Meal Prep Week 2: Chili Crisp Honey Sticky Chicken & Mango Salsa Bowls
Servings: 5
Ingredients
For the Creamy Lemon EVOO Elixir:
- 5 tbsp. California Olive Ranch Reserve 100% Extra Virgin Olive Oil
- 3 tbsp. Raw Honey local honey is best for allergies
- ½ cup Water
- 2 " Fresh Ginger peeled
- Juice of 3 Lemons
- 1 tsp. Ground Cinnamon
For the Carrot Cake Chia Seed Pudding:
- 2 cups Whole Milk
- ½ cup Black Chia Seeds
- 1/3 cup Maple Syrup
- ½ cup Finely Shredded Carrots
- 1 tsp. Vanilla Extract
- 1 tsp. Ground Cinnamon
- ½ tsp. Ground Ginger
- ½ tsp. Almond Extract
- ¼ tsp. Fine Sea Salt
- 1 ½ cups Vanilla Yogurt preferably low sugar, high protein
- 1/3 cup Chopped Walnuts
For the Sticky Chicken:
- 1 ½ lbs. Chicken Breasts sliced into bite-sized pieces
- Salt & Black Pepper
- 2 tbsp. California Olive Ranch 100% California Extra Virgin Olive Oil
- ¼ cup Honey
- 1 tbsp. Chili Crisp Oil
- Sesame Seeds
For the Bone Broth Rice:
- 1 ¼ cups Basmati Rice
- 1 tbsp. California Olive Ranch 100% California Extra Virgin Olive Oil
- 1 tsp. Fine Sea Salt
- ½ cup Water
- 2 cups Chicken Bone Broth
For the Mango Salsa:
- 2 large Ripe Mango chopped
- 1 ½ cups Cherry Tomatoes halved
- 1/4 th Red Onion finely chopped
- 1/4 cup Fresh Cilantro chopped
- 2 Scallions chopped
- 1 tbsp. California Olive Ranch 100% California Extra Virgin Olive Oil
- Juice of 1 Lemon
- Salt & Black Pepper to taste
For the Herby Labneh & Carrots:
- 2 cups Full Fat Plain Greek Yogurt
- 1 tsp. Fine Sea Salt
- 2 tbsp. Chopped Dill
- 2 tbsp. California Olive Ranch 100% California Extra Virgin Olive Oil
- Juice of 1 Lemon
- 6-8 Carrots peeled and sliced into thin strips
Instructions
To Make the Creamy Lemon EVOO Elixir:
- Add all ingredients into high-speed blender. Blend on HIGH until smooth.
- Use a sieve to strain the mixture, then store in an airtight container. One serving is about 3 tbsp.
To Make the Carrot Cake Chia Seed Pudding:
- In a medium sized bowl, combine the milk, chia seeds, maple syrup, shredded carrots, vanilla, ground cinnamon, ginger, almond extract, and salt. Mix well.
- Divide evenly between 4-5 wide mouth jars. Let sit for 1-2 hours, until chia seeds have thickened.
- Add the vanilla yogurt to a piping bag to pipe on top of the chia pudding.
- Garnish with the chopped walnuts and an extra dash of ground cinnamon.
- Store in the fridge up to 5-7 days.
To Make the Mango Salsa:
- Combine all ingredients in a bowl, toss to mix, then season with salt and black pepper to taste. Set aside.
To Make the Bone Broth Rice:
- Warm up the olive oil to a medium saucepan over medium-high heat for 30 seconds.
- Add the rice to sauté for 1-2 minutes, until translucent and slightly golden.
- Add the water first, as it will begin to evaporate quickly, then the bone broth. Stir in the salt.
- Bring the liquids to a boil, then reduce to simmer on LOW for 15-20 minutes, until liquids are absorbed and rice is cooked.
- Fluff the rice with a fork, then cover to steam 5 more minutes.
To Make the Sticky Chicken:
- Season the sliced chicken bites with salt and black pepper.
- Warm up the olive oil in a large skillet over medium high heat for 30 seconds.
- Add the chicken to sauté until fully cooked, about 5-7 minutes.
- Reduce heat to medium-low, then stir in the honey and chili crisp oil. Once chicken is coated in the sticky sauce, about 1-2 minutes, remove from heat.
- Garnish with sesame seeds.
To Make the Herby Labneh & Carrots:
- Combine the yogurt and salt in a bowl. Mix well, then transfer to a paper towel lined strainer over a separate bowl. Let sit for 1 hour to strain any liquids.
- Drain the liquids, then transfer the thickened yogurt to the bowl to stir in the chopped dill, olive oil, and lemon.
- Store in an airtight container for up to 5-7 days. Store the carrots in a separate airtight container or jar to keep fresh.
