Ingredients
Scale
- 1.5 lbs chicken breast, cut into bite-sized pieces
- 1/3 cup hot honey
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- Salt and black pepper to taste
- 2 cups cooked quinoa or jasmine rice
- 1 cup canned corn, drained
- 1 large cucumber, sliced
- 1 ripe avocado, sliced
- 1/4 cup pickled red onions
- Fresh cilantro and lime wedges for garnish
Instructions
- In a large mixing bowl, combine the olive oil, half of the hot honey, smoked paprika, garlic powder, salt, and pepper. Add the chicken pieces to the bowl and toss thoroughly until every piece is coated. Let the chicken marinate for at least 10 minutes to allow the flavors to penetrate the meat.
- Preheat your outdoor grill or an indoor grill pan over medium-high heat. Lightly grease the grates. Place the chicken pieces on the grill and cook for 5 to 7 minutes per side. You want the chicken to be cooked through with an internal temperature of 165°F and a nice charred finish on the outside.
- While the chicken is cooking, prepare your base of quinoa or rice if you haven’t already. If using pre-cooked grains, reheat them slightly so they are warm when you assemble the bowls.
- Divide the cooked grains evenly among four bowls. Place a generous portion of the grilled hot honey chicken on top of the grains. Arrange the sliced cucumber, corn, avocado, and pickled red onions in sections around the chicken.
- Drizzle the remaining hot honey over the grilled chicken in each bowl. Garnish with a sprinkle of fresh cilantro and serve with a lime wedge on the side for squeezing over the top.
- Cook Time: 30 minutes
- Diet: Gluten-Free