Recipe: Chef Jeff Jackson's Honey Lime Chili Chicken Rice Bowls

honey

🥗Healthier: agave syrup

💰Cheaper: maple syrup

Agave syrup is lower in calories and has a lower glycemic index.

chicken breast

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is plant-based and lower in calories, while chicken thighs are less expensive than breasts.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point, while vegetable oil is more affordable.

cilantro

🥗Healthier: parsley

💰Cheaper: spinach

Parsley provides a similar fresh flavor, while spinach is often cheaper.

Put on gloves for cooking.

Prepare boneless skinless chicken thighs, optionally trimming off any white bits.

Add chopped red bell pepper and onion to the chicken.

Customize veggies as desired.

Pour in olive oil, honey, and minced garlic into the mixture.

Add chili crisp to the mixture, being careful not to add too much as it's mild.

Mix all ingredients together.

Preheat the oven to 425°F.

Spread the mixture on a sheet pan and bake until chicken reaches 160°F.

Prepare the vinaigrette by combining jarred salsa verde, lime juice, olive oil, honey, salt, and pepper in a container.

Blend the vinaigrette for about 5 seconds until mixed.

Cook rice with a little salt and butter in a rice cooker.

Slice the roasted chicken after baking.

Demonstrate a trick for cutting cherry tomatoes by placing them between two lids and slicing them all at once.

Assemble the rice bowl with roasted veggies, sliced chicken, cherry tomatoes, avocado, and drizzle with vinaigrette.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary