Crispy Chicken Pickle Bowls
Hot honey, crispy chicken, and pickles are a match made in heaven. And I can’t believe it’s taken me this long to put them in one of my rice and veggie bowls. I used Miracle Whip and pickle juice in the binder, the hot honey coating, and the quick homemade ranch to add tons of flavor with minimal ingredients. I love that Miracle Whip is 35 calories per serving, and half the calories of traditional mayo. It helps keep things light and is perfect in meal prep lunches this summer.Enjoy $1.75 off Miracle Whip (19 oz or 30 oz) at participating retailers. Try it in the Chicken Bowl and make your next dish extra creamy and delicious. Click to redeem your offer!
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Servings: 4
Ingredients
Crispy Chicken Tenders
- 1/3 cup Miracle Whip
- 3 Tablespoons dill pickle juice
- 1 1/2 pounds chicken tenders
- 1 cup panko breadcrumbs gluten-free if needed
- 1/2 cup finely grated parmesan cheese
- 1 teaspoon dried dill
- 1 teaspoon garlic powder
Hot Honey Glaze
- 1 Tbsp Miracle Whip
- 1/2 teaspoon garlic powder
- 1/4 cup hot honey
- 1 Tablespoon pickle juice
- 1 teaspoon smoked paprika
- pinch of cayenne
Bowl
- 2 cups cooked white rice
- 4 cups chopped romaine
- 1/2 cup chopped dill pickles
- 1 avocado diced
- 1/4 small onion thinly sliced
- Fresh dill for serving
Ranch
- 1/4 cup Miracle Whip
- 1/2 cup greek yogurt
- 1/2 teaspoon garlic powder
- 1 Tablespoon finely chopped dill
- 1 Tablespoon pickle juice
Instructions
- Preheat the oven to 425°F. Set a wire rack over a baking sheet and spray with nonstick spray.
- Make the marinade-binder: In a bowl, whisk together the Miracle Whip and pickle juice. Add the chicken tenders and toss to coat. You can continue coating in breading or let them sit up to 30 minutes if you have the time.1/3 cup Miracle Whip, 3 Tablespoons dill pickle juice, 1 1/2 pounds chicken tenders
- Make the crispy coating: In a shallow dish, combine the breadcrumbs, parmesan, dried dill, garlic powder, and salt.1 cup panko breadcrumbs, 1/2 cup finely grated parmesan cheese, 1 teaspoon garlic powder, 1 teaspoon dried dill
- Crust the chicken: Press each coated tender firmly into the parmesan-panko mixture, turning to coat all sides. Place on the prepared wire rack.
- Bake: Bake at 425°F for 12-15 minutes until golden, crispy, and cooked through to 165°F. You can broil the last few minutes if desired.
- Make the hot honey glaze: While the chicken bakes, whisk together the glaze ingredients until smooth and glossy. When the chicken is done, brush over the tenders. Do this while they're hot so the glaze soaks in slightly at the edges.1 Tbsp Miracle Whip, 1/2 teaspoon garlic powder, 1/4 cup hot honey, 1 Tablespoon pickle juice, 1 teaspoon smoked paprika, pinch of cayenne
- Make the pickle ranch: Whisk together ranch ingredients until smooth. Taste and adjust as needed.1/4 cup Miracle Whip, 1/2 cup greek yogurt, 1/2 teaspoon garlic powder, 1 Tablespoon finely chopped dill, 1 Tablespoon pickle juice
- Build the bowls: Divide the rice and lettuce between bowls. Top with the glazed chicken, chopped pickles, red onion, and avocado. Top with ranch and finish with fresh dill.2 cups cooked white rice, 4 cups chopped romaine, 1/2 cup chopped dill pickles, 1 avocado, 1/4 small onion, Fresh dill for serving
Last step! If you make this, please leave a review letting us know how it was!
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