Hot Honey Chicken Bowls
A vibrant and delicious weeknight meal combining sweet heat of honey and chili with juicy chicken, colorful vegetables, and wholesome grains.
Ingredients
Main Protein
- 1 lb boneless, skinless chicken breast or thighs, cubed Trim any excess fat, can substitute with tofu or shrimp.
Liquids/Dairy and Seasonings
- 2 tablespoons olive oil
- 3 tablespoons honey Can replace with maple syrup for a different sweetness.
- 1 tablespoon hot sauce or chili flakes Adjust to taste.
- 2 cloves garlic, minced
- 1 tablespoon soy sauce Use gluten-free soy sauce for a gluten-free option.
- 1 teaspoon smoked paprika Can substitute with Cajun seasoning for a different flavor.
Starch
- 2 cups cooked quinoa, rice, or farro Make sure it’s fluffy and well-seasoned.
Aromatics & Vegetables
- 1 cup steamed broccoli Steam until vibrant green.
- 1 cup roasted sweet potatoes Roast at 400°F (200°C) for 20-25 minutes.
Optional Finishing Ingredients
- sesame seeds, fresh herbs, and lime wedges Enhances flavors and visual appeal.
Instructions
Preparation
- Heat a large skillet over medium-high heat, adding the olive oil.
- Once shimmering, add cubed chicken, season with salt, pepper, and smoked paprika.
- Cook for about 5-7 minutes until golden brown and cooked through.
- Add minced garlic, honey, hot sauce, and soy sauce to the pan, stirring well.
- Cook for another 2-3 minutes until chicken is coated and sauce thickens.
- Meanwhile, ensure cooked grains are ready according to package instructions.
- Steam the broccoli for 3-5 minutes until vibrant and tender.
- If not done yet, roast sweet potatoes at 400°F (200°C) until fork-tender.
Assembly
- Place grains at the bottom of each bowl.
- Top with hot honey chicken, followed by steamed broccoli and roasted sweet potatoes.
- Finish with sesame seeds, fresh herbs, and lime wedges.
Notes
For enhanced flavor, marinate chicken for 30 minutes. Customize bowls with seasonal vegetables.