Natural Zepbound Recipe – Bang Bang Chicken Bowl
A flavorful, protein-packed Bang Bang Chicken Bowl made with clean ingredients to support your Zepbound weight loss journey. Perfect for meal prep or a fresh, balanced dinner.
Equipment
- 1 Large skillet For cooking the chicken evenly
- 1 Mixing bowl To prepare the Bang Bang sauce
- 1 Cutting board For chopping veggies and chicken
- 1 Sharp knife For slicing chicken and vegetables
- 1 Measuring spoons To portion spices and sauces
- 1 Rice cooker or pot For cooking jasmine or basmati rice
Ingredients
For the Chicken
- 1½ pounds boneless skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon cornstarch
- 1 tablespoon olive oil
- Salt and pepper to taste
For the Bang Bang Sauce
- ½ cup mayonnaise
- ¼ cup sweet chili sauce
- 1 tablespoon Sriracha adjust to taste
- 1 tablespoon honey
- 1 teaspoon rice vinegar
For the Bowl Assembly
- 2 cups cooked white rice jasmine or basmati recommended
- 1 cup shredded carrots
- 1 cup red cabbage finely sliced
- ½ cup sliced green onions
- 1 tablespoon sesame seeds optional
- Fresh cilantro or parsley for garnish (optional)
Instructions
- Make the Sauce: In a bowl, whisk together the mayonnaise, sweet chili sauce, Sriracha, honey, and rice vinegar. Taste and adjust spice level if needed. Set aside.
- Prepare the Chicken: Toss the chicken pieces in cornstarch until evenly coated. This gives a light crisp when cooked.
- Cook the Chicken: In a large skillet over medium-high heat, add olive oil. Place the chicken in a single layer (work in batches if needed). Season with salt and pepper. Cook for 6–8 minutes, turning to brown all sides until fully cooked and golden.
- Sauce the Chicken: Reduce the heat to low. Pour the prepared Bang Bang sauce over the cooked chicken and stir until all pieces are well coated. Let simmer for 2 minutes to warm through.
- Assemble the Bowls: In serving bowls, start with a scoop of rice. Add a generous portion of Bang Bang chicken, then top with shredded carrots, red cabbage, and sliced green onions.
- Garnish and Serve: Sprinkle with sesame seeds and garnish with cilantro or parsley if using. Enjoy immediately while warm and saucy.
Notes
- You can substitute jasmine rice with cauliflower rice for a lower-carb option.
- Prep the sauce ahead of time and store in an airtight container for up to 1 week.
- To make it vegetarian, swap chicken for crispy tofu or tempeh.
- Adjust Sriracha to your heat preference — or use chili flakes for a milder version.
- This recipe stores well in the fridge for up to 4 days — ideal for Zepbound-friendly meal prep.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 550 kcal |
| Protein | 35 g |
| Carbohydrates | 42 g |
| Fat | 28 g |
| Fiber | 3 g |
| Sugar | 9 g |
| Sodium | 620 mg |
Values are estimated based on standard ingredients and portion sizes.