BY SHALEEN DESTEFANO
With the holidays approaching, we are about to test our boundaries when it comes to carby, starchy, sugary foods that tend to be in the beige category. This is why we love to make chicken and veggie bowls to balance out all the potatoes we plan on eating in the weeks to come. It helps alleviate any guilt and makes us feel like wellness influencers! This recipe is really all about the marinade, and your bowls can be filled with veggies of your choice. We like to keep the veggies raw to add crisp and bright flavor to the bowls. Get creative!
Ingredients
2 tablespoons honey
1½ teaspoons kosher salt
½ teaspoon freshly cracked black pepper
1 tablespoon grated orange zest
½ cup + 1 tablespoon fresh orange juice (from 2 large oranges)
2/3 cup + 1 tablespoon vegetable oil
3 pounds boneless, skinless chicken thighs
4 garlic cloves, minced
2 cups diced English cucumber
1 large mango, peeled, pitted, and cut into ½-inch dice (1½ cups)
4 cups jasmine rice, for serving
Instructions
In a large bowl, whisk together the honey, salt, pepper, orange zest, ½ cup of the orange juice, and 2/3 cup of the oil, until combined. Transfer ½ cup of the marinade to a small bowl.
Add the chicken to the marinade in the large bowl along with the minced garlic; turn until coated. Let marinate at room temperature for 15 minutes or cover and refrigerate for up to 2 hours.
Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Working in batches, add the chicken in a single layer and cook, undisturbed, until the internal temperature of the chicken reaches 165°F on an instant-read thermometer, 4 to 6 minutes per side. Transfer the chicken to a cutting board. Let rest for 5 minutes, then cut into ½-inch-thick slices. Pour ¼ cup of the reserved marinade over the chicken and toss to coat.
To serve, divide the coconut rice among 6 bowls. Top with the chicken and we like to ad roasted chickpeas, avocado, red onion, and raw cabbage, but you can truly top with anything you’d like!