Healthier fried chicken recipe on a bed of vegetables and warm quinoa, dressed with a creamy homemade honey dill sauce.
This recipe is inspired by a menu item at Boston Pizza, that I ordered awhile back. Since we are all stuck at home, I figured I would recreate this bowl, as it’s super filling, nourishing and flavourful! This Honey Dill Fried Chicken Bowl is loaded with quinoa, fresh vegetables, (healthier) fried chicken, and a creamy honey dill sauce (a Manitoba favourite!).
Why you’ll love this recipe
- Nourishing bowl that’s loaded with protein, lots of vitamins and minerals. Easily make this bowl dairy-free and gluten-free.
- Meal prep chicken, quinoa and chop up vegetable to easily throw together when you’re ready to eat.
- Customize bowl with any vegetables you have on hand!
Healthier Fried Chicken
I love fried chicken in this recipe, but grilled chicken also works well. For the fried chicken, I cut the chicken breast into strips, then dip in egg whites, and coat chicken in almond flour mixture (almond flour, paprika, chili powder, cumin and salt). Place coated chicken on a heated frying pan and fry for about 15-20 minutes. Cook chicken until strips are fully cooked and the outside has browned.
Honey Dill Dressing
Honey Dill Sauce is a Manitoba favourite, made with mayonnaise, honey, fresh dill and a few other simple ingredients. It’s commonly used as a dipping sauce for chicken fingers but it also makes a great salad dressing.
Use whatever mayonnaise you have, I really like Primal Kitchen Avocado Oil Mayo.
Putting it all together
For the rest of the bowl, I like to use quinoa as the base. Then top with shredded carrots, chopped cucumbers, cherry tomatoes, roasted beets and a bell pepper. A mashed avocado, or scoop of guacamole adds a nice touch to this bowl as well.
Easily swap any of the vegetables with whatever you have. Quinoa can be swapped with rice.
Tips for this recipe
- To maximize time and efficiency, I start by adding quinoa to a rice cooker. Prep and cook chicken as per directions. While the chicken is cooking, chop vegetables (roast beets and red pepper at the same time). I also really like buying pre-roasted beets from the grocery store to save time.
- Quinoa, chicken and the honey dill dressing can be made ahead of time and kept in separate sealed containers.
More chicken recipes to try
PrintHoney Dill Fried Chicken Bowls
- Total Time: 45 minutes
- Yield: 2 1x
Description
Healthier fried chicken recipe on a bed of vegetables and warm quinoa, dressed with a creamy homemade honey dill dressing.
Ingredients
Chicken
- 2 chicken breasts, cut into 1-inch strips
- 1 tbsp olive oil
- 1/2 cup egg whites
- 1/2 cup almond flour
- 1 tsp paprika
- 1 tsp chili powder
- 1 tsp cumin
- Pinch salt
Honey Dill Dressing
- 1/2 cup mayonnaise
- 1 tbsp honey
- 1 tbsp fresh dill
- 2 tsp lemon juice (about half a lemon)
- 1 tsp dijon mustard
- 1/8 tsp salt
- 1/8 tsp pepper
Salad/Base
- 2 cups cooked quinoa
- 2 beets, roasted and sliced
- 1 red bell pepper, roasted and chopped
- 1/2 cup cucumbers, chopped
- 1/2 cup cherry tomatoes, sliced
- 1/2 cup carrots, sliced julienne
- 4 tbsp mashed avocado (or guacamole)
Instructions
Chicken
- Start by placing egg whites in one bowl. In a second bowl, mix together almond flour, paprika, chili powder, cumin and salt. Dip chicken strip into egg whites and then transfer to almond flour bowl and coat chicken until well coated.
- Heat a large frying pan with 1 tbsp of olive oil and place coated chicken stripes onto pan. Repeat for each chicken stripe. Cook chicken stripes until browned on outside and fully cooked on the inside.
Honey Dill Dressing
- Add all ingredients to a bowl and mix until all ingredients are combined.
Putting it all together
- Add quinoa to a bowl and top with remaining salad ingredients. Add cooked chicken to bowl and dress with honey dill sauce (3 tbsp per serving, add more or less to your liking).
- Prep Time: 20
- Cook Time: 25
- Category: Main
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