Honey Garlic Chicken and Rice Bowls
A comforting dish featuring tender chicken glazed in a sweet honey garlic sauce, served over fluffy jasmine rice and crunchy coleslaw, perfect for busy weeknights.
Ingredients
For the Base
- 4 large Chicken Breasts Can substitute with chicken thighs for a juicier texture.
- 4 cups Jasmine Rice Any variety of rice or quinoa works well.
- 4 cups Dry Coleslaw Mix Feel free to add your favorite shredded vegetables.
For the Sauce
- 4 tbsp Newmans Own Low Fat Asian Dressing Use any Asian-style dressing you enjoy.
- 1/2 cup Tamari Sauce Soy sauce works too.
- 5/8 cup Wholesome Yum Keto Honey Substitute Maple syrup or agave nectar can be used as a substitute.
- 2 tbsp Garlic Powder
- 4 tsp Minced Garlic
- 2 tbsp Apple Cider Vinegar
Instructions
Preparation
- Cut your chicken breasts into bite-sized pieces and place them in a large bowl.
- Whisk together the dressing, tamari sauce, honey substitute, garlic powder, minced garlic, and apple cider vinegar in another bowl. Pour this marinade over the chicken, mixing well.
- Refrigerate the marinated chicken for at least 1 hour, or overnight if you have the time.
- While the chicken is marinating, start steaming the jasmine rice according to package instructions.
Cooking
- Preheat your air fryer to 400°F. Air fry half of your marinated chicken in a single layer for 12 minutes, moving the pieces around at least twice during cooking to ensure even doneness. Repeat with the second batch.
- While the chicken is cooking, mix your dry coleslaw with the dressing in a separate bowl and set aside.
Assembly
- Once cooked, pour the chicken with its juices into a bowl and set aside. When the chicken and rice are done, assemble your bowls by first layering the rice, then adding the chicken mixture on top.
Notes
These bowls are perfect for meal prep. Store leftovers in airtight containers in the fridge for up to 4 days.