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Hot Honey Chicken Bowls

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Hot Honey Chicken Bowls are the perfect mix of sweet, spicy, and savory. Tender chicken is coated in a sticky hot honey glaze and served over a base of fluffy rice, roasted vegetables, and fresh garnishes. This balanced and flavorful meal is easy to prepare and ideal for a weeknight dinner.

Ingredients

Scale
For the Chicken:
  • 1 lb (450g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp cornstarch
  • 2 tbsp olive oil
For the Hot Honey Glaze:
  • 1/4 cup (60ml) honey
  • 1 tbsp hot sauce (like Frank’s RedHot or sriracha)
  • 1 tbsp apple cider vinegar
  • 1/4 tsp chili flakes (optional, for extra heat)
For the Bowl Base:
  • 2 cups cooked rice (white, brown, or jasmine)
  • 1 cup broccoli florets
  • 1 cup sweet potato, diced
  • 1 tbsp olive oil
  • Salt and pepper to taste
For Garnish:
  • 2 tbsp chopped fresh parsley or cilantro
  • 1/4 cup crumbled feta or goat cheese (optional)
  • Lemon or lime wedges

Instructions

  1. Roast the Vegetables:
    • Preheat the oven to 425°F (220°C). Toss the broccoli and sweet potato with olive oil, salt, and pepper. Spread on a baking sheet in a single layer and roast for 20–25 minutes, flipping halfway, until tender and slightly caramelized.
  2. Prepare the Chicken:
    • Toss the chicken pieces with smoked paprika, garlic powder, salt, pepper, and cornstarch.
    • Heat olive oil in a large skillet over medium-high heat. Cook the chicken for 3–4 minutes per side until golden and fully cooked (internal temperature of 165°F/74°C). Remove the chicken and set aside.
  3. Make the Hot Honey Glaze:
    • In the same skillet, add honey, hot sauce, apple cider vinegar, and chili flakes (if using). Stir over medium heat until the mixture starts to bubble and thicken slightly, about 1–2 minutes.
    • Return the chicken to the skillet and toss to coat in the glaze.
  4. Assemble the Bowls:
    • Divide the cooked rice between bowls. Top with roasted vegetables and glazed chicken.
  5. Garnish and Serve:
    • Sprinkle with chopped parsley or cilantro, and add crumbled feta or goat cheese if desired. Serve with lemon or lime wedges for added brightness.

Notes

  • For extra protein, add a fried or poached egg on top.
  • Substitute quinoa or cauliflower rice for a low-carb option.
  • Adjust the heat level by adding more or less hot sauce or chili flakes.

Find it online: https://ukfinda.com/hot-honey-chicken-bowls/