Honey Chilli Crisp Chicken Bowls

Name: Honey Chilli Crisp Chicken Bowls
Total time: 18 min
Yield: 6 servings
Ingredients: 1200 g Raw Boneless Chicken Thighs; 1.8 Tsp Salt; 1.8 Tsp Black Pepper; 2.4 Tsp Garlic Powder; 2.4 Tsp Paprika; 36 g Chilli Crisp Oil - drain the extra oil (Brand: Lee Kum Kee); 42 g Honey; 360 g Pineapple; 240 g Cucumber; 180 g Red Onion; 240 g Red Bell Pepper; 240 g Avocado; 2.4 Tbsp Coriander/Cilantro; Pinch Salt & Pepper; 1.2 Whole Lime Juice; 240 g Uncooked Basmati Rice; Freshly Chopped Coriander; Oregano; Chilli & Garlic Salt

18m

Serves 6

facebook.com

Honey Chilli Crisp Chicken Bowls

facebook.com

18m

Serves 6

Directions

1Get your boneless chicken thighs, add this simple seasoning mix with chili crisp and a drizzle of honey, mix till the color changes.
2Make the pineapple salsa with diced pineapple, cucumber, red onion, bell pepper, avocado, coriander, salt and pepper, and lime juice.
3Mix the pineapple salsa well.
4Store the pineapple salsa in a separate container to keep fresh and crisp for the week.
5Lay down your chicken thighs on a lined sheet pan.
6Oven bake or air fry the chicken for 16-18 minutes at 190C/385F until golden and juicy.
7Once cooked, rest the chicken for 5 minutes.
8Slice the chicken into delicious cubes and mix in all the resting juices.
9Serve with hot rice and the pineapple salsa.

Ingredients

1200 g Raw Boneless Chicken Thighs
1.8 Tsp Salt
1.8 Tsp Black Pepper
2.4 Tsp Garlic Powder
2.4 Tsp Paprika
36 g Chilli Crisp Oil - drain the extra oil (Brand: Lee Kum Kee)
42 g Honey
360 g Pineapple
240 g Cucumber
180 g Red Onion
240 g Red Bell Pepper
240 g Avocado
2.4 Tbsp Coriander/Cilantro
Pinch Salt & Pepper
1.2 Whole Lime Juice
240 g Uncooked Basmati Rice
Freshly Chopped Coriander
Oregano
Chilli & Garlic Salt

Equipment

sheet panovenair fryerseparate container

Tips

Store pineapple salsa in a separate container to keep fresh and crisp for the week.
Once chicken is cooked, rest for 5 mins then slice into delicious cubes and mix in all the resting juices.

Honey Chilli Crisp Chicken Bowls

18m

Serves 6

facebook.com

Honey Chilli Crisp Chicken Bowls

facebook.com

18m

Serves 6

Directions

1Get your boneless chicken thighs, add this simple seasoning mix with chili crisp and a drizzle of honey, mix till the color changes.
2Make the pineapple salsa with diced pineapple, cucumber, red onion, bell pepper, avocado, coriander, salt and pepper, and lime juice.
3Mix the pineapple salsa well.
4Store the pineapple salsa in a separate container to keep fresh and crisp for the week.
5Lay down your chicken thighs on a lined sheet pan.
6Oven bake or air fry the chicken for 16-18 minutes at 190C/385F until golden and juicy.
7Once cooked, rest the chicken for 5 minutes.
8Slice the chicken into delicious cubes and mix in all the resting juices.
9Serve with hot rice and the pineapple salsa.

Ingredients

1200 g Raw Boneless Chicken Thighs
1.8 Tsp Salt
1.8 Tsp Black Pepper
2.4 Tsp Garlic Powder
2.4 Tsp Paprika
36 g Chilli Crisp Oil - drain the extra oil (Brand: Lee Kum Kee)
42 g Honey
360 g Pineapple
240 g Cucumber
180 g Red Onion
240 g Red Bell Pepper
240 g Avocado
2.4 Tbsp Coriander/Cilantro
Pinch Salt & Pepper
1.2 Whole Lime Juice
240 g Uncooked Basmati Rice
Freshly Chopped Coriander
Oregano
Chilli & Garlic Salt

Equipment

sheet panovenair fryerseparate container

Tips

Store pineapple salsa in a separate container to keep fresh and crisp for the week.
Once chicken is cooked, rest for 5 mins then slice into delicious cubes and mix in all the resting juices.