Spicy Chicken Rice Bowls

Servings: 2 bowls


2 cups arugula

2 cups cooked brown rice

2 cups roasted chicken, shredded

Sriracha sauce


Shaved Manchego cheese (or Parmesan)

1/2 avocado, diced

Cherry tomatoes, diced

Corn shredded off the cob

1. Divide the arugula and brown rice among two bowls.  

2. In another small bowl, add chicken and desired amounts of mayo and sriracha (I do about 1 Tbsp mayo and 1 heaping tsp sriracha), stir together.  

3. Top each bowl with chicken, cheese, avocado, tomatoes and corn.  Drizzle some more olive oil and more hot sauce (if desired) on top.  Season to taste with salt and pepper!