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Honey Sriracha Chicken Bowls….so delicious!

Honey Sriracha Chicken Bowls....so delicious!


BROWN RICE (Boil-in-a bag)
CREAM CHEESE & BACON PINWHEELS
Garlic powder, onion powder, salt and pepper
6 chicken boneless, skinless chicken breast
Mix the first 6 ingredients together and set aside.  Sprinkle seasonings on both sides of the
chicken.  Place the chicken in a dish and
pour the marinade over the chicken. 
Refrigerate for at least an hour, but overnight is best.  Grill the chicken about 5 to 6 minutes on
each side or until cooked through. 
2 cups of fresh broccoli florets
Toss broccoli with about 2 tablespoons olive oil and salt
and pepper to taste.  Place on a
parchment-paper-lined baking sheet and bake at 400 for 15 minutes.
Mix all together and refrigerate. 
Here’s how I build the bowl:
Slice the chicken.  I
like to mix 1 tablespoon rice wine vinegar per bag of rice.   Place the rice in the bowl with the broccoli
and sliced chicken.  Drizzle the
honey-sriracha mayo over the chicken. 
Delicious!
CREAM CHEESE AND BACON PINWHEELS
½ container of chive and onion cream cheese, room
temperature
2 tablespoons finely chopped onion
1 tube of crescent roll dough
5 pieces of bacon, chopped, cooked and drained
Mix the cream cheese and milk together.  Roll out the dough and carefully spread the
cream cheese mixture evenly over the dough. 
Sprinkle the onions and bacon evenly over the top.  Roll up and slice 1” pieces with a bread
knife.  Place on a cookie sheet and bake
at 375 for 12-15 minutes.



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