Bang Bang Chicken Bakes Meal Prep
on Mar 31, 2024, Updated May 12, 2024
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These Bang Bang Chicken Bakes are full of flavor and a must try chicken bake meal prep recipe! Dare I say these are my favorite chicken bake I’ve made yet? You’ll be making these on repeat, trust me! These Bang Bang Chicken Bakes are such a good combo of savory, sweet, and spicy!
Table of Contents
- WHY YOU’LL LOVE THIS MEAL PREP RECIPE
- INGREDIENTS
- RECIPE TIPS
- VEGETABLE OPTIONS
- RICE SUBSTITUTIONS
- NUTRITIONAL INFORMATION / MACROS
- HOW TO FIND IN MYFITNESSPAL OR THE MACROSFIRST APP
- MEAL PREP SUPPLIES USED
- RICE TROUBLESHOOTING
- REHEATING INSTRUCTIONS
- FREEZING INSTRUCTIONS
- WHERE TO BUY THE STAY FIT MOM MEAL PREP COOKBOOKS
- Bang Bang Chicken Bakes Recipe
WHY YOU’LL LOVE THIS MEAL PREP RECIPE
- It’s so quick and easy to throw together!
- It’s packed with flavor! Sweet, savory, and spicy!
- It’s packed with protein! Each bowl is over 34 grams of protein!
- It’s easyily modifiable! Swap out the chicken for shrimp or pack in lots of extra veggies!
INGREDIENTS
- Chicken Breasts – I usually use breasts, but thighs would be great too! Just keep in mind if tracking your macros that each bowl will yield about 4.5 grams of fat more per serving (bowl) is using thighs.
- Rice – I prefer basmati or jasmine. You just don’t want to use brown for these chicken bakes because it takes too long to cook and will overcook your chicken.
- Chicken broth
- Light mayo – Again you can use full fat quality mayo, but keep in mind the macros will change if using full fat mayo.
- Sweet chili sauce – I like to use the P.f. Changs chili sauce from Walmart.
- Sriracha
- Garlic powder
- Onion powder
- Chili powder
- Salt & Pepper
- Green Onions -optional topping
- Avocado -optional topping
RECIPE TIPS
- Keep the rice on the bottom -Try to make sure most of the rice is submerged in the liquid beneath the chicken before baking. This will help insure the rice cooks fully.
- Don’t over cook! -Don’t cook longer than 40 minutes or your chicken will be overdone and dry.
- Save half the mayo, sweet chili sauce, and Sriracha for drizzling on top! Just mix it up well in a bowl and drizzle on top of your cooked bowls.
- Top with fresh avocado slices before eating.
VEGETABLE OPTIONS
Remember that these meal prep bowls are highly customizable! Add in veggies before or after baking. I love toping mine with half an avocado before eating each day. Here are some other vegetable ideas:
- Cabbage
- Broccoli
- Cauliflower
- Peas
- Squash
- Diced carrots
- Diced Asparagus
RICE SUBSTITUTIONS
- Riced cauliflower (leave out the chicken broth)
- Quinoa – This works great in place of rice and can be simply swapped in without any other alterations.
NUTRITIONAL INFORMATION / MACROS
Makes 5 servings
Serving size: 1 bowl
456 cal / 34.4p / 42.8c / 14.6f
HOW TO FIND IN MYFITNESSPAL OR THE MACROSFIRST APP
Search the food database in either app for, Stay Fit Mom Bang Bang Chicken Bakes.
MEAL PREP SUPPLIES USED
4 cup glass bowls -Make sure the bowls you’re purchasing are oven safe. They will say so on the label if purchasing in store.
Half size sheet pan – This is the perfect size for 5, 4 cup glass bowls. You can of course use a full size sheet pan but your bowls will slide around. I wish I could find a link for my cute white sheet pan in the images and video but I can’t. I bought it at Home Goods a few years ago.
RICE TROUBLESHOOTING
If you have trouble getting your rice to cook you’re not alone. Unfortunately not all ovens work the same. Here are some suggestions for making these bakes work for you. Finding a solution is worth the effort!
- Try rinsing and soaking your rice 1-2 hours before cooking.
- Cover your bowls with foil when baking.
- Parboil your rice or purchase and use parboiled or quick rice.
- Cook rice separately and add after baking the chicken.
- Cook your chicken bake all in one dish, covered, then divide into 5 servings.
REHEATING INSTRUCTIONS
These bowls can easily be reheated right in the microwave for 2-3 minutes. If you prefer, reheat the oven and warm them back up for about 10 minutes.
FREEZING INSTRUCTIONS
Easily freeze these Bang Bang Chicken Bakes. Let them cool, cover with the lid, and store for up to a month in the freezer. Make sure you always let the bowls defrost some before putting them in the microwave so they don’t crack.
WHERE TO BUY THE STAY FIT MOM MEAL PREP COOKBOOKS
The Stay Fit Mom macro friendly cookbooks are sold exclusively on our website and are available in both digital or digital + hardcopy. Find so many recipes like this one in them! Macros for all recipes included and pre loaded in the apps.
Get the Stay Fit Mom Cookbooks!
Macros included for all recipes and pre loaded in the apps for easy macro tracking!
Digital and hardcopies available!
Bang Bang Chicken Bakes
Equipment
Ingredients
- 25 ounces boneless skinless chicken breast
- 15 tablespoons basmati rice
- 1.25 cups chicken broth
- 10 tablespoons light mayo
- 10 tablespoons sweet chili sauce
- 5 tablespoons Sriracha
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons chili powder
- 1 teaspoon pepper
- 1 teaspoon salt
Instructions
- Preheat the oven to 350 degrees and arrange 5 oven safe containers on a cookie sheet.
- Dice up chicken and season it with the garlic powder, onion powder, chili powder, salt, and pepper.
- To each bowl add 3 tablespoons rice, 2 tablespoons mayo, 2 tablespoons sweet chili sauce, a squirt of Sriracha, and 1/4 cup broth.
- Stir well and then top each with 5 ounces of the seasoned chicken.
- Bake for about 35-40 minutes, or until the rice is cooked.
- Let cool before covering with lids and placing in the refrigerator. Reheat in the microwave for 2-3 minutes.
Could I make this with cauliflower rice to lower the carb count? Not that cauli rice is nearly as yummy as basmati. Lol!
You can, but make sure to also omit the broth.
We love this recipe but the 1st time we made it the rice was not cooked all the way, even after being in the oven for almost and hour.
This last time we covered the bowls and stirred at 20 mins. It was still in the oven for 50 mins and the rice wasn’t done BUT we pulled them out and left the foil on the bowls for another 15 mins or so and the rice puffed up nicely.
So yummy and my 8 & 10 year old love it too
I’m so glad you experimented some and found what works for you! Now you’ll be able to make any of them. I’m getting a little nervous about my new stove I’ll be cooking with soon and will have to keep all these tips in mind incase I need them. I think the oven type makes all the difference.
Best ever, quick prep, family loved it.
You could try plain greek yogurt. It’ll be a little tangier than mayo, but I swap these often!
My go to! I’ve even improvised and used salmon or shrimp!!
Spicy goodness! Yes, please! We just had these again this week and, man, they are delightful. We love some good spice and this fits the bill. I opt to put all the bang bang mixture in the bowl because I am too lazy to split the mixture and add a topping. This gives indulgent feels while still helping me stay in my calorie deficit journey. I often throw in a diced bell pepper to up the veggie intake since we eat these for dinner – A LOT 🙂
This is my husbands favourite lunch. It’s made our monthly meal rotation. So good! Thanks!!
I felt the recipe had too much of a mayonnaise taste, but my son loved it. I’m trying to figure out what I can either fully or partially replace the mayo with?
This was my issue too. While it was delicious it had too much of a mayonnaise-y taste. Someone suggested Greek yogurt so will try that next time
I’m excited to try this, 2 questions
1. if I were to bake this in one large baking dish as opposed to separate bowls does the temp or time change?
2. Would swapping in Greek yogurt for the mayo yield a curdled sauce?
Hi Kelly!
1. You can absolutely cook these in one large casserole dish. Cook time will be the same actually!
2. I think Greek yogurt might clump some in this one, but I know several people have done it and said it tasted great still.
I made it in an 8×8 baking dish and it was great.
Great flavors but may need more liquid as my basmati rice was crunchy.
I replaced the uncooked rice with cooked rice and omitted the chicken stock and it’s so, so good. I also like it a bit saucier so I make extra sauce to add after reheating. I second time I made this recipe, my kids ate them all and wanted me to put it in their lunch for school!