Description
Enjoy all the bold, comforting flavors of a gourmet burger without the bun in these vibrant burger bowls. Featuring juicy ground chicken glazed in a sticky, sweet, and spicy honey sauce, these bowls are served over crispy ranch-seasoned baby potatoes and topped with a zesty, crunchy pickle and pepper slaw. This meal is perfect for a quick, high-protein weeknight dinner that is as satisfying as it is easy to prepare and meal-prep for the days ahead.
Ingredients
2 pounds ground chicken breast
1.5 pounds baby gold potatoes
1 tablespoon olive oil (for chicken)
2 tablespoons olive oil (for potatoes and slaw)
2 tablespoons ranch seasoning mix
1/2 cup honey
1 tablespoon rice vinegar
2 tablespoons chili crunch
1 small white onion, thinly sliced
1/2 cup dill pickles, chopped
1/4 cup pickled jalapeños, chopped
1/4 cup pepperoncini, chopped
4 cups crisp lettuce, shredded
Instructions
Prepare the pickle slaw by combining thinly sliced onion, chopped pickles, jalapeños, and pepperoncini with a drizzle of olive oil in a bowl, then refrigerate.
Toss quartered baby potatoes with olive oil and ranch seasoning.
Roast potatoes in a 425F oven for 20-25 minutes or air fry at 400F for 15-20 minutes until golden and crispy.
Heat olive oil in a large skillet over medium-high heat and cook ground chicken until browned and fully cooked through.
Whisk honey, rice vinegar, chili crunch, and preferred spices in a small bowl.
Pour the honey mixture over the cooked chicken and toss for 2-3 minutes until caramelized.
Assemble the bowls by layering shredded lettuce, crispy ranch potatoes, hot honey chicken, and topping with the prepared pickle slaw.
Notes
Store chicken and slaw in separate airtight containers in the refrigerator for up to 4 days.
For an extra crunch, add fresh toasted sesame seeds or fried shallots on top before serving.
Ensure the chili crunch used is free of any alcohol-based additives like cooking wine.
- Prep Time: 15
- Cook Time: 25
- Category: Dinner
- Method: Stovetop and Oven
- Cuisine: American