Chicken Honey Hot Rice Bowl Tender

Hot Honey Chicken Tender Bowl

Sometimes the best things in life are the most simple. Crispy chicken tenders, coated in hot honey, made into a delicious and nourishing rice bowl.

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Cook: 30

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Preheat the oven to 190°C/ 170°C Gas/ 375°F.
In a large bowl, coat the chicken tenders in the salt, smoked paprika, white pepper, onion granules, then set aside.
Whisk the eggs together in a medium bowl, dip each tender in the egg, the cornflakes, firmly press the cornflakes into the chicken tenders to ensure they are sticking and the tenders are coated all over, then transfer to a lined baking tray, spray each tender with a few sprays of cooking spray, then bake for 20-25 minutes.
When the tenders are 3-4 minutes from being baked, mix together the hot honey ingredients in a medium, microwaveable bowl, then microwave the hot honey for 20 second intervals, until loose and runny.
Make your rice bowl. Add the rice, edamame and radishes to a bowl. Dip each tender in the hot honey, until coated all over, then add to your rice bowl. Garnish with sesame seeds, along side the pickled onions. Drizzle with sriracha mayonnaise if you fancy and extra kick of spice!

Nutritional Info

Per serving:

Cals – 624

Carbs – 93g

Protein – 48g

Fat – 5g

Ingredients

Serves 2

Chicken Tenders:

  • 300g of chicken tenders.
  • Tsp of smoked paprika.
  • Tsp of onion granules.
  • Salt and pepper, to taste.
  • 1-2 eggs.
  • 60g of cornflakes - break them up with your hands into smaller pieces.
  • Low calories cooking spray.

Hot Honey:

  • 3 tbsp of runny honey.
  • Tsp of chilli flakes.
  • Tbsp of sriracha.

To serve:

  • 150g of cooked white rice, per serving.
  • 50g of edamame.
  • A handful of radishes - thinly sliced.
  • White and/ or black sesame seeds.
  • Pickled red onions.
  • Sriracha mayoniasse (optional).
  • 2 wedges of lime.

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