Chili Crunch Honey Chicken Bowls

Serves 4

Ingredients

For the chicken:

• 1.25 lbs boneless, skinless chicken thighs

• 1 tbsp olive oil or avocado oil

• 2 tbsp chili crunch oil

• 2 tbsp honey

• 1 tsp paprika

• 1 tsp garlic powder

• ½ tsp salt

For the pineapple salsa:

• 1 cup fresh pineapple, diced

• 1 cup cucumber, diced

• ¼ cup red onion, finely diced

• 2 tbsp fresh cilantro, chopped

• Juice of 1 lime

For serving:

• 2 cups cooked jasmine rice

• ½ cup fat-free feta cheese

• 1 tbsp honey, for drizzling

Instructions

1. Prepare the chicken.
   In a large bowl, toss the chicken thighs with olive oil, chili crunch oil, honey, paprika, garlic powder, and salt until evenly coated.

2. Air fry.
   Place the chicken in an air fryer basket and cook at 400°F for 12–14 minutes, flipping halfway through, until the chicken reaches an internal temperature of 165°F.

3. Make the salsa.
   While the chicken cooks, combine the pineapple, cucumber, red onion, cilantro, and lime juice in a bowl. Stir to combine and set aside.

4. Slice the chicken.
   Let the chicken rest for 5 minutes before slicing into bite-sized pieces.

5. Assemble the bowls.
   Divide the rice among 4 bowls. Top with sliced chicken, pineapple salsa, and fat-free feta. Finish with a light drizzle of honey and enjoy!

Nutrition (Approximate, per bowl)

• Calories: ~465

• Protein: ~31g

• Carbs: ~43g

• Fat: ~18g

Britt’s Tips:

• If you like extra heat, drizzle a little additional chili crunch oil over the finished bowl.

• To make these bowls even faster, I often use pre-chopped pineapple, cucumber, and red onion from the produce section. It cuts down on prep time and makes this recipe come together in about 20 minutes.

• For the rice, microwaveable rice packets are one of my favorite shortcuts. I especially love cilantro lime rice for extra flavor!

• Meal prepping? Store the chicken, rice, and salsa separately and assemble when ready to eat for the freshest texture.