Smoky Bacon-Fig Chicken Bowls
PREP TIME: 10 min COOK TIME: 18 min SERVES: 4
INGREDIENTS:
1½ lbs boneless, skinless chicken breasts, cut into bite-sized pieces
2 Tbsp BACON INFUSED OLIVE OIL, divided
¾ tsp kosher salt ½ tsp COARSE BLACK PEPPER
1 red bell pepper, sliced
1 small red onion, thinly sliced
2 cups cooked rice
2 Tbsp FIG BALSAMIC VINEGAR
1 Tbsp fresh lime juice
¼ cup crumbled feta
2 Tbsp chopped fresh cilantro
DIRECTIONS:
Season the chicken: Toss chicken with 1 Tbsp BACON INFUSED OLIVE OIL, HONEY I SMOKED IT, kosher salt, and COARSE BLACK PEPPER until thoroughly coated.
Cook the chicken: Heat a large skillet over medium-high heat. Add chicken and cook 6–8 minutes, stirring occasionally, until browned and cooked through to 165°F. Transfer to a plate.
Cook the vegetables: Add remaining 1 Tbsp BACON INFUSED OLIVE OIL to the skillet. Add bell pepper and red onion and cook 4–5 minutes, until tender-crisp with some browned edges.
Make it glossy: Return chicken to the skillet. Add FIG BALSAMIC VINEGAR and lime juice. Toss over medium heat for 1–2 minutes, until the chicken and vegetables are coated in a glossy bacon-fig glaze.
Build the bowls: Divide warm rice among four bowls. Top with the smoky bacon-fig chicken and vegetables, then finish with feta and cilantro.
PERFECT PAIRING: APRICOT SORBET MARGARITA The bright apricot, orange, and lime flavors are a refreshing match for the smoky, savory bacon-fig glaze.