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Homemade Honey Sriracha Chicken Bowls photo

Honey Sriracha Chicken Bowls

A bright tahini-lime dressing dresses bowls of brown rice, roasted vegetables, and honey-sriracha chicken for a quick, flavorful weeknight meal.
Print Recipe Save it
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings

Equipment

  • Medium Bowl
  • Whisk
  • Measuring Spoons
  • Measuring Cups
  • skewers or serving tongs
  • Serving bowls

Ingredients
  

  • 1/2 cup tahini
  • 6 tablespoons water
  • 4 tablespoons freshly squeezed lime juice
  • 1 tablespoon sesame oil
  • 1 clove garlic grated or minced
  • 1 squeeze honey
  • 3/4 teaspoon kosher salt plus more to taste
  • freshly ground black pepper to taste
  • 3 cups cooked brown rice
  • 2 cups roasted vegetables simple roasted vegetables (delicata squash shown)
  • 4 skewers of Honey Sriracha Chicken one skewer per bowl
  • 4 scallions thinly sliced on the bias
  • cilantro leaves small handfuls for topping
  • toasted sesame seeds for garnish

Instructions
 

  • Make the tahini lime dressing: in a medium bowl whisk together the tahini, water, lime juice, sesame oil, grated garlic, honey, 3/4 teaspoon kosher salt, and several turns of freshly ground black pepper until smooth and combined; adjust salt and pepper to taste.
  • Warm the cooked brown rice if desired and divide it evenly among 4 shallow serving bowls (about 3/4 cup rice per bowl).
  • Top each bowl with 1/2 cup roasted vegetables and one skewer of honey sriracha chicken; remove chicken from skewers if preferred.
  • Garnish each bowl with one sliced scallion, a small handful of cilantro leaves, and a sprinkle of toasted sesame seeds.
  • Drizzle each bowl with the tahini lime dressing and serve with extra dressing on the side.

Notes

  • The dressing can be thinned with additional water if needed.
  • Adjust honey or lime for sweeter or tangier dressing.
  • Use pre-cooked rice and roasted vegetables to save time.