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Sesame Chicken Bowls with Cucumber Salad

Delicious Sesame Chicken Bowls with Cucumber Salad Bliss

Enjoy these flavorful Sesame Chicken Bowls with Cucumber Salad, combining juicy chicken and refreshing cucumber salad for a perfect weeknight meal.
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Prep Time 15 minutes
Cook Time 10 minutes
Resting Time 5 minutes
Total Time 25 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Asian
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cucumber Salad
  • 2 Persian or Mini Cucumbers substitute with regular cucumbers if unavailable
  • 4 Green Onions can be replaced with chives
  • 1/4 cup Cilantro use any combination of fresh herbs or omit
  • 1/4 cup Thai Basil use any combination of fresh herbs or omit
  • 1/4 cup Mint use any combination of fresh herbs or omit
  • 1 tablespoon Sichuan Chili Crisp substitute with chili oil if desired
  • 2 tablespoons Rice Vinegar can be replaced with apple cider vinegar
For the Chicken Bowls
  • 1.5 pounds Boneless Skinless Chicken Thighs chicken breasts can be used for a leaner option
  • 1 tablespoon Avocado Oil substitute with olive oil for a different flavor
  • 2 cups Prepared Brown Rice cauliflower rice for low-carb, paleo option
For the Sauce
  • 1/2 cup SideDish Creamy Sesame use tahini with water as a substitute
  • 2 tablespoons Toasted Sesame Seeds use sunflower seeds for nut-free option

Equipment

  • Large mixing bowl
  • Large Skillet
  • cutting board

Method
 

Prepare Cucumber Salad
  1. In a large mixing bowl, combine sliced Persian or mini cucumbers, chopped green onions, and chopped fresh herbs like cilantro and Thai basil. Drizzle with rice vinegar and a sprinkling of Sichuan chili crisp for a kick. Toss everything together until well-coated, then set the salad aside to let the flavors meld while you focus on the chicken.
Season the Chicken
  1. Take your boneless skinless chicken thighs and season them generously with salt and pepper on both sides. This will enhance the flavor of the chicken as it cooks.
Cook the Chicken
  1. Heat a tablespoon of avocado oil in a large skillet over medium-high heat. When the oil is shimmering, carefully add the seasoned chicken thighs. Cook for about 3–4 minutes on each side, until golden brown and the internal temperature reaches 165°F.
Rest and Slice the Chicken
  1. Once cooked, transfer the chicken to a cutting board. Let it rest for about 5 minutes, then slice into strips.
Assemble the Bowls
  1. Add a generous serving of prepared brown rice to each bowl, layer sliced chicken on top, then drizzle with creamy sesame sauce. Add cucumber salad on the side.
Garnish and Serve
  1. Sprinkle toasted sesame seeds over the bowls. Add extra herbs and a dollop of Sichuan chili crisp, serve with lime wedges.

Nutrition

Serving: 1bowlCalories: 500kcalCarbohydrates: 50gProtein: 30gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 3gVitamin A: 15IUVitamin C: 30mgCalcium: 4mgIron: 10mg

Notes

Store leftover bowls in an airtight container for up to 3 days. Keep cucumber salad separate to maintain crunch. Freeze chicken and rice portions for up to 3 months. Avoid freezing cucumber salad.

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