Hot Honey Chicken Bowl
A quick and flavorful hot honey chicken bowl featuring tender chicken, crunchy vegetables, and a comforting grain base, perfect for busy weeknight dinners.
Ingredients
For the Chicken
- 1 lb boneless, skinless chicken breast or thighs Thighs provide richer flavor and juiciness.
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp paprika
- ½ tsp salt
- Black pepper to taste
For the Glaze
- ¼ cup honey Choose a runny, floral honey for depth.
- 1–2 tsp chili flakes or sriracha Adjust to taste for spice level.
- 1 tsp apple cider vinegar (optional) For balance.
For the Grains
- 1 cup uncooked rice, quinoa, or cauliflower rice Flexible base option.
For the Vegetables
- 1 cup broccoli florets
- 1 cup sliced carrots
- 1 cup chopped bell peppers
For Serving
- Sliced avocado
- Sesame seeds For garnish.
- Chopped green onions For garnish.
- Lime wedges For serving.
Instructions
Marinate the chicken
- Whisk together olive oil, minced garlic, paprika, salt, and black pepper. Toss chicken pieces until fully coated, then let sit for 15 minutes.
Cook the chicken
- Heat a large skillet over medium-high heat and sear the chicken for 5-7 minutes per side until golden and cooked through. Let rest for 5 minutes before slicing.
Make the hot honey glaze
- Warm honey in a small saucepan, stir in chili flakes or sriracha and apple cider vinegar. Simmer for 2–3 minutes and remove from heat.
Prepare the grain base
- Cook rice, quinoa, or cauliflower rice according to package instructions. Fluff with a fork and keep covered.
Cook the veggies
- Steam or roast broccoli, carrots, and bell peppers until tender-crisp (12-15 minutes at 425°F for roasting).
Assemble the bowls
- Layer grains, veggies, and sliced chicken in bowls. Drizzle with hot honey glaze and add toppings like avocado, sesame seeds, green onions, and lime wedges.
Notes
For best results, store components separately for meal prep to maintain texture. Experiment with vegetable substitutions for variety.