A weeknight-friendly recipe for Gochujang Beef Bowls with Spicy Cucumber Salad. This Korean-inspired recipe is slightly sweet, spicy, savory, and so delicious! We love serving it over a bowl of rice with a simple crunchy cucumber salad.

Talk about a 30-minute flavor explosion.

These Korean beef bowls are one of our new favorite weeknight dinners. It starts with a pound of lean ground beef, lots of chopped scallions, an abundance of garlic, and a few sauces and seasonings that we’ll combine in a measuring cup and pour it over the the stir fry beef. The hint of sesame oil, the sweetness from brown sugar, and the heat from the gochujang chili paste honestly make this one of the most delicious rice bowls. And if you’re watching your calories or low-carbing it, you can serve these as lettuce wraps with cucumber salad on the side.

I’ve made a ton of Korean-inspired dishes in the past, like my Korean BBQ sauce or my instant pot beef bowls; there are also my Korean BBQ bowls. And one thing that all of these recipes have in common is that they do require more prep time. However, they are absolutely delicious and something to try! 

For this recipe, we skip the marinade entirely because the ground beef doesn’t really require time to break down. This tastes so incredibly delicious, and I hope you love it as much as we do!

Ingredients for gochujang beef bowls:

• Ground Beef: I like to use 95-96% lean ground beef. This way, you don’t need to drain any excess grease from the pan. If you have ground beef with a higher fat percentage, you can still use it. I suggest you drain it once the beef has rendered off the fat to avoid the recipe becoming too greasy.
• Green onions: these are also called scallions or spring onions. You’ll want to separate the whites from the greens. We’ll saute the white portion and cook them down, and use the green portion to garnish with at the end.
• Garlic: I like to press the garlic through a garlic press to ensure the flavor is evenly dispersed through the meat. Feel free to use minced garlic here. 
• Brown sugar: Adds the much-needed sweetness to the recipe. It also helps balance out the heat from the tablespoons of gochujang paste. I should mention that you could swap the brown sugar for honey if you prefer.
• Low-sodium soy sauce: adds umami to the dish. It’s also our main source of sodium.
• Gochujang paste: this is readily available in most grocery stores these days. I found it in the international aisle. You can also purchase it online here.
• Toasted Sesame Oil: Adds a smokey flavor to the ground beef recipe.
• Grated Ginger (or ginger paste): Works beautifully in enhancing all the other flavors.
• Gochugaru: sun-dried peppers that have been coarsely ground into flakes similar to red pepper flakes.
• Rice Vinegar: adds the acidic touch this recipe needs. It balances out the sweet brown sugar, the spicy gochujang, and the salty soy sauce.
• White Pepper: adds a unique flavor.
• Jasmine Rice: to serve the gochujang beef with. You could also use brown rice, other carbohydrates or serve this in lettuce wraps if you prefer.
• Toasted sesame seeds: Add a little texture over the ground beef. I also use them in my cucumber salad.
• Vegetables: Onions, carrots, and cucumbers make the cucumber salad that I love serving with this recipe. You’ll also need many of the other ingredients listed above.

Making Korean beef bowls: 

1. Mix it all together. In a glass measuring cup, combine the brown sugar, soy sauce, gochujang, sesame oil, ginger, gochugaru, rice vinegar, and white pepper. Whisk using a fork, and then set this aside for now.
2. Saute the ground beef. Heat a large skillet or wok over medium-high heat. When it’s hot, add the protein and cook and crumble the beef until it’s almost done. Add the white portion of the green onions and the garlic and saute it until it’s fragrant and the green onions have had a chance to wilt down a bit. 
3. Simmer in the sauce. Then, whisk the sauce and pour it into the skillet. Lower the heat and allow it to sizzle and thicken until it just clings to the ground beef. Top with the green portion of the scallions and lots of sesame seeds.
4. Serve this up.​​​​ Serve the ground beef in bowls over jasmine rice with the cucumber salad.

If you like this recipe, you might also like:

• Quick Sesame Gochujang Noodles
• Chili Crisp Salmon with Cucumber Sweet Pepper Salad
• Crazy Good Quick Garlic Noodles
• Sesame Ginger Tofu and Veggie Stir Fry
• Sizzling Jalapeno Chicken

Yield: serves 4

Gochujang Beef Bowls with Spicy Korean Cucumber Salad

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

A weeknight-friendly recipe for Gochujang Beef Bowls with Spicy Cucumber Salad. This Korean-inspired recipe is slightly sweet, spicy, savory, and so delicious! We love serving it over a bowl of rice with a simple crunchy cucumber salad.

Print

Ingredients

• 1 pound lean ground beef (95-96% lean)
• 6 green onions, thinly sliced (whites and greens separated)
• 6 cloves garlic, minced
• 3 tablespoons brown sugar
• 3 tablespoons low sodium soy sauce
• 1-2 tablespoon Gochujang paste
• 1 tablespoon rice vinegar
• 2 teaspoons toasted sesame oil
• 2 teaspoons ginger paste
• ½ teaspoon gochugaru (or red pepper flakes)
• ¼ teaspoon white pepper
• Prepared jasmine rice, for serving
• Prepared cucumber salad, for serving (see notes)

Instructions

1. COMBINE: In a glass measuring cup, combine the brown sugar, soy sauce, gochujang, rice vinegar, toasted sesame oil, ginger, crushed red pepper flakes, and white pepper. Whisk with a fork and set aside for now.
2. SAUTE: Heat a 12-inch wok or skillet over medium-high heat. Add the ground beef, cook and crumble the meat for 4-5 minutes or until the meat is no longer visibly raw. Add the white parts of the scallions and garlic and cook for 2 minutes or until the scallions start to soften.
3. SIMMER: Lower the heat to low, pour the sauce over the ground beef, stir to combine. Let the mixture simmer for 4-6 minutes or until the sauce thickens and clings to the ground beef. Remove from heat. Top with the green portion of the scallions or sesame seeds.
4. SERVE: Serve in bowls over prepared jasmine rice with the cucumber salad (see notes.)

Notes

• Spicy Cucumber Salad: Toss 5 sliced Persian cucumbers with ¼ thinly sliced white onion and 1 carrot cut into matchsticks in a sieve over a bowl with ½ teaspoon salt. Let sit 5 minutes. Drain liquid from the bowl and transfer the veggies to the bowl. Add 1 clove minced garlic, 2 thinly sliced scallions, 2 tsp of gochugaru, 1 tbsp sugar, 2 teaspoons rice vinegar, 1 tablespoon gochujang, 2 tsp of toasted sesame oil, and 2 tsp toasted sesame seeds. Taste and adjust with a big pinch of salt or sugar or other ingredients as desired.

Recommended Products

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  Gochugaru
• 
  Gochujang Paste
• 
  12-inch skillet

Nutrition Information:

Yield:

4

Serving Size:

1/4th recipe
Amount Per Serving: Calories: 368Total Fat: 17gCarbohydrates: 19gProtein: 34g

The nutrition information is provided as a courtesy and is just an estimate. To get the most accurate information, please input the ingredients you've used into a nutrition calculator.

Have you made this recipe?

If you enjoyed this recipe, please consider leaving a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below. You can also share a picture on Instagram with the hashtag #LITTLESPICEJAR, I'd love to see what you made!

Blackened Hot Honey Salmon is my favorite salmon recipe right now! It’s so quick and easy to make with just 7 ingredients! This is the perfect quick and easy salmon dinner for when you want something gourmet without having to put in a ton of work! Make it on the stovetop or the oven!

Drizzle that hot honey all over the salmon!

Blackened hot honey salmon is one of those quick and easy dinners I find myself making over and over again! It’s great if you want to serve the salmon and broccoli on its own. But even better in a bowl with rice. The flavors are spicy and sweet but then you get a hit of umami from the parmesan broccoli and the whole thing is just *chef’s kiss* Your taste buds are going to thank you!

I know I’ve shared my quick and easy cajun salmon bites that I cut into cubes and toss in the air fryer. And these are super similar! But we hit them at the end with a little homemade hot honey and all of a sudden, we have a completely different flavor to the whole thing!

Start by brushing the salmon with melted butter before you season it with blackened seasoning. Then, pan-fry the salmon or toss it in the oven with parmesan broccoli and watch how quickly this cooks up! Drizzle with homemade hot honey when the fillets are warm out of the oven!

Ingredients for blackened hot honey salmon:

• Salmon Fillets: I like to use about a 5-ounce filet for each portion of this recipe. I typically grab a larger filet and then cut it into 4 pieces. You can also purchase premade filets to make your life easier! Keep in mind the recipe timings are for a 5-ounce filet, so if you use a 4 or 6-ounce, the timing will vary slightly.
• Blackened Seasoning: I use a store-bought blackened seasoning, though I have shared a homemade version with my blackened salmon tacos before if you prefer to make your own! Cajun or creole seasoning also works just fine for this recipe. Keep in mind that if you use a salt-free seasoning, you’ll want to add a teaspoon of kosher salt to the seasoning mix before you sprinkle it on the salmon.
• Garlic Powder: Adds a bit more garlic flavor to the seasoning mix.
• Butter: We’ll use the butter to saute the salmon in a skillet or to brush on the fillets before you bake them in the oven. The rest will get tossed with the broccoli. Olive oil would also work here if you prefer to keep things a little lighter!
• Broccoli florets: Broccoli adds color and crunch to this recipe. If you aren’t a fan, you can prepare the salmon and omit the broccoli and its ingredients from the recipe. A kale salad would also make a great side for this recipe!
• Grated Parmesan: Adds umami to the recipe. We’ll toss the broccoli with the parmesan and it becomes so golden and delicious in the oven!
• Hot Honey: I make homemade hot honey for this recipe, but store-bought will also work. My hot honey recipe contains ingredients like cayenne, jalapenos or red pepper flakes, honey, and a splash of hot sauce. Just bring everything to a simmer over medium heat. You can find the full recipe here. Hot honey is a great condiment to use on chicken fingers, pizza, fries, and on a cheese board.
• Rice or quinoa: These are optional serving suggestions!

How to make hot honey salmon:

1. Get the oven going. Whenever I make salmon, I like to remove it from the refrigerator at least 30 minutes prior to cooking. Start by preheating your oven. You’ll also want to line a sheet pan with parchment paper or foil.
2. Prepare the salmon to roast or pan-fry. Brush the filets with a bit of melted butter. In a small bowl, combine some of the blackened seasoning with the garlic powder. Then sprinkle this on the filets. Arrange the salmon on one half of the baking sheet leaving space for the broccoli, you can also place the salmon in the middle and arrange the broccoli around it, it is totally your call!
3. Toss the broccoli. In a medium bowl, toss the remaining butter with the broccoli, a bit more of the blackened seasoning, and the grated parmesan. Pop the broccoli on the same baking sheet.
4. Roast it in the oven. Roast the salmon and broccoli until the salmon filets are almost cooked through and the broccoli is golden. Drizzle the filets with hot honey and you can also add some to the broccoli if you’d like. I like to broil it for the last few seconds to get a little bit more color on top. If you don’t want to make the salmon in the oven, I’ve also provided directions for how to make the protein on the stove!
5. Serve this up. Top bowls of rice with salmon filets and roasted broccoli. Serve top with more hot honey if you’d like!

If you like this recipe, you might also like:

• Chili Crisp Salmon with Cucumber Sweet Pepper Salad
• Garlic Butter Baked Salmon in Foil
• Pineapple Salsa Salmon with Brown Sugar Glaze
• Thai Sweet Chili Salmon Bowls
• Sesame Citrus Glazed Salmon

Yield: Serves 4

Blackened Hot Honey Salmon with Broccoli

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Blackened Hot Honey Salmon is my favorite salmon recipe right now! It's so quick and easy to make with just 7 ingredients! This is the perfect quick and easy salmon dinner for when you want something gourmet without having to put in a ton of work! Make it on the stovetop or the oven!

Print

Ingredients

• 4 (5-ounce) ounces salmon filets
• 3 teaspoons blackened seasoning (or cajun/creole)
• ½ teaspoon garlic powder
• 3-4 tablespoons butter, melted
• 4 cups broccoli florets
• 2 tablespoons grated parmesan
• 2-4 tablespoons hot honey (or store-bought)
• Prepared rice, for serving

Instructions

1. PREP: Remove the salmon from the fridge at least 30 minutes prior to cooking. Position a rack in the center of the oven and preheat the oven to 475ºF.
2. BRUSH AND SPRINKLE: Brush salmon filets with a bit of melted butter. In a small bowl, combine 2 teaspoons of blackened seasoning with the garlic powder. Then sprinkle this on the filets. Line a large baking sheet with parchment paper. Arrange the salmon on one half of the baking sheet leaving space for the broccoli.
3. TOSS: In a medium bowl, toss the remaining butter with the broccoli and 1 teaspoon of blackened seasoning along with the grated parmesan. Place the broccoli on the other half of the baking sheet.
4. ROAST: Roast the salmon and broccoli for 10-15 minutes or until the salmon filets are almost cooked through and the broccoli is golden. Drizzle 2-4 tbsp hot honey or each of the filets and some on the broccoli. Broil for the last 20-60 seconds or until golden.
5. SERVE: Top bowls of rice with salmon filets and roasted broccoli. Serve top with more hot honey as desired.

Notes

• Skillet directions: You can also make the salmon in a skillet. Instead of brushing the filets with butter, I like to sprinkle them with the seasoning mix and then melt 1 tbsp of butter in the skillet directly. Place the salmon filets skin side up and cook for about 3 minutes. Flip and cook for another 2-3 minutes or until the salmon is cooked to your liking. Drizzle with roughly 2 tbsp of hot honey and remove the salmon from the stovetop immediately to keep it from browning.
• Air fryer: I usually make the broccoli in the air fryer when I’m making the salmon stove top. Preheat the air fryer to 375ºF. Transfer broccoli to the basket and cook for 9 minutes, tossing around the halfway mark. Hit the broccoli with 1-2 tbsp of hot honey for the last 30 seconds of browning.

Have you made this recipe?

If you enjoyed this recipe, please consider leaving a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below. You can also share a picture on Instagram with the hashtag #LITTLESPICEJAR, I'd love to see what you made!

My Chili Crisp Salmon recipe is a quick and easy weeknight dinner idea! Pan-fried tender salmon topped with sauce made with garlic, soy sauce, toasted sesame oil, and chili crisp. It’s seven ingredients that pack a flavorful punch. Serve it up with white rice and my cucumber sweet pepper salad!

Chili Crisp Salmon is going to become a weeknight staple for you.

If you are obsessed with this Chinese condiment as much as I am, you are going to love making a sauce out of it and topping it on pan-fried salmon fillets. What I love most about this weeknight-friendly recipe is that it uses mostly pantry staples. Of course, I took the liberty of assuming that you’re obsessed with chili crisp as much as most of the world is at the moment. It’s a staple in any modern kitchen these days!

@littlespicejar Chili Crisp Salmon Recipe Full recipe linked in my profile, ingredients below 👇🏼 4 (5-ounce) salmon filets ¼ teaspoon kosher salt 2 cloves garlic, grated 2 tablespoons low-sodium soy sauce 1 heaping tablespoon honey 1-2 teaspoon chili crunch 1 teaspoon toasted sesame oil Prepared rice + salad/steamed brocc, for serving #chilicrunch #chilicrunchoil #chilicrisp #salmonrecipe #salmon #salmonbowl #panfriedsalmon #foodtok #easyrecipes #quickrecipes ♬ time travel – chief. & nobuddy

The prep time on this recipe is minimum, and the cooking times are the bare minimum too. I serve this salad with my take on the viral TikTok cucumber sweet pepper salad. I load it up with ginger, toasted sesame oil, brown sugar, more chili crisp, and furikake. Furikake is a seasoning made with seaweed powder, toasted sesame seeds, bonito flakes, sea salt, and sugar.

Ingredients for Chili Crisp Salmon:

• Salmon Fillet: I like to use 4 (5-ounce) salmon filets for this recipe. I typically suggest using wild-caught salmon if it’s possible, however, Atlantic salmon or farm-raised salmon will also work.
• Kosher salt: is used to season the salmon filets before we sear them in the pan.
• Garlic: Minced garlic goes into the chili crisp sauce that we drizzle on the salmon right before serving.
• Low sodium soy sauce: gives the chile crisp sauce a salty umami-rich flavor. 
• Honey: we’ll toss the salmon filets in the sauce so that the pan caramelizes the sugar in the honey and gives the salmon a deep flavor. You could also use dark brown sugar in place of the honey if that’s what you have.
• Chili Crisp: If you haven’t tried chili crisp or chili onion crunch before, it’s a condiment made from dried chili pepper infused in oil with other ingredients, such as spices, onions, shallots, or sichuan pepper. Lao Gan Ma is a popular Chinese brand sold in Asian grocery stores as well as many mainstream grocery stores. Fly By Jing Sichuan Chili Crisp and Momofuku are two others that are quickly becoming leaders of the chili crisp movement that we’re currently having!
• Toasted sesame oil: Adds a toasty smell and flavor to the chili crisp.

How to make chili crisp salmon:

1. Season the fillets. Start by removing the salmon from the refrigerator at least 40 minutes before preparing. This allows the salmon to hold its shape better in the pan and not shrink as much. Season the flesh side with kosher salt.
2. Make the sauce. In a small bowl or measuring cup, combine the grated garlic, soy sauce, honey, chili crisp, and sesame oil. Whisk it together with a fork and set aside for now.
3. Sear the salmon. Heat a large cast iron skillet over medium-high heat. Add a small drizzle or any high-heat oil, and when the oil is hot, add the salmon fillets with the skin side up in the pan. Cook the salmon for roughly 2-3 minutes or longer if your salmon is particularly thick. Then flip the salmon with the skin side down and continue to cook for a few more minutes until the skin crisps up. Drizzle the chili crisp sauce over the salmon and pour the rest around the sides. Give the sauce 15-30 seconds so that the sugars caramelize, the sauce thickens, and the flavor deepens. Remove from heat.
4. Serve it up. Garnish the salmon with green onions or fresh parsley if you’d like. I usually just sprinkle with toasted sesame seeds before serving with rice and a salad.

Other salmon recipes to try:

• Oven Baked Salmon in Foil
• Sheet Pan Firecracker Salmon
• Sweet Chili Salmon Bowls
• Crispy Rice Spicy Salmon
• Broiled Miso Ginger Salmon and Veggies

Yield: Serves 4

Chili Crisp Salmon with Cucumber Sweet Pepper Salad

Prep Time 10 minutes

Cook Time 6 minutes

Total Time 16 minutes

My Chili Crisp Salmon recipe is a quick and easy weeknight dinner idea! Pan-fried tender salmon topped with sauce made with garlic, soy sauce, toasted sesame oil, and chili crisp. It's seven ingredients that pack a flavorful punch. Serve it up with white rice and my cucumber sweet pepper salad!

Print

Ingredients

• 4 (5-ounce) salmon filets
• ¼ teaspoon kosher salt
• 2 cloves garlic, grated
• 2 tablespoons low-sodium soy sauce
• 1 heaping tablespoon honey
• 1-2 teaspoon chili crunch (such as Momofuku)
• 1 teaspoon toasted sesame oil
• Prepared rice + salad, for serving (see notes)

Instructions

1. SEASON: Remove the salmon from the refrigerator at least 40 minutes prior to cooking. Season the salmon pieces with kosher salt on the flesh side.
2. SAUCE: Add the grated garlic, soy sauce, honey, chili crisp, and sesame oil to a measuring cup and whisk to combine; set aside for now.
3. SEAR AND SERVE: Heat a 12-inch skillet over medium-high heat. Add a small drizzle of oil and place the salmon skin side up in the pan. Cook the salmon for roughly 2-3 minutes, then flip the salmon over on the skin side and cook for another 2-3 minutes. When there is 1 minute left on the skin side, spoon the chili crisp sauce over the salmon and pour the rest around the sides. Let the salmon finish cooking in the sauce for 15-30 seconds. Then, remove the salmon and serve immediately with fluffy rice and a salad or sauteed broccolini.

Notes

• Cucumber Sweet Pepper Salad: Toss 4 sliced Persian cucumbers with 8-10 sweet peppers in a medium bowl. Add 1 tsp of chili crisp, 1 heaping tbsp of brown sugar, 1 tsp of ginger paste, 1½ tsp of sesame oil, lots of toasted sesame seeds, and at least 1 tsp of furikake. Taste and adjust with a big pinch of salt or as needed.
• Make this gluten-free: Use gf tamari in place of the soy sauce and make sure the chili crunch you use is gluten-free.

Recommended Products

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  12-inch skillet

Nutrition Information:

Yield:

4

Serving Size:

1/4th of recipe
Amount Per Serving: Calories: 382Total Fat: 19gCarbohydrates: 18gProtein: 34g

The nutrition information is provided as a courtesy and is just an estimate. To get the most accurate information, please input the ingredients you've used into a nutrition calculator.

Have you made this recipe?

If you enjoyed this recipe, please consider leaving a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below. You can also share a picture on Instagram with the hashtag #LITTLESPICEJAR, I'd love to see what you made!

Spicy Chicken Tzatziki Bowls are the perfect middle-of-the-week dinner recipe! Start with marinated chicken and grill it on an indoor or outdoor grill. Then top your bowls with homemade tzatziki sauce, lots of fresh tomatoes, cucumbers, red onion, kalamata olives, and crumbly feta. Serve over rice, quinoa, farro, or cauliflower rice for a healthy yet easy dinner recipe!

It’s no secret that I really love my bowl recipes.

But this right here is Spicy Chicken Tzatziki Bowls – the Greek Chicken Bowls of your dreams. 

It starts with tender marinated chicken. We’ll spike the marinade with some Calabrian chili paste to give this recipe a little heat. We’ll also use tons of fresh herbs like thyme, oregano, fresh dill, and chopped rosemary. The acid from the white wine vinegar and the minced garlic combined with lemon juice and olive oil gives this recipe such a unique flavor! 

You can even skip the bowls and toss the chicken right on the grill and serve with your favorite veggies on the side. It’s truly one of a kind!

Top your bowls with all your classic Greek salad favorites – I love kalamata olives, fresh Persian cucumbers, and lots of homemade tzatziki sauce. I plan on adding pepperoncini peppers to my bowl when I make this next, how could that be anything but delicious? 

This is one nutrition-dense bowl!

Ingredients for Chicken Tzatziki Bowls:

• Chicken: As always, you’ll see me using chicken breasts or chicken tenders for this recipe. Chicken thighs would work equally well (and some would argue better) because they’d retain more moisture and deliver more flavor.
• Seasonings and herbs: I typically prefer to use the fresh herbs from my garden, however, you can also use dried herbs and they’d work equally well. Of course, you’ll need the basics like salt, black pepper, and paprika. I’m also using fresh dill, chopped rosemary, thyme, and oregano. If you have dried oregano on hand, I typically just suggest using 1/2 the quantity if the herbs are dried. They’re twice as potent, so halving the ingredients typically works well. If you don’t happen to have any of these herbs individually, just use a scant tablespoon of Italian seasoning – it’s not ideal, but it will work in a pinch! However, keep in mind that you’ll still need some fresh or dried dill for the tzatziki. Unfortunately, you cannot replace the dill there with Italian seasoning!
• Lemons: Fresh lemon juice works best for this recipe. You’ll need a couple of tablespoons lemon juice for the tzatziki and some of the chicken marinade. To amp up the lemon flavor, you could also add the lemon zest to the chicken marinade, if you’d like.
• Olive Oil: Extra virgin olive oil goes into the marinade for the chicken.
• White wine vinegar: Also used for the chicken marinade. Keep in mind that if you don’t have white wine vinegar on hand, you can swap it with red wine vinegar, it will work just fine for this recipe.
• Garlic: We’ll need some pressed or minced garlic for the tzatziki and some for the chicken marinade.
• Calabrian Chili Paste: Calabrian chili paste gives this recipe a really unique flavor. If you don’t have any on hand, I’d suggest replacing it with any other hot pepper paste. If neither of those is an option, red pepper flakes will work in a pinch, but I do prefer this recipe with a paste as the flavors are much better that way.
• Plain Greek Yogurt: Is the base of the tzatziki sauce. You want to use Greek yogurt as it is much thicker than plain yogurt. Even though we’ll squeeze most of the moisture out of our cucumbers, there will always be a bit remaining, and the thicker Greek yogurt helps keep the tzatziki from becoming too runny.
• Cucumbers: You’ll need Persian or hot house cucumbers to shred up and use in the tzatziki sauce. You’ll also want to have some on hand if this is something you’d like to add to your chicken tzatziki bowl.
• Crumbled Feta: What goes better in a Mediterranean-inspired recipe than crumbled feta cheese? I love adding it as a topping, but you could also make my crazy feta sauce (that I have shared in my harissa chicken bowls.) I combine mint, feta, and blend them together to create the most luscious sauce.
• Prepared veggies: My go to for this bowl is halved cherry tomatoes, Persian cucumbers, and kalamata olives. You could also use red onions, pepperoncini, or any other roasted or sauteed veggies that you’ve got in the fridge that you want to use up. 
• Cooked rice etc: I love serving this bowl over a bed of fluffy rice, but you could certainly use cauliflower rice, quinoa, farro, or even orzo if you prefer. You can also serve this as a salad on a bowl of lettuce or wrap the chicken and serve it in a pita!

Making Chicken Tzatziki Bowls

1. Marinate the chicken. Add all the dry seasonings to a bowl with the Calabrian chili paste, garlic, vinegar, lemon juice, olive oil, and stir it together. Add the chicken pieces and let marinate for a minimum of 30 minutes and ideally, about 2 hours for the most flavorful chicken. You can make the tzatziki sauce when you marinate the chicken and refrigerate it when you’re ready to serve.
2. Make tzatziki sauce. Start with the cucumbers. Grate them and pop them into a sieve. Sprinkle with salt. This will help the cucumbers release all of the water. Whisk the Greek yogurt, lemon juice, grated cloves garlic (or use garlic powder to make the flavor less harsh), and dill in a bowl. Squeeze out the water from the cucumbers, you can use your hands or even a kitchen towel. Mix the cucumber into the yogurt and stir to combine. Taste and adjust with more salt as needed. Cover the tzatziki and refrigerate it until you’re ready to serve with the bowls.
3. Grill the chicken. I love using a grill pan to cook the chicken indoors, but this would be equally (if not more) delicious on an outdoor grill. If you don’t own a grill pan, a large skillet would also work; the chicken just won’t get those grill marks. Cook the chicken until it registers a minimum of 160ºF on a food thermometer. Tent the chicken loosely while you prep the veggies, this will allow the chicken to cook all the way through.
4. Assemble the bowls. Instructions for constructing a bowl are pretty simple! Add the base to your bowl, and top with grilled chicken, feta cheese, cucumber salad, feta, olives, and as much tzatziki as your heart desired. Top bowls with parsley for a little color if you’d like! This is a great recipe to meal prep because you can fill the bowls with protein and your base of choice. Add in fresh veggies when you’re prepping or right before serving. 

​If you like this recipe, you might also like these bowls:

• Cart-Style Halal Chicken Rice Bowls
• Honey Harissa Chicken Bowls with Feta Mint Sauce
• Crispy Chicken Bowls (Banh-Mi Inspired)
• Honey Chipotle Chicken Bowls with Corn Salsa
• Sesame Ponzu Shrimp Rice Bowls

Yield: serves 4

Spicy Chicken Tzatziki Bowls

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Spicy Chicken Tzatziki Bowls are the perfect middle-of-the-week dinner recipe! Start with marinated chicken and grill it on an indoor or outdoor grill. Then top your bowls with homemade tzatziki sauce, lots of fresh tomatoes, cucumbers, red onion, kalamata olives, and crumbly feta. Serve over rice, quinoa, farro, or cauliflower rice for a healthy yet easy dinner recipe!

Print

Ingredients

Tzatziki:

• ½ cup grated persian cucumbers
• ¼ teaspoon kosher salt
• 1 cup Greek yogurt
• 1-2 tablespoons lemon juice
• 1-2 cloves garlic, pressed or grated
• 1 teaspoon fresh dill weed

Chicken:

• 1 pound boneless skinless chicken breasts (or thighs)
• ½ teaspoon EACH: kosher salt AND black pepper
• ¼ teaspoon smoked paprika
• 1 teaspoon EACH: fresh dill AND chopped rosemary
• 2 teaspoons fresh thyme
• 1 tablespoon fresh oregano (½ if dry)
• 2 tablespoons EACH: lemon juice AND olive oil
• 1 tablespoon EACH: minced garlic AND white wine vinegar
• 1-3 teaspoon Calabrian chili pepper

For serving:

• Prepared rice/bulgar/quinoa/farro/orzo + feta, olives, cucumbers, tomatoes, red onions, pita chips etc.

Instructions

1. MARINADE: Add all the dry seasonings along with Calabrian chili (use as much as you’d like), garlic, vinegar, lemon juice and olive oil to a bowl and stir together. Add the chicken pieces and let marinate for at least 30 minutes and up to 2 hours. Covere and refrigerate if marinating for longer than 30 minutes. Prepare tzatziki while the chicken marinades.
2. TZATZIKI: Add the grated cucumbers to a sieve and sprinkle with salt. Let it sit over a bowl for 15 minutes or until the water drains from the cucumbers. Add the yogurt, lemon juice, garlic, and dill to a small bowl. Whisk to combine. Squeeze out any remaining water from the cucumbers using a kitchen towel and add the cucumbers to a bowl. Mix with a spoon. Taste and adjust with more salt as desired.
3. COOK: Add the chicken to an indoor grill pan or lightly oil the grates of an outdoor grill once it’s heated to 450ºF. Add the chicken and cook for 8-12 minutes, flipping halfway through until the chicken reaches an internal temperature of 160ºF. Remove the chicken to a plate, tent loosely with foil, and let rest for 10 minutes so it cooks through to 165ºF.
4. SERVE: Add prepared rice, quinoa, or bulgur to bowl, top with grilled chicken, feta cheese, kalamata olives, cucumbers, tomatoes, red onions, and the spicy tzatziki, and serve!

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Pineapple Salsa Salmon with Brown Sugar Glaze is the perfect meal! Tender, flakey salmon glazed with a combination of lime, soy sauce, and brown sugar pairs beautifully with a flavorful pineapple salsa. Serve the salmon fillets with fluffy coconut rice and you’ll feel like you’ve been transported to a tropical destination!

Pineapple Salsa Salmon might sound a bit odd. 

I get that. But it’s basically salmon glistening with a brown sugar glaze that we pair with homemade pineapple salsa.

You’ll find all your usual pineapple salsa ingredients here. A little lime juice, fresh punchy cilantro, a kick of jalapeno, and finely minced red onion with sweet red bell peppers. And though I like to cook the salmon in a skillet, you can also undoubted grill the salmon on a grill pan or an outdoor grill and dine alfresco.

It’s the perfect transition into spring or summer meal. I love serving it with sliced avocados. Each bite is a combination of fluffy coconut rice, sweet pineapple salsa with a kick, and tender flakey salmon.

Ingredients for pineapple salsa salmon 

• Salmon Filets: I like to portion the salmon filets and then cook them so that they cook evenly. Remove the salmon skin if you aren‘t a fan or leave it on, your call!
• Seasonings: You’ll need kosher or sea salt, black pepper, and garlic powder. We’ll use all three of these to season the salmon.
• Brown Sugar: Goes into the glaze for the salmon along with soy sauce and lime juice. It’s a simple glaze that gives the salmon so much flavor!
• Soy Sauce: The soy sauce goes into the brown sugar glaze. Sometimes I also like to add a small teaspoon of freshly grated ginger. The ginger salmon tastes amazing with the pineapple salsa.
• Fresh Pineapple: A ripe pineapple that’s freshly diced up works best here. You can use canned pineapple if you’re in a pinch but I would definitely recommend using fresh if it’s possible. The canned pineapple is typically packed in syrup which would make the salsa much, much sweeter.
• Red Bell Pepper: Adds much needed crunch and color to the pineapple salsa. The sweetness of red bell peppers pairs well with the other salsa ingredients and makes it so colorful!
• Red Onions: Add a punchy flavor to the salsa. 
• Jalapenos: minced jalapeño brings a little bit of heat. It curbs the sweetness from the pineapple and works beautifully with the brown sugar glaze.
• Lime Juice: Freshly squeezed lime is all you need to toss together the salsa! It’s one of my favorite ingredients to add to fruit salsas (like mango salsa) because it cuts through the sweetness a bit and balances things out!
• Cilantro: Adds an earthy freshness to the salsa. Feel free to omit this if you aren’t a fan of cilantro!

Pineapple Salsa Salmon Recipe

1. Make the salsa. In a bowl, toss together the diced up pineapple, red bell peppers, red onions, and jalapenos. Toss with the juice of half of a lime and add the cilantro. Toss to combine and adjust with more lime as needed. Cover the salsa and refrigerate it until you’re ready to serve this with the dish.
2. Season the salmon. Remove the salmon from the refrigerator at least 30 minutes prior to grilling salmon, cooking or baking it. Cut the salmon into 4 equal pieces. Then season with kosher salt, black pepper, and garlic powder. Heat a skillet over medium high heat with olive oil. In a small bowl add the brown sugar, soy sauce, and lime juice.
3. Cook the salmon. When the oil is hot, add the salmon skin side up and cook for a few minutes until golden. You can also broil the salmon in the oven, but I find crisping or pan-frying gives the salmon a better taste in this recipe. Flip the salmon over when it’s half done and continue cooking it skin side down. Pour the sauce in the skillet and let it thicken. Then with a spoon, pour the sauce over the protein. If you plan on serving this a little later, loosely tent the salmon with aluminum foil. 
4. Serve this up. Spoon the rice into bowls. I like to use coconut rice as it works beautifully with the other flavors in the dish. Add the salmon filets to each bowl and top with sliced avocados and pineapple salad.

If you like this recipe you might also like:

• Pan-Seared Salmon with Lemon Butter Sauce
• Crispy Rice Spicy Salmon
• Air Fryer Salmon Bites
• Thai Sweet Chili Salmon Bowls
• Fancy but Easy Salmon Piccata

Yield: serves 4-5

Pineapple Salsa Salmon with Brown Sugar Glaze

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 30 minutes

Pineapple Salsa Salmon with Brown Sugar Glaze is the perfect meal! Tender, flakey salmon glazed with a combination of lime, soy sauce, and brown sugar pairs beautifully with a flavorful pineapple salsa. Serve the salmon fillets with fluffy coconut rice and you'll feel like you've been transported to a tropical destination!

Print

Ingredients

Salmon:

• 1¼ - 1½ pound salmon filets, (4-5 pieces)
• ½ teaspoon kosher salt (+ more)
• ¼ teaspoon black pepper
• ½ teaspoon garlic powder
• 1 tablespoon avocado oil (or olive)
• 2 tablespoons brown sugar
• 1 tablespoon EACH: soy sauce AND lime juice
• Sliced avocados, for serving
• Prepared coconut rice, for serving

Pineapple Salsa:

• 1 ½ cups fresh pineapple, diced
• ½ red bell pepper, minced
• 2 tablespoons red onions
• ½ jalapeño, minced
• Juice of ½ lime (+ more to taste)
• 2 tablespoons chopped cilantro

Instructions

1. SALSA: In a bowl, toss together the diced pineapple, red bell peppers, red onions, jalapeños. Top with the juice of half of a lime, add the cilantro and a 1/4 teaspoon of kosher salt and stir to combine. Taste and adjust with more lime juice or salt as desired. Cover and refrigerate while you prepare the salmon.
2. SEASON: Remove the salmon from the fridge 30 minute before pan-frying. Season the salmon fillets with kosher salt, black pepper, and garlic powder. Heat a skillet over medium-high heat. In a bowl, combine the brown sugar, soy sauce and lime juice.
3. SALMON: Add the oil and let it heat through. Cook the salmon skin side up until golden; about 3 minutes. Flip and continue to cook for another 1-3 minutes or until the salmon is cooked to your liking. Then pour in the prepared sauce – just pour it between the salmon filets. Let thicken 20-30 seconds. Take the pan off the heat and flip the salmon over. Spoon the sauce over the salmon pieces.
4. SERVE: Spoon the rice into bowls, top with the salmon filets and serve with lots of pineapple salsa, sliced avocados and lime wedges!

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Nutrition Information:

Yield:

5

Serving Size:

1
Amount Per Serving: Calories: 449Total Fat: 26gCarbohydrates: 24gFiber: 4gProtein: 32g

The nutrition information is provided as a courtesy and is just an estimate. To get the most accurate information, please input the ingredients you've used into a nutrition calculator.

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Glowing shrimp rice bowls start with a simple spicy sesame ponzu marinade for the shrimp, doubling up as the dressing for our citrus salad. The orange and cucumber salad is loaded with lots of wintry citrus fruit and fresh herbs. Serve over a bowl of brown rice, cauliflower rice, or coconut rice with buttery avocados!

Sesame ponzu shrimp rice bowls are so refreshing.

It starts with the ponzu marinated shrimp. A bit of chili garlic sauce, a dash of honey, toasted sesame oil, and freshly squeezed orange juice round it out. We’ll cook shrimp in a hot skillet, so the sugar in the marinade caramelizes and gives them that instant glisten. 

Then there’s a fantastic orange and grapefruit (or pomelo) salad with minced serranos, green onions, mint, and fresh cilantro. Best part – that ponzu marinade doubles as the dressing. I like to drizzle the last of the dressing over buttery avocado slices, and the sauce makes everything perfecto! We’ll serve it all over a bowl of rice, and it’s honestly a flavor experience.

I love combining seafood with fresh fruit. It’s such an unexpected food combination that works. Have you tried my Thai sweet chili salmon bowls yet? They’re topped with a mango and edamame salad that is to die for!

Ingredients for glowing shrimp rice bowls:

• Fresh Citrus Fruit: You’ll need orange juice or any other citrus juice for the marinade. And you’ll also need freshly-segmented fruit for the salad. If you’re new to segmenting fruit, you might want to look up how to do so on youtube or something. It’s pretty easy once you’ve watched someone else do it. You’ll also want to use a paring knife to make the job easier. Feel free to practice on the orange you plan to use for the orange juice! Then squeeze the center to get the juice out of it!
• Chili Garlic Sauce: I like to use the one from Huy Fong. It’s similar to sambal, but it also has garlic in it.
• Honey: This recipe is versatile; you can use honey, agave, or any other sweetener of your choice.
• Rice Vinegar: Adds an acidic pop to the marinade and the dressing.
• Ponzu sauce: If readily available in most grocery stores these days. It’s usually next to the soy sauce in the international aisle. Feel free to use low-sodium soy sauce if you can’t find it.
• Ginger paste + Garlic powder: I use garlic powder and ginger paste in the dressing/marinade. These ingredients make prep work much easier since you don’t have to peel and chop fresh ginger and garlic.
• Sesame Oil + Seeds: You’ll need sesame oil for the marinade. The toasted sesame oil pair so well with the citrusy ponzu. You’ll also need sesame seeds for topping the bowls.
• Shrimp: You’ll want to peel and devein the shrimp beforehand. Then, pat them dry before marinating them in the sauce. We’ll cook them in a large skillet right before searing in batches.
• Avocados: Are for topping, feel free to omit them from the shrimp bowl recipe if you aren’t a fan.
• Cucumbers: I like to use Persian cucumbers because they have the best crunch. You can use hothouse or even regular cucumbers if you’d like. Dice them up about the same side and the segmented citrus so you get a bit in each bite.
• Serranos: Serranos add just a touch of heat and pair beautifully with the fresh herbs and vegetables in the salad. Feel free to omit the pepper if you’re cooking for littles or don’t like heat.
• Scallions: Or green onions adds freshness to the salad. Feel free to leave them out, the salad works well with the serranos and fresh herbs too.
• Fresh Herbs: Use cilantro or mint – whatever you like! We’ll stir the herbs in right at the ends so they’re nice and fresh for the bowls.
• Rice to serve: I like to serve this recipe over short-grain brown or white rice, but homemade coconut rice would be equally delicious!

How to make shrimp rice bowls

1. Make the dressing that doubles as the marinade. Combine the orange juice, chili garlic, honey, ponzu, ginger, sesame oil, garlic powder, rice vinegar, and a tablespoon of avocado oil in a bowl. Stir it together or just place a cap on top and shake to combine.
2. Marinate the shrimp. Add the cleaned and dry shrimp to a bowl, pour 1/4 cup of marinade of the shrimp and let them hang out for 10-15 minutes while you’re preparing the orange and cucumber salad. Don’t discard the remaining dressing! We’re going to use it as dressing for the salad. Then heat a skillet over medium-high heat and cook the shrimp in batches until they curl up into a ‘c’ shape. Smaller shrimp will take less time to cook, while larger shrimp will require an additional minute or two.
3. Make the salad. Combine the diced cucumbers, citrus pieces, green onions, serranos, mint, and cilantro in a bowl and toss with the remaining dressing and a small pinch of kosher salt. If you meal prep this recipe, keep the dressing separate and toss it with a bit of salad right before serving.
4. Serve up shrimp bowls. Add a scoop of rice to each bowl, top with shrimp, and add the salad to each bowl with a slotted spoon. Top with avocado slices, and then spoon some of the dressing over each bowl before topping with sesame seeds and serving.

If you like this recipe you might also like:

• 30-Minute Spicy Shrimp Masala
• Spicy Shrimp Pasta with Tomatoes and Garlic
• Blackened Shrimp Tacos with Smashed Avos and Slaw
• Miso Salmon with Sauteed Zucchini and Onions
• Creamy Paprika Chicken Pasta

Yield: serves 5

Glowing Sesame Ponzu Shrimp Rice Bowls

Prep Time 25 minutes

Cook Time 15 minutes

Total Time 40 minutes

Glowing shrimp rice bowls start with a simple spicy sesame ponzu marinade for the shrimp, doubling up as the dressing for our citrus salad. The orange and cucumber salad is loaded with lots of wintry citrus fruit and fresh herbs. Serve over a bowl of brown rice, cauliflower rice, or coconut rice with buttery avocados!

Print

Ingredients

• ⅓ cup freshly squeezed orange juice
• 1 tablespoon chili garlic sauce (such as Huy Fong or sambal)
• 1 tablespoon EACH: honey, rice vinegar, AND ponzu sauce
• 2 teaspoon EACH: ginger paste AND toasted sesame oil
• ⅛ teaspoon EACH: garlic powder
• 2 tablespoons avocado oil (or vegetable, etc.)
• 1 ¼ pounds raw shrimp, tail-on
• 1 sliced avocado, for serving
• Prepared brown rice, coconut rice, or caulirice + sesame seeds, for serving

Citrus Cucumber Salad:

• 3 oranges, segmented + cut into pieces (see notes)
• 1 large grapefruit or pomelo, segmented + cut into pieces
• 3 Persian cucumbers, diced
• ¼ minced Serrano pepper (seeds removed)
• 2 scallions, thinly sliced
• 2 tablespoons chopped cilantro + mint (or just one of those)

Instructions

1. DRESSING: Add the orange juice, chili garlic, honey, ponzu sauce, ginger, sesame oil, garlic powder, rice vinegar, and a tablespoon of avocado oil, to a bowl and whisk to combine or simply shake it together in a jar.
2. MARINATE: Add shrimp to a bowl. Pour ¼ cup of marinade to the shrimp, stir, and let sit for 10 minutes. Do not discard the remaining dressing in the jar. Add the last tbsp of oil to a skillet over medium-high heat. Add the shrimp in a single layer and cook for 1-3 minutes on each side or until opaque and cooked through. The cooking time will depend on the size of shrimp, large or jumbo shrimp will cook for longer.
3. SALAD: Combine cucumbers, citrus pieces, scallions, serranos and cilantro or mint in a bowl, toss with the remaining dressing and a small pinch of salt.
4. SERVE: Add the prepared rice to bowls, top with shrimp, add the salad with a slotted spoon. Place avocado slices in bowl. Spoon remaining dressing from the salad over bowls, if desired. Top with a pinch of toasted sesame seeds, and enjoy!

Notes

• Oranges: Feel free to use a variety of oranges. Cara cara, navel, satsumas, mandarin, raspberry oranges, and blood oranges are just a few ideas!
• Ponzu sauce: feel free to use low-sodium soy sauce in place of ponzu if you can't find it.

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Honey Chipotle Chicken Bowls are sure to be a favorite! This recipe combines sweet, spicy, and smoky flavors to create a seriously flavorful chicken bowl! The chipotle chicken marinade is quick and easy to make and goes beautifully with the sweet corn salsa and buttery avocados.

That is some serious flavor right there!

We’re talking about chicken marinated in a honey chipotle mixture that’s slightly sweet, smoky, with a hint of spice, and nothing short of flavorful. It also happens to be one of the best things you can meal prep because it tastes better as it sits.

We’ll start by marinating the chicken and letting it hang out. This recipe is perfect to make on an outdoor grill in the summertime and equally delicious made on an indoor grill pan when you’re living in a tundra in the middle of winter. The marinade for this recipe is inspired by Chipotle’s vinaigrette recipe. We’ve just played around with the quantities to create a marinade rather than a dressing.

The sweet corn salsa is also inspired by Chipotle’s corn, which is totally a fiesta in your mouth. I start charring off a poblano pepper – totally optional. I know some people don’t mind the skin, but if I’m going to make this thing, I’m going to do it right. And then, we add in a squeeze of lemon juice, lime juice, a minced jalapeño, and lots of red onions. You can scoop it up with a tortilla chip, or you can serve it on top of this bowl; either way – it’s fantastic.

Serve it all up on a bed of your favorite rice, quinoa, or grains with slices of buttery avocados. And if you’re about to ask, doesn’t it need a sauce? You could totally do one, but honestly, it’s so flavorful that nope, we actually didn’t need one!

A flavor explosion is coming at you in 3..2…1

Ingredients for honey chipotle chicken bowls

• Chicken: I used boneless skinless chicken thighs for this recipe because that’s what I had on hand. But usually, I prefer to use chicken breasts for my bowls. Needless to say, thighs, breasts, and tenders – any protein cut works for this bowl.
• Chipotle Peppers: I use a can of chipotles that are packed in adobo sauce. You’ll need 1-2 peppers for this recipe, depending on how much heat you want the recipe to have. We usually veer on the side of caution and go with one chipotle pepper, and it’s perfect that way. You’ll also want 1 tablespoons adobo sauce.
• Olive oil: You’ll need a bit of olive oil to add to the marinade. Since the marinade contains plenty of oil, I usually don’t spray my grill pan before cooking the chicken.
• Red Wine Vinegar: Goes into the chipotle marinade for the chicken.
• Honey: Adds a hint of sweetness to the marinade.
• Seasonings: You’ll need onion powder, oregano, salt, and peppers. Most of these will go into the marinade for the chicken.
• Corn: I like to use a bag of frozen corn that I’ll just zap in the microwave. Fresh corn that you char on the grill would be a dream if you’re making this during the summer. It’s one of my favorite additons to this salad.
• Onions and Garlic: Red onions go into the corn salsa, and the garlic is for the marinade for the chicken.
• Peppers and cilantro: I use a couple of different kinds of peppers. You’ll need a small poblano pepper and a jalapeño pepper. I usually remove all the ribs and seeds from the jalapeño before mincing it up. You’ll also want to char your poblano and remove the skin. This is optional, but I do think it gives the salsa a smokey, delicious flavor! You’ll also need a handful of cilantro to add to the corn salsa.
• Lemon and Limes: You’ll need both lemons and limes to add to the corn salsa.
• Base and Toppings: You’ll need cooked rice, quinoa, or your favorite grains to make the bowl. You’ll also need ripe avocados that are diced or sliced. I used regular fluffed brown rice, but you could also make this with cilantro lime rice or Mexican rice for more flavor!

How to make honey chipotle chicken bowls

1. Start with the marinade. Add the minced chipotle peppers, adobo, vinegar, honey, oil, garlic, onion powder, oregano, salt, and pepper to a jar and shake or whisk it to combine. Pour the marinade over the chicken and let sit for at little as 30 minutes and, ideally, around 4 hours.
2. Char the peppers. While the chicken is marinating, you’ll want to cook the rice or grains; you’ll also want to char the peppers and prepare the corn salsa. Place the poblano over an open flame on the stove and keep a close eye on it. You’ll hear the pepper start to pop. The heat blisters the skin, chars, and loosens it. Keep cooking until charred all over. Then place it in a bowl and cover with a lid for 10 minutes before you peel it with a spoon. Then mince the pepper.
3. Make corn salsa. Add the defrosted corn, minced poblano, jalapeño, cilantro, red onions, lemon, and lime juice to a bowl. Stir to combine and season with a pinch of salt. Cover and refrigerate until you’re ready to serve the bowls.
4. Cook the chicken. Heat a grill pan over medium-high heat. Add the chicken and cook them for 8-10 minutes, flipping the chicken in the skillet around the halfway mark. When the chicken is done, remove it to a cutting board and let it rest for several minutes before you slice or dice it.
5. Assemble and serve. Serve up the fluffy rice, tender quinoa, or grains in a bowl topped with diced chicken, a scoop of corn salsa, and slices of avocado. And feel free to top it with chopped tomatoes, hot sauce, pickled onions, or other fresh veggies!

If you like this recipe, you might also like:

• Honey Harissa Chicken Bowls
• Steak Fajita Bowls with Garlic Lime Rice
• ​Beef Birria de Res
• Mexican Street Corn Chicken Tacos
• Creamy Mexican Corn Dip

Yield: Serves 4-5

Honey Chipotle Chicken Bowls with Corn Salsa

Prep Time 15 minutes

Cook Time 20 minutes

Additional Time 30 minutes

Total Time 1 hour 5 minutes

Honey Chipotle Chicken Bowls are sure to be a favorite! This recipe combines sweet, spicy, and smoky flavors to create a seriously flavorful chicken bowl! The chipotle chicken marinade is quick and easy to make and goes beautifully with the sweet corn salsa and buttery avocados.

Print

Ingredients

Bowls:

• 1 ½ pounds boneless, skinless chicken (thighs/breasts/tenders)
• 1-2 chipotle peppers in adobo sauce (plus 1 tbsp adobo)
• 1 ½ tablespoons red wine vinegar
• 1 tablespoon honey
• 3 tablespoons olive oil
• 2 small garlic cloves, minced
• ½ teaspoon EACH: onion powder AND dried oregano
• 1 teaspoon salt
• ¼ teaspoon pepper
• 2 ½ cups prepared rice, quinoa, or grains
• Lime wedges and cilantro, for serving
• Slices avocados, for serving

Corn Salsa:

• 1 (16-ounce) bag frozen corn
• ⅓ cup red onion, finely chopped
• 1 large poblano pepper, charred, peeled and finely chopped
• 1 jalapeño pepper, finely minced
• ¼ cup cilantro, chopped
• 1 tablespoon EACH: lemon juice AND lime juice

Instructions

1. COMBINE: Mince the chipotle peppers finely and add to a mason jar. Combine adobo, vinegar, honey, oil, garlic, onion powder, oregano, salt, and pepper in the same jar. Shake or stir to combine.
2. MARINADE: Pour the prepared marinade over the chicken and allow it to marinade for at least 30 minutes and up to 4 hours.
3. POBLANO: Char the poblano under the broiler (or grill) or over an open flame on the stove. Place in a bowl, cover with a lid and let sit for a 10 minutes before peeling and mincing.
4. CORN SALSA: Zap the corn in the microwave for 1 minute 30 seconds or until the corn is defrosted and slightly warm. Remove and let cool for several minutes. Add the red onion, minced jalapeños, poblanos, cilantro, lemon juice, lime juice, and a pinch of salt. Stir to combine; taste and adjust as desired. Cover and refrigerate until ready to serve.
5. COOK: Heat a grill pan over medium high heat and cook the chicken thighs (or breasts) for 8-10 minutes, flipping around the halfway mark, until cooked to 160ºF. Remove to a cutting board and let rest for 10 minutes before slicing or dicing.
   ASSEMBLE: Add the desired amount of rice to each bowl. Top with grilled chicken, sliced avocados and serve with lime wedges!

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Nutrition Information:

Yield:

5

Serving Size:

1/5
Amount Per Serving: Calories: 589Total Fat: 25gCarbohydrates: 47gFiber: 6gProtein: 45g

**Nutritional facts include the marinade, however, most of the marinade is discarded.** The nutrition information is provided as a courtesy and is an estimate. To get the most accurate information, please input the ingredients you've used into a nutrition calculator.

Have you made this recipe?

If you enjoyed this recipe, please consider leaving a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below. You can also share a picture on Instagram with the hashtag #LITTLESPICEJAR, I'd love to see what you made!

Delicious Honey Harissa Chicken Bowls loaded with roasted corn, fluffy rice, crisp cucumbers, buttery avocados, pickled onions, and a creamy feta sauce. The chicken is marinated in harissa paste, and smoky paprika then sautéed and drizzled with honey!

We’ve had Honey Harissa Chicken Bowls on repeat over here for the better part of a month!

And I’m telling you, once you give these a try, you’ll be adding them to the weekly rotation too. It’s something about the combination of Harissa (a North African pepper paste) and honey that makes the chicken so flavorful. And how do you take something like that and make it a full meal without having to make sides? By adding it to a bowl with veggies, sauces, and a base. You can turn this into a salad or a rice bowl. 

Chicken breasts or chicken thighs marinated in a quick, fuss-free harissa marinade seared in a hot pan until it’s golden-brown. Drizzle it with that honey, and it’s a little spicy and a little sweet. I love pairing the CAVA-inspired chicken with a homemade crazy feta sauce, roasted corn, Persian cucumbers, and quick pickled red onions. You can serve this chicken as a salad over lettuce or with fluffy basmati rice.

Trust me; the fam is going to love this one!

Ingredients for Honey Harissa Chicken Bowls:

• Chicken: You can use boneless, skinless chicken breasts, tenders, or thighs for this recipe.
• Olive oil: The olive oil is a critical ingredient. We’ll combine it with harissa paste, lemon juice, and dry spices to create the marinade.
• Harissa Paste: is a chili paste or condiment from Tunisia that is now sold in lots of mainstream grocery stores. TJ’s carries one that works well for this recipe. You can also find it online here.
• Lemon Juice: Fresh lemon juice is the acid used in the honey harissa chicken marinade.
• Seasonings: These are all easy-to-find ingredients like dried thyme, garlic powder, ground cumin, onion powder, and cayenne. Feel free to omit the cayenne if you’re worried about the heat level. Harissa already has a kick to it as well!
• Honey: Is drizzled in once the chicken is cooked. This helps tone down the heat in the chicken. 
• Mixed Greens: I use this in my bowl with a combination of rice. However, you can omit the greens if you want to serve this as just a rice bowl!
• Rice: Fluffy basmati rice is the perfect base for these bowls. You can prepare the rice a couple of days ahead of time as well to cut down on prep time.
• Toppings: I love adding prepared hummus, roasted corn, Persian cucumbers, diced avocados, pickled onions, and my homemade feta sauce to this recipe. You can use as many or as few of these ingredients as you’d like for your bowl. The feta sauce is made with garlic cloves, Greek yogurt, crumbled feta, kosher salt, mint, and lemon juice. It’s almost like a feta and mint raita if you’re familiar with the Indian condiment! The mint really helps cool down the heat from the harissa and adds the most delicate flavor.

How to Make Harissa Honey Chicken:

1. Marinate the chicken. Start by adding the oil, lemon juice, 2 tablespoons harissa, and seasonings to a bowl. Cube the chicken to make this super quick to assemble. If you plan on grilling the chicken, you can leave the pieces whole, grill, and then chop the chicken up! If you plan on grilling the chicken, I do suggest letting it marinate for at least a couple of hours. If you’re sauteing the chicken, the 30-minute marination is plenty to make this yummy! The other benefit of sauteeing the chicken in a bowl is then you end up with chicken that’s nicely coated in a delicious honey harissa sauce!
2. Sear the chicken. Heat a large skillet over medium-high heat. Add the chicken pieces in a single layer and cook the chicken, stirring as needed to brown all sides evenly. When the chicken is done, drizzle the 2 tablespoons of honey while it’s still in the pan. Remove it to a plate. If you’ve got a smaller pan, I do suggest sauteeing the chicken in batches so that it sears and doesn’t steam! Feel free to garnish the chicken with a pinch of parsley for a little added color!
3. Assemble your bowl! There are really no instructions for this! Just pile it all up! Start with your base. I like to add a 50:50 combo of greens or lean vegetables along with cooked rice as the bottom layer. I typically use plain white rice, but you could also use cilantro lime rice if you want even more flavor. Then I top it with roasted corn. Feel free to use canned or defrosted corn – I usually just grill some up over an open flame as the chicken cooks. You’ll also want a dollop of hummus – dips are amazing in bowls. Pickled onions, diced avocados, and Persian cucumbers add great texture and color. And finally, drizzle the feta sauce all over your bowl! You can serve this with pita chips on the side for some added crunch!

If you like this recipe, you might also like:`

• Halal Chicken Rice Bowls
• Crispy Chicken Banh Mi Bowls
• Korean BBQ Bowls with Garlic Rice
• Steak Fajita Bowls
• 20 Minute Chicken Teriyaki

Yield: serves 4

Honey Harissa Chicken Bowls with Feta Mint Sauce

Prep Time 15 minutes

Cook Time 10 minutes

Additional Time 30 minutes

Total Time 55 minutes

Delicious Honey Harissa Chicken Bowls loaded with roasted corn, fluffy rice, crisp cucumbers, buttery avocados, pickled onions, and a creamy feta sauce. The chicken is marinated in harissa paste, and smoky paprika then sautéed and drizzled with honey!

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Ingredients

Chicken:

• 1 pound boneless chicken breast/thighs, cubed into 1 inch pieces
• 2 tablespoons EACH: olive oil AND lemon juice
• 1-2 tablespoons harissa sauce (see notes)
• 2 teaspoons smoked paprika
• 1 teaspoon EACH: dried thyme AND garlic powder
• ½ teaspoon EACH: ground cumin AND onion powder
• ⅛ teaspoon cayenne, optional
• 2 tablespoons honey

Bowls:

• 4 cups mixed baby greens
• 2 cups prepared basmati rice
• 2 cups roasted corn
• 4 Persian cucumbers, diced
• 1 large avocado, sliced
• Pickled onions, for topping
• Prepared hummus, optional
• Prepared feta sauce, see notes

Instructions

1. MARINATE: Combine the oil, lemon juice, harissa, smoked paprika, thyme, garlic, cumin, onion, and cayenne in a bowl. When mixed, add the chicken and mix until evenly coated. Allow the chicken to marinate for 30 minutes at room temperature or covered in the refrigerator for up to 8 hours. Prepare the rice while the chicken marinates.
2. COOK: Heat a 12-inch skillet over medium-high heat. Add the chicken and cook it through for about 4-6 minutes, flipping as needed to brown all sides. When the chicken is almost done, drizzle with honey and cook for 1 minute before removing from heat.
3. ASSEMBLE BOWLS: Add the greens, rice, roasted corn, hummus, Persian cucumbers, avocados, pickled onions, and prepared chicken to each bowl. Drizzle with the feta sauce (recipe in notes) and serve.

Notes

• Harissa Paste: Taste the harissa paste before using it in the marinade to make sure it isn't too spicy! The one I have linked is mild, but if you get the one from Trader Joe's, that one definitely has a kick to it, and I don't recommend using 2 tbsp unless you enjoy a heavy amount of heat!
• Feta sauce: add 1 garlic clove, ⅛ teaspoon kosher salt, a pinch of black pepper, ½ cup Greek Yogurt (or labne), 2 ounces feta, 1 tablespoon chopped mint, 1 tablespoon lemon juice in a blender and blend until smooth. Taste and adjust with more lemon or salt as desired.

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Sweet Chili Salmon Bowls are a family-friendly weeknight recipe everyone will love! Start by tossing salmon pieces in soy sauce, lime juice, and minced garlic. Pan fry, then toss with Thai sweet chili sauce, serve on top of rice with sliced cucumbers, diced mangos, avocados, with homemade boom boom sauce! 

You totally eat with your eyes first.

Crispy pan-fried salmon nuggets marinated in soy sauce, garlic, and lime juice. Pan-fried until they’re golden and crispy and tossed with Thai sweet chili sauce for the last few seconds so the sugar in the sauce caramelizes and becomes a sweet and spicy, sticky glaze! 

Holy moly! Don’t be surprised if the fam starts eating that salmon straight from the pan; it’s that good! I like to serve Thai sweet chili salmon pieces over brown rice with a diced cucumbers, mangos, and avocados all mixed into a refreshing salad. Plus creamy boom boom sauce drizzled right on top.

Ingredients for sweet chili salmon bowls:

• Salmon: I like using whole salmon fillets for this recipe. I usually ask the fish monger to remove the skin-side of the salmon so you’re left with just the flesh. You‘ll want to chop the fish into roughly 1-inch pieces so that they all cook up in roughly the same amount of time. Salmon is a great source of Omega 3 Fatty Acids which have numerous health benefits.
• Sauces: You’ll need Thai Sweet Chili Sauce for this recipe. Brands such and Thai Kitchen and Mae Ploy make these sauce and they are easily available in most mainstream grocery stores. I’ve linked them as well if you’d like to purchase online. You’ll also need some mayo, ketchup (I use my favorite spicy ketchup) and a squeeze of sriracha.
• Lime juice: Fresh lime juice goes into the marinade for salmon before we cook it up in the pan.
• Garlic: You’ll need both minced garlic and garlic powder for this recipe. The minced garlic goes into the salmon marinade and the garlic powder is used in the boom boom sauce.
• Shelled Edamame: You can use shelled edamame to make your life easier or use regular edamame, steam it, and then shell it yourself. 
• Cucumbers: I like using persian cucumbers for most recipes so that’s what I’ve used here, feel free to use English cucumbers or whatever you like.
• Mangoes: If mangoes are in season, use fresh mangoes, if not, canned diced mangoes work equally well here.
• Avocados: You can slice your avocados and add them to the bowl or dice them up and toss them with the cucumbers and mangoes.
• Prepared rice: I like to use brown rice for this recipe, however, my coconut ricerecipe, or my basmati rice are also good options! Use whatever you like!
• Toppings: I like to top the bowls with fried garlic (this is easily available in Asian grocery stores or you can make your own at home) along with toasted sesame seeds and some fresh cilantro. You can use all or some of these ingredients!

How to make the best Thai sweet chili salmon bowls:

1. Make the sauce. First you want to make the boom boom sauce. Start by stirring together the mayo, sweet chili sauce, ketchup, sriracha and a pinch of garlic powder in a small bowl. Once combined, set it aside or refrigerate if you did this well in advance.
2. Marinate the salmon. Toss the salmon pieces in a bowl with soy sauce, lime juice, and minced garlic. Once combined, let sit for 5 minutes if time permits. This allows the flavors to develop further.
3. Toss the salsa. Add the edamame, cucumbers, mangoes to a bowl. Toss with a little more lime juice if you’d like and season with a pinch of salt, fried garlic, sesame seeds, and some of the chopped cilantro. This is like a mango cucumber salsa for the bowls! 
4. Pan fry until flakey. Add a drizzle of avocado oil to a large pan and heat through. When warm, add the salmon piece sin a single layer and cook for 3-4 minutes or until the salmon is done to your liking. Quickly drizzle the sweet chili sauce over the salmon and toss the salmon the sauce. Use a spoon to help glaze all of the protein. 
5. Serve it up! Divide the rice into 4 bowls, top with the cucumber mixture, sliced avocados, glazed salmon bites and top with fried garlic, cilantro, and drizzle with that prepared sauce. Serve with lime wedges to squeeze on top!

If you like this recipe, you might also like:

• Garlic Butter Baked Salmon in Foil
• Weeknight Salmon Sushi Bowls
• Fancy but Easy Salmon Piccata
• Crispy Rice Spicy Salmon
• Mediterranean Shrimp Orzo Salad

Yield: Serves 4

Thai Sweet Chili Salmon Bowls

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Sweet Chili Salmon Bowls are a family-friendly weeknight recipe everyone will love! Start by tossing salmon pieces in soy sauce, lime juice, and minced garlic. Pan fry, then toss with Thai sweet chili sauce, serve on top of rice with sliced cucumbers, diced mangos, avocados, with homemade boom boom sauce! 

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Ingredients

Boom Boom Sauce:

• 3 tablespoons mayo
• 2 tablespoons sweet chili sauce
• 1 tablespoon ketchup (I use spicy)
• 2 teaspoons sriracha (plus more to taste)
• ⅛ teaspoon garlic powder

Salmon Bowls:

• 1 pound salmon, remove skin and dice into 1 inch bites
• 2 tablespoon low sodium soy
• 1 tablespoon lime juice
• 4 cloves garlic, minced
• 1 tablespoon avocado oil
• 6 tablespoons Thai sweet chili sauce
• 2 cups prepared brown rice
• 1 cup shelled edamame (lightly steamed)
• 3 persian cucumbers, sliced
• ½ cup diced mangos
• 1 Haas avocado, sliced
• Fried garlic, for topping
• Toasted sesame seeds + chopped cilantro, for topping

Instructions

1. BOOM BOOM SAUCE: In a bowl, stir together the ingredients for the sauce; set aside.
2. TOSS: In a bowl, toss the salmon with soy sauce, lime juice, and minced garlic.
3. SALSA: Combine the edamame, cucumbers, and mangoes in a bowl. Toss with a little lime juice (if desired) a pinch of salt, a tablespoon of fried garlic, sesame seeds, and a pinch of chopped cilantro.
4. PAN FRY: Heat a frying pan over medium-high heat. When hot, add the avocado oil and pan fry the salmon bites for 3-4 minutes or until they’re cooked to at least 145ºF. Quickly drizzle the sweet chili sauce over the salmon, toss, and remove from heat.
5. SERVE: Divide the rice into 4 bowls. Top with cucumber mixture, sliced avocados, and divide the salmon amongst the bowls. Top with more fried garlic, cilantro, and drizzle with the prepared sauce! Serve with lime wedges. 

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Have you made this recipe?

If you enjoyed this recipe, please consider leaving a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below. You can also share a picture on Instagram with the hashtag #LITTLESPICEJAR, I'd love to see what you made!

Learn how to make halal cart style chicken rice bowls at home! The chicken is seasoned with tons of spices and the rice is simmered in turmeric chicken broth for the best yellow rice! Serve with lots of white sauce and sriracha – it tastes just like Halal Guys!

Okay, you’ve had halal chicken rice bowls, but have you had halal cart chicken made in one pan?

I didn’t think so. And yes! You read that correctly. This is a one-pot chicken over rice recipe. Not only does my homemade version of chicken over rice taste like Halal Guys, but it is also an easy recipe that doesn’t require a ton of clean-up. Marinate the chicken thighs, with coriander, cumin, turmeric, cardamom, allspice, sumac, and hot paprika with lemon juice and olive oil. Pan-sear the chicken over medium-high heat before you remove it to a plate. Then add a knob of butter to the same skillet and saute the rice with onions and peppers before simmering it in chicken broth. Cooking the rice in the same pot as the chicken gives the rice soo much more flavor!

When the rice is fluffy and cooked through, serve the chicken sliced or diced on top with lots of lettuce, tomatoes, cucumbers, and an abundance of white sauce and red sauce. I’m telling you, with these flavors you’ll bring that famous NYC food cart right into your own home!

Ingredients for Halal Chicken Rice Bowls:

• Seasonings! seasonings are the heart and soul of this recipe. You’ll need ground cardamom, allspice, cumin, coriander, hot paprika, turmeric, dried oregano, sumac, adobo seasoning, and kosher salt. The good news is that most of these ingredients are pretty simple to find in most grocery stores. The only one you may have a little trouble with is sumac, which is available online here or at your nearest Middle Eastern grocery store. Sumac powder is a dry red berry that is ground into a coarse powder.
• Boneless, skinless chicken: You can use chicken thighs, tenders, or breasts for this dish. If you use chicken breasts, I do suggest chopping them up a bit before marinating so that all the chicken absorbs the flavor.
• Lemon Juice: Freshly squeezed works best.
• Olive oil: Is an ingredient added to the chicken marinade. You won’t need to add any more when you’re searing the chicken.
• Fresh garlic: I use my favorite garlic press to press a few cloves right into the marinade for this chicken.
• Butter: saute the rice, onions, and peppers in butter to create the famous new york city yellow rice. 
• Basmati Rice: use good-quality long-grain basmati rice for this recipe. Keep in mind that you want to rinse the rice under cold running water and drain it before you toast the rice for the yellow rice pilaf. 
• Minced Onions: saute the onions in butter along with the rice and minced peppers for more flavor.
• Minced peppers: I like to use a serrano pepper with the ribs and seeds removed. Feel free to use a jalapeño pepper instead. You can also omit this entirely, although, rest assured, with the ribs and seeds removed, the rice isn’t spicy.
• Chicken Broth: I suggest using a low sodium chicken broth for this recipe. Since we’re seasoning the rice with adobo seasoning (which contains salt, black pepper, added turmeric, etc) low sodium broth works best.
• Prepared White sauce and hot sauce: I make my own white sauce using ingredients like sour cream, mayo, white vinegar, parsley, and black pepper. The full recipe can be found here. For the hot sauce, I typically like to use a squeeze of sriracha or a dollop of this chili garlic sauce.

How to make the best halal chicken rice bowls:

1. Make the seasoning. Start by adding the cardamom, allspice, cumin, coriander, paprika, and turmeric to a bowl. You want to set aside one teaspoon of this seasoning to use in the rice, the rest goes into the chicken.
2. Marinate the chicken. Add the chicken to a large bowl, toss with the remaining seasoning (everything other than the 1 tsp) add pressed garlic, lemon juice, olive oil, dried oregano (tip: crush this between your fingers before adding) ground sumac, and salt. Toss the chicken until it’s evenly coated and set the chicken aside for at least 20 minutes to marinate.
3. Cook the chicken. When the 20 minutes are up, heat a 3-quart pot over medium-high heat. Add the chicken in a single layer and cook for 6-12 minutes, flipping as needed until the chicken cooks all the way through. While the chicken is sizzling, rinse the rice under cold running water. Transfer the chicken to a clean platter and keep warm while you cook the rice.
4. Cook the rice. Once you’ve rinsed the rice, add a knob of butter to saute pan and allow it to melt. Then add the rice, onions, and minced peppers to the pan and saute for 2 minutes. Season the rice with the remaining teaspoon of homemade seasoning, along with the adobo seasoning, and saute for 15 seconds. Then pour in the chicken broth and allow the rice to reach a simmer before you cover and cook the rice over low heat. When the rice is done, allow it to sit for 5 minutes before fluffing it with a fork. 
5. Serve it up! I like to add the rice to the bowls, and top with sliced chicken with tons of diced tomatoes, shredded lettuce, diced cucumbers, and warm pita bread wedges. Drizzle the whole thing with white sauce and red sauce and enjoy!

If you like this recipe, you might also like:

• Lebanese Fattoush Salad
• Lebanese Meat Stuffed Pita
• Most Delicious Homemade Shawarma Seasoning
• Beef Shawarma (2 Ways!)
• Shirazi Salad (Salad-e Shirazi)

Yield: Serves 6

Cart-Style Halal Chicken Rice Bowls

Prep Time 10 minutes

Cook Time 22 minutes

Additional Time 20 minutes

Total Time 52 minutes

Learn how to make halal cart style chicken rice bowls at home! The chicken is seasoned with tons of spices and the rice is simmered in turmeric chicken broth for the best yellow rice! Serve with lots of white sauce and sriracha – it tastes just like Halal Guys!

Print

Ingredients

Seasoning:

• ½ teaspoon EACH: ground cardamom AND all spice
• ½ teaspoon EACH: ground cumin AND ground coriander
• 1 teaspoon hot paprika
• ½ teaspoon turmeric
• ½ teaspoon kosher salt

Chicken Over Rice:

• 1 ½ pounds boneless, skinless chicken thighs or breasts (trim excess fat)
• 3 cloves garlic, pressed
• 2 tablespoon EACH: lemon juice AND olive oil
• 1 teaspoon EACH: dried oregano AND sumac
• ¾ teaspoon kosher salt
• 1 teaspoon adobo seasoning
• 2 tablespoons butter
• 1 ½ cups basmati rice, rinsed and drained
• ¼ cup minced onions
• 1 serrano or jalapeno, minced (or use ¼ green bell pepper)
• 2 ¼ cups low sodium chicken broth

for serving:

• White sauce, red sauce, Tomatoes + cucumbers + lettuce, pita wedges, for serving

Instructions

1. SEASONING: Combine the seasonings listed under the seasoning section in a bowl. Set aside one teaspoon of this seasoning for the rice; the rest is used to marinate the chicken.
2. CHICKEN: Add the chicken to a large bowl, and toss with the seasoning blend, garlic, lemon juice, olive oil, oregano, sumac, and salt. Set this aside for 20-60 minutes to marinate.
3. COOK: Heat a 3-quart deep saute pan over medium heat. When hot, add the chicken in a single layer and cook for 6-12 minutes or until the internal temperature is 165ºF. Remove the chicken to a plate; keep warm.
4. RICE: Rinse the rice in a sieve under cold running water while the chicken cooks until the water runs clear and isn’t cloudy; set aside. In the same saute pan, add the butter and allow it to melt, then add the drained rice, onions, and peppers, and saute for 2 minutes. Season with the remaining teaspoon of homemade seasoning, and adobo. Saute for 15 seconds. Add the chicken broth and allow it to come up to a boil, then cover with a tight-fitting lid, turn the heat to low, and let cook for 15 minutes.
5. SERVE: Let the rice sit for 5 minutes before fluffing with a fork. Then place desired amount in bowls. Slice the chicken and serve in bowls topped with white sauce, red sauce, lettuce, cucumbers, tomatoes, and pita wedges.

Notes

• cilantro: I topped my bowl for pictures with some chopped cilantro for a bit more color!

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Have you made this recipe?

If you enjoyed this recipe, please consider leaving a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below. You can also share a picture on Instagram with the hashtag #LITTLESPICEJAR, I'd love to see what you made!