Chili Crunch Ground Chicken Bowls

These chili crunch ground chicken bowls offer a perfect harmony of spicy, savory heat and a refreshing cucumber salad that hits every flavor note. Ready in under 30 minutes and easily prepped ahead, this versatile meal is a streamlined, high-protein winner for any busy weeknight.

Full recipe by Jenn Lueke here.

Ingredients Needed:

chili crunch (3 tablespoons)

coconut aminos, tamari, or soy sauce (1/3 cup plus 1 tablespoon)

pure maple syrup (2 tablespoons)

rice vinegar (2 tablespoons)

grated ginger root or 1/2 teaspoon ground ginger (1 teaspoon)

english cucumber, diced (1)

green onions, thinly sliced (6, plus additional for serving)

ground chicken (1 pound)

garlic cloves, grated or finely minced (3)

lime juice (1 1/2 tablespoons)

cooked white rice, quinoa, or cauliflower rice (3 cups)

Pantry staples: salt, olive oil

Tips:

Storage: Refrigerate the the chili crunch chicken and cucumber salad in separate sealed containers for up to 4 days. Freeze the chili crunch chicken for up to 3 months and prepare the cucumber salad separately before serving.

Reheating: Microwave the chili crunch chicken and grain of choice until warm, about 2 minutes. Add the cucumber salad to serve.