Description
This Hot Honey Chicken Bowl recipe features tender pan-seared chicken thighs or breasts tossed in a sweet and spicy hot honey sauce. Paired with a base of cooked grains like rice, quinoa, or farro, and topped with nutritious roasted sweet potatoes, steamed broccoli, shredded carrots, and creamy avocado slices, this bowl offers a balanced and flavorful meal perfect for lunch or dinner.
Ingredients
Scale
For the Chicken
- 1 lb (450 g) boneless, skinless chicken thighs or breasts
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper to taste
Hot Honey Sauce
- 1/4 cup (60 ml) honey
- 2-3 teaspoons sriracha or hot sauce (adjust to taste)
- 1 tablespoon apple cider vinegar
- 1/4 teaspoon crushed red pepper flakes (optional)
Bowl Components
- 2 cups cooked rice, quinoa, or farro
- 1 cup roasted sweet potatoes (optional)
- 1 cup steamed or roasted broccoli
- 1/2 cup shredded carrots
- 1/2 avocado, sliced
- Sliced green onions
- Sesame seeds
- Lime wedges
Instructions
- Prepare the Chicken: In a bowl, toss the chicken with olive oil, smoked paprika, garlic powder, onion powder, salt, and black pepper until evenly coated.
- Cook the Chicken: Heat a skillet over medium-high heat and cook the chicken for 4-5 minutes per side, or until golden brown and fully cooked (internal temperature reaches 165°F/75°C).
- Rest and Slice the Chicken: Remove the chicken from the skillet and let it rest for 5 minutes to retain juices, then slice it into strips or bite-sized pieces.
- Make the Hot Honey Sauce: In a small saucepan, combine honey, sriracha, apple cider vinegar, and red pepper flakes. Heat over low heat, stirring occasionally until warmed through and slightly thickened, then remove from heat.
- Assemble the Bowls: Divide the cooked rice, quinoa, or farro evenly among serving bowls.
- Add Toppings: Top each bowl with sliced chicken, roasted sweet potatoes, steamed or roasted broccoli, shredded carrots, and avocado slices.
- Drizzle Sauce and Garnish: Drizzle the hot honey sauce over the chicken and vegetables. Garnish with sliced green onions, sesame seeds, and a squeeze of fresh lime juice if desired.
Notes
- You can substitute chicken breasts with thighs based on preference; thighs offer more moisture and richness.
- Adjust the amount of sriracha to control heat level in the sauce.
- Roasting the sweet potatoes and broccoli ahead saves time and adds depth of flavor.
- For a gluten-free option, use rice or quinoa as the grain base.
- Leftover hot honey sauce can be refrigerated for up to a week and used as a glaze or dipping sauce.
