Go Back
+ servings
Bali Island Chicken Rice Bowls | Creme de la Crumb

Bali Island Chicken Rice Bowls

Healthy rice bowls topped with seasoned chicken, steamed veggies, and a creamy spicy peanut sauce!
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
0 minutes
Total Time 30 minutes
Servings 4 servings
Calories 463kcal
Author Tiffany


  • 2 large boneless skinless chicken breasts
  • salt and pepper to taste
  • 1 zucchini peeled and cut into 2 inch strips
  • cup carrot sticks
  • 2 cups broccoli florets
  • 1 red bell pepper thinly sliced
  • 4 cups cups steamed rice OR 6 ounces cooked noodles (like spaghetti noodles)

Bali Island Sauce

  • cup reduced fat creamy peanut butter
  • 6 tablespoons warm water
  • 3 tablespoons low sodium soy sauce
  • 2 teaspoons rice vinegar (may sub white vinegar in a pinch)
  • ½ - 1 teaspoon sriracha (depending on how spicy you want it)
  • ½ teaspoon garlic powder


  • Boil or steam veggies til fork-tender. Set aside.
  • Slice the chicken breasts in half lengthwise and pound to even thickness. Sprinkle with salt and pepper to taste. Cook in a large, greased pan or skillet over medium heat 4-6 minutes on each side until cooked through. Dice and set aside.
  • Whisk all sauce ingredients together until smooth.
  • Assemble bowls with rice (or noodles) on the bottom, then top with veggies and chicken. Serve with bali island sauce and sprinkle with sesame seeds if desired.


If you like extra sauce (like me!) then I would recommend doubling the sauce recipe. You can always use leftovers for chicken, veggies, or noodles.


Calories: 463kcal | Carbohydrates: 70g | Protein: 25g | Fat: 10g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 650mg | Potassium: 789mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2803IU | Vitamin C: 89mg | Calcium: 50mg | Iron: 4mg