Description
This Spicy Honey Garlic Chicken with Cauliflower Rice and Cucumber Salad is a bold, flavorful, and balanced meal perfect for busy weeknights or meal prepping. The marinated chicken is grilled to perfection and served over a satisfying blend of white rice and cauliflower rice, accompanied by a fresh, crunchy cucumber salad.
Ingredients
For the Chicken:
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1 lb thin-sliced chicken breast fillets
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1/4 cup hot sauce
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2 tbsp honey
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1 tsp garlic powder
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1 tsp paprika
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1 tsp salt
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1/2 tsp onion powder
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Black pepper to taste
For the Rice:
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1 cup white rice
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1 package riced cauliflower
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1–2 tbsp olive oil
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Salt to taste
For the Cucumber Salad:
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Cucumbers, sliced
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Cherry tomatoes, halved
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Dill dip or avocado cilantro dressing
Instructions
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Marinate Chicken:
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Mix hot sauce, honey, garlic powder, paprika, salt, onion powder, and black pepper.
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Add chicken fillets and marinate in the fridge for 30 minutes to 2 hours.
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Cook Rice & Cauliflower:
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Cook white rice as instructed on the package.
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Roast cauliflower rice at 425°F (220°C) for 20–30 minutes with olive oil and salt.
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Mix roasted cauliflower rice with cooked white rice.
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Cook Chicken:
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Grill marinated chicken over high heat for 4–6 minutes per side, until internal temperature reaches 165°F (75°C).
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Let chicken rest for 5 minutes, then slice.
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Prepare Cucumber Salad:
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Combine sliced cucumbers and cherry tomatoes.
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Add dressing of choice and mix gently.
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Serve:
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Arrange rice mixture on plates, top with sliced chicken, and add cucumber salad on the side.
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Notes
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For extra flavor, drizzle additional dill dip or avocado cilantro dressing over the chicken before serving.
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Store leftovers in airtight containers. Chicken and rice can be refrigerated for 3–4 days; cucumber salad for 2 days.
- Prep Time: 35 minutes (including marinating time)
- Cook Time: 45 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: American, Fusion