Hot Honey Chicken & Quinoa Bowls

• servings: 4 servings
• active time: 25 minutes
• total time: 50 minutes

Ingredients

avocado oil spray

8-10 chicken thighs

1 tablespoon olive oil

salt & pepper

1/4 cup olive oil

2 tablespoons honey

2 tablespoons hot sauce @tabasco

1 tablespoon onion powder

1 tablespoon garlic powder

1 tablespoon paprika

2 tablespoons apple cider vinegar

4 garlic cloves

salt & pepper

2 peaches

5-6 slices pineapple

1 tablespoon olive oil

1 teaspoon Aleppo pepper

1 teaspoon cinnamon

salt

2 corn on the cobs

2 jalapenos

1 tablespoon olive oil

1 tablespoon paprika

salt & pepper

1 ⅓ cup cooked quinoa

4 baby cucumbers

2 medium ripe avocados

1 handful basil

2 limes

1 tablespoon honey

1 tablespoon olive oil

1 tablespoon dijon mustard

1 splash apple cider vinegar

½ teaspoon chili flakes

salt & pepper

Directions

First, marinate the chicken. In a bowl, whisk together the olive oil, honey, hot sauce, onion powder, garlic powder, paprika, apple cider vinegar, grated garlic, salt, and pepper. Add the chicken thighs and toss until well coated. Let marinate for at least 30 minutes, or up to 24 hours in the fridge.

Next, grill the chicken. Preheat your grill to medium-high heat and lightly grease the grates with avocado oil spray. Grill the chicken thighs for 5–7 minutes per side, or until nicely charred and cooked through. Remove from the grill and let rest for a few minutes before slicing.

Now, grill the fruit and veggies. Brush the peach halves and pineapple slices with olive oil, then season with Aleppo pepper, cinnamon, and a pinch of salt. Grill for 2–3 minutes per side, just until caramelized and lightly charred. Remove and set aside.

Brush the corn and jalapeños with olive oil and season with paprika, salt, and pepper. Grill, turning occasionally, until the corn is charred and tender and the jalapeños are blistered all over. Slice the corn off the cob and thinly slice the jalapeños.

Now, make the hot honey vinaigrette. Whisk together the honey, olive oil, Dijon mustard, apple cider vinegar, chili flakes, salt, and pepper until smooth and emulsified.

Finally, assemble the bowls. Divide the cooked quinoa between bowls. Top with sliced chicken, grilled peaches and pineapple, grilled corn, jalapeños, cucumbers, avocado, and fresh basil. Finish with a drizzle of hot honey vinaigrette and a squeeze of lime.

Nutrition

• Calories: 1161 kcal
• Total Fat: 82 g
• Saturated Fat: 16 g
• Unsaturated Fat: 60 g
• Trans Fat: 0.2 g
• Cholesterol: 221 mg
• Sodium: 431 mg
• Total Carbohydrate: 70 g
• Dietary Fiber: 15 g
• Total Sugars: 33 g
• Protein: 45 g