Name: Hawaiian Chicken Bowl
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 2 large chicken breasts (Halal-certified); 3 tablespoons olive oil; 1 tablespoon soy sauce (or tamari for gluten-free); 2 teaspoons honey; 1 tablespoon lime juice; 1 teaspoon garlic powder; 1 teaspoon ginger (freshly grated or ground); ¼ teaspoon ground black pepper; ½ teaspoon salt; 1 teaspoon paprika; 2 cups cooked brown rice (or quinoa for a gluten-free option); 1 cup pineapple chunks (fresh or canned); 1 cup cherry tomatoes, halved; 1 avocado, sliced; 1 cup shredded carrots; ½ cup red cabbage, thinly sliced; ½ cup cucumber, sliced; ¼ cup cilantro, chopped; ¼ cup green onions, chopped; Optional toppings: sesame seeds, chili flakes, and a squeeze of lime juice; Chicken Breast: A lean protein that’s low in fat, chicken breast is the perfect base for this meal and takes on the flavorful marinade beautifully.; Pineapple: The sweet and tangy flavor of pineapple adds a tropical flair to the dish and pairs perfectly with the savory chicken and fresh vegetables.; Brown Rice or Quinoa: These whole grains are high in fiber and make for a hearty and filling base to the bowl, providing energy and helping to keep you satisfied.; Fresh Vegetables: The array of fresh vegetables, like avocado, cucumber, and shredded carrots, provide crunch, freshness, and nutrients.; Cilantro and Green Onions: These fresh herbs add a burst of flavor and freshness to the dish, making it vibrant and aromatic.

Ingredients

Scale

For the Chicken Marinade:

2 large chicken breasts (Halal-certified)
3 tablespoons olive oil
1 tablespoon soy sauce (or tamari for gluten-free)
2 teaspoons honey
1 tablespoon lime juice
1 teaspoon garlic powder
1 teaspoon ginger (freshly grated or ground)
¼ teaspoon ground black pepper
½ teaspoon salt
1 teaspoon paprika

For the Bowl:

2 cups cooked brown rice (or quinoa for a gluten-free option)
1 cup pineapple chunks (fresh or canned)
1 cup cherry tomatoes, halved
1 avocado, sliced
1 cup shredded carrots
½ cup red cabbage, thinly sliced
½ cup cucumber, sliced
¼ cup cilantro, chopped
¼ cup green onions, chopped
Optional toppings: sesame seeds, chili flakes, and a squeeze of lime juice

Ingredient Highlights for Hawaiian Chicken Bowl:

Chicken Breast: A lean protein that’s low in fat, chicken breast is the perfect base for this meal and takes on the flavorful marinade beautifully.
Pineapple: The sweet and tangy flavor of pineapple adds a tropical flair to the dish and pairs perfectly with the savory chicken and fresh vegetables.
Brown Rice or Quinoa: These whole grains are high in fiber and make for a hearty and filling base to the bowl, providing energy and helping to keep you satisfied.
Fresh Vegetables: The array of fresh vegetables, like avocado, cucumber, and shredded carrots, provide crunch, freshness, and nutrients.
Cilantro and Green Onions: These fresh herbs add a burst of flavor and freshness to the dish, making it vibrant and aromatic.

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Instructions

Marinate the Chicken:

Prepare the Marinade: In a medium bowl, whisk together the olive oil, soy sauce, honey, lime juice, garlic powder, ginger, black pepper, salt, and paprika.
Marinate the Chicken: Place the chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over the chicken. Seal or cover and refrigerate for at least 20 minutes, preferably 30 minutes to 1 hour, to allow the flavors to infuse into the meat.

Cook the Chicken:

Grill the Chicken: Heat a grill or grill pan over medium-high heat. Remove the chicken from the marinade and discard the excess marinade. Grill the chicken for about 5-7 minutes per side or until it’s cooked through and has an internal temperature of 165°F (75°C). Allow the chicken to rest for a few minutes before slicing it into strips or cubes.

Prepare the Bowl:

Cook the Rice or Quinoa: While the chicken is marinating, cook the brown rice or quinoa according to the package instructions. You can also use pre-cooked rice or quinoa to save time.
Prepare the Vegetables and Toppings: While the chicken is cooking, slice the avocado, cucumber, and cherry tomatoes. Shred the carrots and slice the red cabbage. Chop the cilantro and green onions for garnish.
Assemble the Bowl: Once the rice or quinoa is cooked, divide it evenly between four bowls. Layer the grilled chicken, pineapple chunks, avocado slices, shredded carrots, red cabbage, cucumber, and cherry tomatoes on top of the rice.

Add Toppings and Serve:

Garnish and Enjoy: Top each bowl with cilantro, green onions, sesame seeds, chili flakes, and a squeeze of lime juice. For extra flavor, you can also drizzle some extra soy sauce or a little hot sauce on top.

Prep Time: 20minutes
Cook Time: 25minutes

Nutrition

Serving Size: 4
Calories: 500
Fat: 10g
Carbohydrates: 50g
Fiber: 5g
Protein: 35g