Hawaiian Chicken Bowl
A delightful mix of grilled chicken, fresh vegetables, and tropical sweetness, perfect for busy weeknights or gatherings.
Ingredients
For the Chicken Marinade
- 2 large chicken breasts (Halal-certified, tender and moist) Ensure even thickness.
- 3 tablespoons olive oil Adds richness.
- 1 tablespoon soy sauce or tamari Enhances umami.
- 2 teaspoons honey Provides sweetness.
- 1 tablespoon lime juice Adds brightness.
- 1 teaspoon garlic powder For depth of flavor.
- 1 teaspoon ginger Freshly grated or ground.
- ¼ teaspoon ground black pepper For subtle heat.
- ½ teaspoon salt Enhances overall flavor.
- 1 teaspoon paprika For mild smokiness.
For the Bowl
- 2 cups cooked brown rice Or quinoa for a gluten-free option.
- 1 cup pineapple chunks Fresh or canned.
- 1 cup cherry tomatoes, halved Adds freshness.
- 1 whole avocado, sliced For creamy texture.
- 1 cup shredded carrots Crunchy and sweet.
- ½ cup red cabbage, thinly sliced For crunch and color.
- ½ cup cucumber, sliced Refreshing and crisp.
- ¼ cup cilantro, chopped Adds fresh herbal note.
- ¼ cup green onions, chopped For added flavor and garnish.
- Optional toppings: sesame seeds, chili flakes, lime juice For crunch, spice, and brightness.
Instructions
Preparation
- Begin by preparing the chicken breasts. Place them on a clean cutting board and gently pound them to an even thickness.
- In a mixing bowl, whisk together olive oil, soy sauce (or tamari), honey, lime juice, garlic powder, ginger, black pepper, salt, and paprika.
- Add the chicken breasts to the marinade, coating them thoroughly, and marinate for at least 15 minutes.
- Heat a grill or skillet over medium-high heat. Once hot, place the marinated chicken breasts on the grill or skillet and cook for about 6-7 minutes on each side.
Assembly
- While the chicken cooks, prepare the vegetables: chop pineapple, halve cherry tomatoes, slice avocado, shred carrots, slice red cabbage, and slice cucumber.
- Once chicken is cooked, transfer to a cutting board to rest for a few minutes before slicing into bite-sized pieces.
- To assemble the bowls, start with a base of cooked brown rice or quinoa, layer sliced chicken on top, followed by pineapple, tomatoes, avocado, carrots, cabbage, and cucumber.
- Finish off with chopped cilantro and green onions, and add optional toppings as desired.
Notes
Marinate longer for deeper flavors. Use fresh ingredients for best taste. Slice chicken right before serving to keep it juicy.
Nutrition
Serving: 1gCalories: 600kcalCarbohydrates: 80gProtein: 35gFat: 20gSaturated Fat: 3gSodium: 800mgFiber: 6gSugar: 10g
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