Spicy Honey Chicken Rice Bowls
- 4 cups cooked brown rice
- 4 cups cooked shredded chicken
- 1/4 cup Frank’s Red Hot Sauce for “wings”
- 1/4 cup honey
- 8 cups Roasted Vegetables of your choice I used green beans, cauliflower, broccoli and carrots. I use THIS method for roasting most of my vegetables
Place chicken into a large skillet over medium low heat. Stir in hot sauce and honey, stirring to combine. Cook for 5 minutes, until hot. Remove and transfer to a large bowl. Place brown rice into a large bowl and place roasted vegetables into a large bowl.
Get out 4-5 medium tupperware containers. Layer the bottom with about 1/2 cup of brown rice, 1 cup of cooked chicken and 1 heaping cup of roasted vegetables. Cover with lid and place in refrigerator until ready to heat up for lunch or dinner.
Note: To roast vegetables….Place vegetables of your choice onto a large baking sheet. I like to line my baking sheets with either a split liner or tin foil. Lightly drizzle with olive oil and season with pinches of salt and pepper. Bake at 375 for 15-25 minutes depending on how large your vegetables are. Use a fork to test vegetables after about 15 minutes. If it pierces easily with a fork, they are ready to go!
Calories: 516kcal | Carbohydrates: 112g | Protein: 17g | Fat: 4g | Saturated Fat: 1g | Sodium: 634mg | Potassium: 937mg | Fiber: 18g | Sugar: 17g | Vitamin A: 18485IU | Vitamin C: 37.9mg | Calcium: 110mg | Iron: 4.6mg