Description
A delicious and easy-to-make Hot Honey Chicken Bowl recipe featuring tender, pan-seared chicken thighs coated in a smoky, spicy, and sweet honey sauce. Served over a bed of grains with vibrant roasted sweet potatoes, steamed broccoli, shredded carrots, creamy avocado, and garnished with green onions, sesame seeds, and lime wedges for a perfectly balanced, flavorful meal ready in just 30 minutes.
Ingredients
Scale
Chicken and Seasoning
- 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)
Bowls Assembly
- 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 pepper to evenly coat the meat with the seasoning.
- Cook the Chicken: Heat a skillet over medium-high heat and cook the chicken for 4-5 minutes per side until golden brown and fully cooked, reaching an internal temperature of 165°F (75°C).
- Rest and Slice: Remove the chicken from the skillet and let it rest for 5 minutes to retain juices before slicing into strips or bite-sized pieces.
- Make the Hot Honey Sauce: In a small saucepan over low heat, combine honey, sriracha, apple cider vinegar, and crushed red pepper flakes. Warm the mixture until slightly thickened, then set aside.
- Assemble the Bowls: Divide the cooked rice, quinoa, or farro between serving bowls. Top each bowl with sliced chicken, roasted sweet potatoes, steamed broccoli, shredded carrots, and avocado slices.
- Drizzle and Garnish: Drizzle the hot honey sauce generously over the chicken and vegetables. Garnish with sliced green onions, a sprinkle of sesame seeds, and a squeeze of fresh lime juice for added brightness.
Notes
- You can substitute chicken breasts or thighs depending on preference; thighs yield juicier results.
- Adjust the amount of sriracha and crushed red pepper flakes to control the spiciness of the sauce.
- Use your favorite grain base such as rice, quinoa, or farro for variation.
- Roasted sweet potatoes and steamed broccoli add nutritious and flavorful sides but can be swapped for other vegetables like roasted cauliflower or sautéed greens.
- Letting the chicken rest after cooking ensures it stays juicy when sliced.
- The hot honey sauce can be prepared in advance and warmed before serving.
