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Grilled Honey Sriracha Chicken Bowl

By Shane YoungMarch 3, 2017

INGREDIENTS:

  • 2 pounds boneless, skinless chicken breasts
  • ½ cup honey
  • ¼ cup olive oil
  • 2 tablespoons sriracha
  • Kosher salt
  • Freshly ground black pepper
  • 2 (6 ounce) boxes Long Grain and Wild Rice
  • 2 avocados, sliced
  • 1 bunch scallions, chopped
  • Crumbled queso fresco

INSTRUCTIONS:

  1. Combine honey, olive oil, and sriracha in a small mixing bowl. Season with Kosher salt and freshly ground black pepper.
  2. Place chicken and all but ¼ cup of the marinade into a ziploc bag. Shake, jiggle, and massage the bag around gently to cover the chicken in the marinade. Let marinate in the refrigerator for at least 6 hours, preferably overnight. Refrigerate and reserve remaining ¼ cup marinade.
  3. Preheat grill over medium-high heat and grill chicken until just cooked through. Brush the reserved ¼ cup marinade on the chicken as a glaze. Let chicken rest for 5 minutes before slicing.
  4. Meanwhile, cook rice according to package directions. Divide between four bowls, and top with chicken, sliced avocado, chopped scallions and crumbled queso fresco. Devour
  5. Enjoy!

Recipe Credit: http://sharedappetite.com/recipes/grilled-honey-sriracha-chicken-rice-bowl/?pp=0

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