Chili Crisp Protein Bowl

Ingredients

1½ pounds boneless skinless chicken breasts, cut into 1-inch pieces
¼ cup chili crisp, plus more for serving
2 tablespoons honey
2 tablespoons rice wine vinegar
3 tablespoons olive oil, divided
2 medium crowns of broccoli, cut into small florets
Salt and pepper, to taste

For Serving:
4 ounces Cabot Pepper Jack Cheese, shredded (about 1 cup)
2 green onions, sliced
1 Fresno chili, sliced (optional)
8 ounces Asian Noodles (Soba, Udon Noodles or wide rice noodles), cooked according to directions

Directions

Prep: 2 mins | Cook: 3 mins | Total: 5 mins

COMBINE the chili crisp, honey, vinegar and 1 tablespoon olive oil in a medium-sized bowl.

ADD the chicken and toss to coat. Let marinate in the refrigerator for 30 minutes (up to 12 hours) before cooking.

PREHEAT the oven to 425°F.

LINE a baking sheet with foil or parchment paper, for easy cleanup.

TOSS the broccoli with the remaining 2 tablespoons olive oil and season with salt and pepper. Arrange on one side of the baking sheet.

PLACE the marinated chicken on the other side of the baking sheet.

BAKE until the broccoli is tender and the chicken is cooked through, about 15 minutes.

SERVE over cooked noodles and sprinkled with shredded cheese, green onions, and Fresno chili, if desired.

DRIZZLE on additional chili crisp. Enjoy!

Recipe courtesy of Cabot Creamery Co-operative