Hot honey chicken bowl

Hot Honey Chicken Bowl

This Hot Honey Chicken Bowl is a perfect balance of sweet, spicy, and savory flavors. Tender, juicy chicken is coated in a sticky, spicy honey glaze and served over a bed of rice or quinoa, topped with fresh veggies for a wholesome and satisfying meal. It’s quick, easy, and perfect for meal prep!

 Time Needed

Prep Time: 10 minutes

Cooking Time: 20 minutes

Total Time: 30 minutes

 Ingredients

For the Hot Honey Chicken:

1.5 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces

1 teaspoon salt

½ teaspoon black pepper

½ teaspoon garlic powder

½ teaspoon smoked paprika

1 tablespoon cornstarch (for crispiness, optional)

2 tablespoons olive oil

For the Hot Honey Sauce:

¼ cup honey

1 tablespoon sriracha or hot sauce (adjust to spice preference)

1 teaspoon apple cider vinegar

1 tablespoon soy sauce

1 teaspoon red pepper flakes (optional, for extra heat)

2 cloves garlic, minced

1 teaspoon olive oil (for richness)

For the Bowl Base & Toppings:

2 cups cooked rice, quinoa, or cauliflower rice

1 cup shredded carrots

1 cup cucumber, sliced

1 avocado, sliced

2 tablespoons green onions, chopped

1 tablespoon sesame seeds

 Instructions

1. Cook the Chicken

1. Season chicken pieces with salt, pepper, garlic powder, and paprika.

2. Toss with cornstarch for extra crispiness.

3. Heat olive oil in a large skillet over medium-high heat.

4. Cook chicken for 5–6 minutes per side, until golden and cooked through. Remove and set aside.

2. Make the Hot Honey Sauce

1. In the same pan, put olive oil over medium heat.

2. Add garlic and saute for 30 seconds.

3. Stir in honey, sriracha, vinegar, soy sauce, and red pepper flakes.

4. Simmer for 1–2 minutes until slightly thickened.

3. Coat the Chicken

Return the cooked chicken to the pan and toss to coat in the sauce.

4. Assemble the Bowls

1. Divide rice or quinoa into bowls.

2. Top with hot honey chicken, shredded carrots, cucumber, and avocado.

3. Garnish with green onions and sesame seeds.

 Nutritional Information 

Calories: ~450 kcal

Protein: 35g

Carbohydrates: 45g

Fat: 12g

Fiber: 5g

Sodium: ~700mg

 Notes & Variations

Low-Carb Option: Swap rice for cauliflower rice.

More Heat: Add extra sriracha or chili flakes.

Vegetarian Alternative: Use tofu or chickpeas instead of chicken.

Storage: Keeps in the fridge for 3–4 days (store chicken separately from toppings).