Honey Sriracha Chicken Bowls....so delicious!

HONEY SRIRACHA CHICKEN

BROWN RICE (Boil-in-a bag)

ROASTED BROCCOLI

HONEY SRIRACHA MAYO

CREAM CHEESE & BACON PINWHEELS

HONEY SRIACHA CHICKEN

1/3 cup honey

2 T Sriracha sauce

2 T rice wine vinegar

1 ½ T soy sauce

1 T lime juice

1 teaspoon sesame oil

Garlic powder, onion powder, salt and pepper

6 chicken boneless, skinless chicken breast

Mix the first 6 ingredients together and set aside.  Sprinkle seasonings on both sides of the chicken.  Place the chicken in a dish and pour the marinade over the chicken.  Refrigerate for at least an hour, but overnight is best.  Grill the chicken about 5 to 6 minutes on each side or until cooked through. 

ROASTED BROCCOLI

2 cups of fresh broccoli florets

Olive oil

Salt and pepper

Toss broccoli with about 2 tablespoons olive oil and salt and pepper to taste.  Place on a parchment-paper-lined baking sheet and bake at 400 for 15 minutes.

HONEY-SRIRACHA MAYO

½ cup mayo

1/3 cup Sriracha sauce

1/3 cup honey

1 teaspoon pepper

Mix all together and refrigerate. 

Here’s how I build the bowl:

Slice the chicken.  I like to mix 1 tablespoon rice wine vinegar per bag of rice.   Place the rice in the bowl with the broccoli and sliced chicken.  Drizzle the honey-sriracha mayo over the chicken.  Delicious!

CREAM CHEESE AND BACON PINWHEELS

½ container of chive and onion cream cheese, room temperature

2 tablespoons finely chopped onion

1 teaspoon milk

1 tube of crescent roll dough

5 pieces of bacon, chopped, cooked and drained

Mix the cream cheese and milk together.  Roll out the dough and carefully spread the cream cheese mixture evenly over the dough.  Sprinkle the onions and bacon evenly over the top.  Roll up and slice 1” pieces with a bread knife.  Place on a cookie sheet and bake at 375 for 12-15 minutes.