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!

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

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

Directions

Step 1

In a small bowl, mix together garlic powder, smoked paprika, cayenne pepper, salt, and black pepper.

Step 2

Rub the spice mixture evenly over the chicken thighs.

Step 3

Heat 1 tablespoon of olive oil in a skillet over medium-high heat.

Step 4

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).

Step 5

Remove the chicken from the skillet and let it rest for 5 minutes, then slice or shred into bite-sized pieces.

Step 6

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.

Step 7

Return the cooked chicken to the skillet and toss it in the glaze until evenly coated. Remove from heat.

Step 8

Assemble the bowls by dividing the cooked brown rice or quinoa evenly among 4 bowls.

Step 9

Top each bowl with baby spinach, shredded carrots, cherry tomatoes, diced avocado, and the glazed hot chicken.

Step 10

Drizzle with ranch dressing or a dollop of Greek yogurt for creaminess.

Step 11

Garnish with green onions and serve immediately.

Nutrition Facts

Serving size	1492.7 grams (1492.7g)

Amount per serving	% Daily Value*
Calories	2281

Total Fat 134.10g	172%
Saturated Fat 27.00g	135%
Polyunsaturated Fat 2.70g
Cholesterol 587mg	196%
Sodium 5685mg	247%
Total Carbohydrate 134.10g	49%
Dietary Fiber 26.20g	94%
Total Sugars 13.90g
Protein 138.70g	277%

Vitamin D 32IU	159%
Calcium 279mg	21%
Iron 11mg	61%
Potassium 3054mg	65%

*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.

Source of Calories

Fat: 52.5%

Protein: 24.1%

Carbs: 23.3%