Description
A flavorful and easy-to-make Hot Honey Chicken Bowl featuring tender, spice-coated chicken glazed with a sweet and spicy hot honey sauce, served over a bed of rice or quinoa with fresh vegetables and optional toppings for a satisfying weeknight dinner.
Ingredients
Scale
Chicken
- 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Hot Honey Sauce
- 1/3 cup honey
- 1–2 tablespoons hot sauce (like Frank’s RedHot or Sriracha)
- 1 tablespoon apple cider vinegar
- Pinch of red pepper flakes (optional)
Bowl Ingredients
- 2 cups cooked rice or quinoa
- 1 cup shredded lettuce or slaw mix
- 1/2 cup diced cucumbers
- 1/2 cup cherry tomatoes, halved
- 1 avocado, sliced
- Pickled red onions (optional)
- Fresh cilantro for garnish (optional)
Instructions
- Prepare the Chicken: In a large bowl, toss the chicken with olive oil, smoked paprika, garlic powder, onion powder, salt, and black pepper until evenly coated, ensuring each piece is well seasoned.
- Cook the Chicken: Heat a large skillet over medium-high heat. Add the seasoned chicken and cook for 6–8 minutes, stirring occasionally, until the chicken is golden brown and cooked through. Remove the skillet from heat.
- Make the Hot Honey Sauce: In a small saucepan, combine honey, hot sauce, apple cider vinegar, and red pepper flakes if using. Bring the mixture to a low simmer over medium heat while stirring frequently. Cook for 2–3 minutes until the sauce slightly thickens, then remove from heat.
- Combine Chicken and Sauce: Toss the cooked chicken in the hot honey sauce until all pieces are well coated with the glaze, allowing the flavors to meld.
- Assemble the Bowls: Divide the cooked rice or quinoa evenly into 4 bowls. Top each bowl with the hot honey chicken, shredded lettuce, diced cucumbers, cherry tomatoes, avocado slices, and pickled red onions if desired. Drizzle any remaining sauce over the bowls and garnish with fresh cilantro for added freshness and aroma.
Notes
- Adjust the heat level by adding more or less hot sauce according to your preference.
- You can substitute pan-fried chicken with air-fried or baked chicken tenders for a different cooking method.
- Swap rice with cauliflower rice for a lower-carb, paleo-friendly version.
- Pickled red onions and fresh cilantro are optional but add a nice tang and freshness to the bowl.
- Use either chicken breasts or thighs depending on your preference for lean or more flavorful meat.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 490
- Sugar: 18g
- Sodium: 540mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg
