Directions (Continued)
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4Stir in hot sauce, honey, brown sugar, cayenne pepper, smoked paprika, and apple cider vinegar. Bring to a simmer, stirring constantly, until the sauce thickens slightly (about 2-3 minutes).
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5Add the cooked chicken back into the skillet with the sauce. Toss until all chicken pieces are thoroughly coated.
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6Divide cooked quinoa or brown rice among four serving bowls. Top each with mixed salad greens.
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7Spoon the Nashville Hot Honey Garlic Chicken over the greens in each bowl.
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8Arrange cherry tomatoes, sliced red onion, and pickled jalapeños (if using) around the chicken. Garnish generously with fresh cilantro and serve with lime wedges. Enjoy immediately!
💡 Chef’s Tip
For extra crispiness, consider air frying the chicken pieces after coating them in the spice mix, then tossing with the sauce. This adds a fantastic texture!
⏰ Make-Ahead Instructions
Cooked chicken can be stored separately from the sauce in an airtight container in the refrigerator for up to 3 days. Store cooked quinoa and prepped veggies separately. Assemble just before serving for best results.
🔄 Ingredient Substitutions
Swap chicken thighs for chicken breast (adjust cooking time). Use cauliflower rice or zoodles for a lower-carb option. Any grain like farro or couscous can replace quinoa. Adjust cayenne pepper for desired heat level.
