Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts, sliced into strips
- 1/3 cup honey
- 2 tablespoons hot sauce (like Sriracha or Frank’s RedHot)
- 1 tablespoon apple cider vinegar
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt and black pepper
- 2 cups cooked jasmine rice or quinoa
- 1 cup canned black beans, rinsed and drained
- 1 cup corn (grilled or canned)
- 1 large avocado, sliced
- 1/4 cup red onion, thinly sliced
- Fresh cilantro and lime wedges for garnish
Instructions
- Step 1: Prepare the Hot Honey Glaze – In a small bowl, whisk together the honey, hot sauce, apple cider vinegar, minced garlic, smoked paprika, salt, and pepper. This will serve as both your marinade and your final drizzling sauce.
- Step 2: Marinate the Chicken – Place the chicken strips in a shallow dish or a resealable bag. Pour half of the hot honey mixture over the chicken, ensuring every piece is well coated. Let it sit for at least 15 minutes, or up to an hour in the refrigerator for deeper flavor.
- Step 3: Grill the Chicken – Preheat your grill or a stovetop grill pan over medium-high heat. Lightly oil the grates. Grill the chicken strips for about 5 to 7 minutes per side, or until the internal temperature reaches 165°F (74°C) and you have beautiful charred marks.
- Step 4: Prepare the Bowl Base – While the chicken is resting, divide the cooked rice or quinoa among four bowls. Top each bowl with a portion of black beans, corn, and sliced red onion.
- Step 5: Assemble and Serve – Slice the grilled chicken into bite-sized pieces if desired and place it on top of the bowls. Add the avocado slices. Drizzle the remaining hot honey sauce over everything and garnish with fresh cilantro and a squeeze of lime juice.
- Cook Time: 35 minutes
- Diet: Healthy