Hot Chicken Super Bowls
Spice up your weeknight dinners with these irresistibly flavorful Hot Chicken Super Bowls! This easy meal combines tender, golden-browned chicken thighs coated in a smoky, tangy hot sauce glaze with a vibrant mix of fresh and wholesome toppings. Nestled on a bed of hearty brown rice or quinoa, each bowl is layered with crisp baby spinach, sweet shredded carrots, juicy cherry tomatoes, and creamy avocado for a perfect balance of flavors and textures. A drizzle of ranch dressing or a dollop of Greek yogurt adds a cooling touch, while a sprinkle of green onions ties it all together. Ready in just 40 minutes, these customizable bowls are a great option for meal-prepping or satisfying your craving for a protein-packed, spicy, and nutritious dinner. Perfect for fans of spicy chicken bowls, healthy comfort food, and quick dinner recipes, this dish is a guaranteed crowd-pleaser!
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Recipe Information
Ingredients
- 1 lb Boneless, skinless chicken thighs
- 0.25 cup Hot sauce (e.g., Frank's RedHot)
- 2 tbsp Olive oil
- 1 tsp Garlic powder
- 1 tsp Smoked paprika
- 0.5 tsp Cayenne pepper
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 cups Cooked brown rice or quinoa
- 2 cups Baby spinach leaves
- 1 cup Shredded carrots
- 1 cup Cherry tomatoes, halved
- 1 pc Avocado, diced
- 0.25 cup Ranch dressing or Greek yogurt
- 2 pcs Green onions, thinly sliced
Instructions
In a small bowl, mix together garlic powder, smoked paprika, cayenne pepper, salt, and black pepper.
Rub the spice mixture evenly over the chicken thighs.
Heat 1 tablespoon of olive oil in a skillet over medium-high heat.
Add chicken thighs to the skillet and cook for 4-5 minutes on each side, until golden brown and fully cooked to an internal temperature of 165°F (74°C).
Remove the chicken from the skillet and let it rest for 5 minutes, then slice or shred into bite-sized pieces.
In the same skillet, reduce the heat to medium and add the hot sauce along with the remaining olive oil. Stir to create a spicy glaze.
Return the cooked chicken to the skillet and toss it in the glaze until evenly coated. Remove from heat.
Assemble the bowls by dividing the cooked brown rice or quinoa evenly among 4 bowls.
Top each bowl with baby spinach, shredded carrots, cherry tomatoes, diced avocado, and the glazed hot chicken.
Drizzle with ranch dressing or a dollop of Greek yogurt for creaminess.
Garnish with green onions and serve immediately.
Nutrition Facts
Calories |
595 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.2 g | 45% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 1303 mg | 57% | |
| Total Carbohydrate | 36.4 g | 13% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 5.1 g | ||
| Protein | 35.2 g | 70% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 81 mg | 6% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 952 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
