 1/2 Persian cucumber
- 1 carrot
- 3 scallions
- 1 jalapeño
- a large handful cilantro
- 1 tbsp sesame oil
- 3 tbsp rice vinegar
- 2 tbsp tamari or soy sauce
- a pinch salt
- a pinch black pepper
- 1 tbsp toasted sesame seeds
Spicy Lime Sauce
- 3 tbsp mayonnaise
- 2 tbsp sriracha
- 1 1/2 tbsp unsweetened ketchup
- 1/2 large lime lime juice
- 1/4 tsp cayenne pepper
- 1/2 tsp powdered monkfruit sweetener
- 2 tbsp water
Instructions
- 1Chicken: In a bowl, combine the finely diced chicken thighs with avocado oil, soy sauce, salt, black pepper, garlic powder, onion powder, smoked paprika, lime juice, powdered monkfruit sweetener, and optional gluten‑free flour; toss until evenly coated.
- 2Preheat the oven to 400°F (392°F). Spread the coated chicken on a parchment‑lined baking sheet and bake for 32 minutes, or air‑fry at 400°F for about 22 minutes until cooked through and lightly crisp.
- 3Base: While the chicken cooks, prepare the high‑protein low‑carb rice (or your choice of rice, quinoa, or cauliflower rice) according to the package directions; keep warm.
- 4Slaw: In a large mixing bowl, combine thinly shredded cabbage, sliced Persian cucumber, shredded carrot, sliced scallions, sliced jalapeño (seeds removed), and roughly chopped cilantro.
- 5Add sesame oil, rice vinegar, tamari (or soy sauce), a pinch of salt and pepper, and toasted sesame seeds to the slaw; toss thoroughly to coat.
- 6Spicy Lime Sauce: In a separate bowl, whisk together mayonnaise, sriracha, unsweetened ketchup, lime juice, cayenne pepper, and powdered monkfruit sweetener; if the sauce is too thick, thin with water to the desired consistency.
- 7Assembly: Divide the cooked rice among four bowls. Top each with approximately 4 oz of the baked chicken, add a generous cup of slaw, and drizzle with the spicy lime sauce.
- 8Garnish each bowl with extra cilantro leaves and a sprinkle of toasted sesame seeds before serving.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Coat chicken evenly
Combine all chicken ingredients and toss until the pieces are fully coated before baking.
Thin sauce if needed
If the spicy lime sauce is too thick, whisk in water until the desired consistency is reached.
Keep rice warm for assembly
Prepare the rice according to package directions and keep it warm until you assemble the bowls.
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Cooking context
52 min estimated total time for 4 servings.
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Frequently asked questions
- How long does it take to make Spicy Lime Chicken Crunch Bowl?
- About 52 minutes in total: 20 minutes of prep and 32 minutes of cooking.
- How many servings does this Spicy Lime Chicken Crunch Bowl recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Spicy Lime Chicken Crunch Bowl recipe come from?
- It was shared by Arash Hashemi on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.