Description
Juicy, tender chicken coated in a spicy honey glaze, served over rice with fresh veggies—these Hot Honey Chicken Bowls are a bold and balanced meal perfect for any day of the week.
Ingredients
Scale
- For the Chicken:
- 1 pound boneless, skinless chicken thighs (or breasts)
- 1 tablespoon olive oil
- Salt and pepper to taste
- For the Hot Honey Glaze:
- 1/3 cup honey
- 1 tablespoon sriracha (or more to taste)
- 1 teaspoon soy sauce
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Optional: Red pepper flakes
- For the Bowls:
- 2 cups cooked rice (white, brown, or jasmine)
- 1 cup broccoli florets (steamed or roasted)
- 1 cup bell peppers (sliced)
- 1/2 cup green onions (sliced)
- Sesame seeds (for garnish)
Instructions
- Prepare the Chicken: Season chicken with salt and pepper. Heat olive oil in a skillet over medium-high heat. Cook chicken for 5–7 minutes per side or until internal temperature reaches 165°F. Remove and let rest before slicing.
- Make the Glaze: In a small saucepan over low heat, combine honey, sriracha, soy sauce, vinegar, garlic powder, paprika, and optional red pepper flakes. Simmer for 2–3 minutes, stirring frequently.
- Assemble the Bowls: Slice cooked chicken, coat with hot honey glaze. In serving bowls, layer rice, chicken, broccoli, and bell peppers.
- Garnish: Top with green onions and sesame seeds. Drizzle with extra glaze if desired. Serve warm.
Notes
Substitute tofu or chickpeas for a vegetarian version. Use tamari for gluten-free. Try quinoa or cauliflower rice as an alternative base. The glaze can be made ahead and refrigerated up to 1 week.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan Frying
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 18g
- Sodium: 540mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 90mg