Nashville Hot Honey Chicken Bowl

Ingredients

• ~3 lbs boneless skinless chicken thighs (diced)
• Extra virgin olive oil
• Nashville hot seasoning blend
• Cooked jasmine rice
• 2/3 cup fat free plain greek yogurt
• 1/3 cup light sour cream
• 3-4 tbsp milk of choice
• 1 tbsp lemon juice
• 2-3 tbsp fresh chopped dill
• 2-3 tbsp fresh chopped chives
• 1-2 tbsp fresh chopped parsley
• Seasonings: salt, pepper, garlic powder & onion powder to taste.
• 1/2 cup mayo of choice
• 1-2 tbsp apple cider vinegar
• 2-3 tbsp honey
• 1/4 cup fresh chopped dill
• Seasonings: salt, pepper & garlic powder to taste
• 3 cups shredded green cabbage
• 2 cups shredded purple cabbage
• Pickles
• Pickled red onions
• Fresh chopped chives

Method

1. Mix together the yogurt, sour cream, milk, lemon juice, herbs, and seasonings to make the ranch dressing; refrigerate until serving.
2. Combine mayo, vinegar, honey, dill, seasonings, and both cabbages to make the coleslaw; refrigerate until serving.
3. Toss the diced chicken with olive oil and Nashville hot seasoning in a large bowl until evenly coated.
4. Cook the chicken in a greased skillet over medium-high heat undisturbed for 5-7 minutes to develop a crust, then stir occasionally until fully cooked through (internal temp about 175°F).
5. Reduce heat, stir in honey to coat the chicken, then remove from heat.
6. Assemble bowls with rice, chicken, coleslaw, ranch, and toppings like pickles, pickled red onions, and chives.