Description
Sticky Garlic Butter Chicken Bowls feature tender chicken coated in a rich, garlicky butter sauce, served with fluffy rice, crisp broccoli, creamy avocado, and tangy pickled red onions. A flavorful, balanced, and meal-prep friendly dish ready in about 35 minutes.
Ingredients
- 1 ½ pounds boneless skinless chicken breasts, cubed
- 2 tablespoons tapioca starch
- ½ teaspoon sea salt
- ⅛ teaspoon black pepper
- 1 tablespoon avocado oil
- 6 tablespoons unsalted butter
- 8 teaspoons minced garlic
- 3 tablespoons honey
- ⅓ cup water
- 2 teaspoons tapioca starch (for sauce)
- ¼ teaspoon sea salt (for sauce)
- ⅛ teaspoon pepper (for sauce)
- 1 teaspoon tamari sauce (optional)
- 1 medium red onion, halved and thinly sliced
- 3 tablespoons white vinegar
- 3 tablespoons water (for pickling)
- 1 teaspoon honey (for pickling)
- 1 teaspoon sea salt (for pickling)
- 3 cups raw chopped broccoli florets (about 10 oz)
- 1 large Haas avocado
- 2 cups cooked rice (jasmine or brown)
Instructions
- In a large bowl, toss cubed chicken with tapioca starch, sea salt, and pepper.
- Heat avocado oil in a large non-stick skillet over medium-high heat. Add chicken and cook for 5-8 minutes per side until golden and cooked through.
- In a small pot, combine butter, minced garlic, honey, water, tapioca starch, salt, pepper, and tamari. Simmer and whisk until thickened. Reserve ¼ cup of sauce for drizzling.
- Pour remaining sauce over cooked chicken, add broccoli, and stir. Cook for 5-7 minutes until broccoli softens.
- Prepare pickled onions: combine vinegar, water, honey, and salt in a jar. Microwave for 1 minute. Add sliced onion and let sit at least 5 minutes.
- Divide cooked rice into 4 bowls. Top with chicken and broccoli, avocado slices, and pickled onions. Drizzle with reserved sauce and serve.
Notes
- For spicier flavor, add crushed red pepper or sriracha to the sauce.
- Broccoli can be steamed separately for firmer texture.
- Avocado and pickled onions are best added fresh, not frozen.
- Swap rice with cauliflower rice or quinoa for lower-carb options.
- Great for meal-prep — keeps well for 3–4 days refrigerated.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 9g
- Sodium: 520mg
- Fat: 31g
- Saturated Fat: 13g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 42g
- Cholesterol: 140mg
