Hot Honey Chicken Bowl

Ingredients:

For the chicken

• 375g Chicken Breast
• 1 tbsp Olive Oil
• 3 tbsp Honey
• 2 tbsp Siracha
• 2 cloves Garlic, minced
• 1 tsp Paprika
• 1/2 tsp Ground Cumin
• Salt and Pepper, to taste

For the slaw

• 3 cups Red Cabbage, finely shredded
• 1 Carrot, julienned
• ½ cup Sour Cream
• 1 tbsp Dijon or Yellow Mustard
• 2 tbsp Apple Cider Vinegar
• 1 tbsp Maple Syrup
• Salt and pepper, to taste

For the sauce

• 2 tbsp Honey
  
• 1 tsp Siracha
• 1/4 cup Sour Cream (or substitute with yoghurt or mayonnaise)
• Salt and Pepper, to taste

To serve

• 1 cup Kale, roughly chopped
• 1 cup cooked steamed Rice

Instructions

1. In a bowl, combine olive oil, honey, sriracha, garlic, paprika, cumin, salt, and pepper. Add the chicken breast and coat well.

2. Transfer to a baking tray and bake in a preheated oven at 200°C (390°F) for about 20–25 minutes, or until fully cooked and slightly caramelized. Let rest, then slice before serving.

3. In a large bowl, whisk together sour cream, mustard, vinegar, maple syrup, salt, and pepper

4. Add shredded cabbage and julienned carrot. Toss to coat evenly. Set aside to marinate while the chicken cooks.

5. Stir together honey, sriracha, and sour cream (or chosen substitute). Season with salt and pepper to taste. Keep chilled until ready to serve.

6. Add a pinch of salt to the kale and gently massage it with your hands until slightly softened.

7. In serving bowls, add a scoop of cooked rice. Top with slaw, diced chicken, and kale. Drizzle with the honey-sriracha sauce and enjoy.

Photo credit here