Honey Sriracha Chicken Bowls
These Honey Sriracha Chicken Bowls are a vibrant fusion of sweet and spicy, packed with flavor and nutrition!
Servings: 4 servings
Ingredients
For the Marinade:
- 6 tablespoons tahini
- 6 tablespoons water
- 4 tablespoons fresh lime juice squeezed
- 1 tablespoon sesame oil
- 1 clove garlic grated
- 1 tablespoon honey or maple syrup for vegan
- 1 teaspoon kosher salt
- to taste black pepper freshly ground
For the Bowls:
- 3 cups brown rice cooked
- to taste vegetables roasted, such as delicata squash, bell peppers, or broccoli
- to taste scallions thinly sliced
- to taste cilantro leaves
- to taste toasted sesame seeds
Instructions
Instructions
- In a mixing bowl, combine tahini, water, lime juice, sesame oil, garlic, honey, salt, and pepper. Mix well until smooth.
- Place chicken pieces in a resealable bag or container, pour the marinade over, seal, and shake gently. Marinate in the refrigerator for at least 30 minutes.
- Cook brown rice according to package instructions.
- Preheat oven to 425°F (220°C). Chop vegetables, toss with olive oil, salt, and pepper. Roast for 20-25 minutes.
- Preheat grill over medium-high heat. Thread marinated chicken onto skewers and grill for 4-5 minutes on each side until fully cooked.
- Assemble bowls with cooked brown rice, roasted vegetables, sliced chicken, scallions, cilantro, and sesame seeds.
Equipment
- Grill or grill pan
- Mixing Bowls
- Skewers
- Sheet Pan
- Rice Cooker or Pot
Notes
- Store leftovers in airtight containers for up to 3-4 days.
- Reheat chicken and veggies before serving to maintain flavor.
- Keep rice and toppings separate until ready to eat for best texture.