Layered Chicken Rice Bowl with Whipped Feta, Cranberries & Hot Honey Glaze
The Layered Chicken Rice Bowl with Whipped Feta, Cranberries & Hot Honey Glaze is a vibrant, flavor-packed meal that balances savory, sweet, and spicy notes in every bite. Tender, golden chicken sits atop a bed of fluffy rice, layered with creamy, tangy whipped feta, slightly sweet cranberries, and a sticky hot honey glaze that brings a gentle kick. This bowl is visually striking, satisfying, and surprisingly simple to make, making it perfect for a cozy weeknight dinner, meal prep, or a crowd-pleasing lunch. Each layer adds texture, color, and flavor, creating a wholesome, Mediterranean-inspired bowl that feels indulgent yet balanced.
Prep time: 20 minutes
Cook time: 25 minutes
Total time: 45 minutes
Servings: 4
Ingredients
For the Chicken
Boneless, skinless chicken thighs or breasts: 1.5 lb (700 g)
Olive oil: 2 tablespoons (30 ml)
Garlic powder: 1 teaspoon
Paprika: 1 teaspoon
Salt: 1 teaspoon
Black pepper: 1/2 teaspoon
For the Rice
Long-grain rice or basmati: 1 cup (185 g), uncooked
Water or chicken broth: 2 cups (480 ml)
Olive oil: 1 tablespoon (15 ml)
Salt: 1/2 teaspoon
For the Whipped Feta
Feta cheese: 4 oz (115 g)
Cream cheese or Greek yogurt: 2 tablespoons (30 g)
Olive oil: 1 tablespoon (15 ml)
Lemon juice: 1 teaspoon
For the Cranberry Layer
Dried cranberries: 1/3 cup (40 g)
Water: 2 tablespoons (30 ml)
Optional: a pinch of cinnamon for warmth
Hot Honey Glaze
Honey: 2 tablespoons (30 g)
Red chili flakes: 1/4 teaspoon (or to taste)
Lemon juice: 1 teaspoon
Optional Garnish
Fresh parsley or mint, chopped
Toasted nuts or seeds
Instructions
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a small bowl, combine olive oil, garlic powder, paprika, salt, and black pepper. Rub evenly over the chicken pieces.
Arrange the chicken on the baking sheet and roast for 20–25 minutes, until cooked through and golden on top.
While the chicken roasts, cook the rice. In a medium saucepan, bring water or chicken broth to a boil. Add olive oil, salt, and rice. Reduce heat to low, cover, and cook for 15–18 minutes until tender. Fluff with a fork.
Prepare the whipped feta by blending feta, cream cheese (or Greek yogurt), olive oil, and lemon juice until smooth and creamy. Set aside.
Soften the cranberries by simmering with water (and optional cinnamon) in a small saucepan over low heat for 3–5 minutes. Drain excess liquid.
Make the hot honey glaze by warming honey gently in a small pan, then stirring in red chili flakes and lemon juice. Remove from heat.
Once the chicken and rice are ready, assemble the bowls. Start with a base of rice, add roasted chicken on top, then dollops of whipped feta.
Scatter the softened cranberries over the layers and drizzle with hot honey glaze.
Garnish with fresh herbs and optional toasted nuts or seeds. Serve warm.
Tips
Use chicken thighs for juicier results; breasts work fine but may dry faster.
Adjust chili flakes in the glaze to your heat preference.
Let whipped feta come to room temperature for easier dolloping.
Fluff rice gently to avoid it becoming mushy.
Roast chicken with skin on if preferred for extra flavor and crispiness.
Cranberries can be soaked in orange juice for extra brightness.
Assemble bowls just before serving to maintain texture contrast.
Use parchment paper to prevent the glaze from sticking while roasting chicken.
Leftover rice can be reheated in a microwave with a splash of water.
Serve with a wedge of lemon to add freshness before eating.
Variations
Swap chicken with roasted turkey or salmon for a protein change.
Add sautéed spinach or kale between layers for extra greens.
Substitute feta with goat cheese for a tangier flavor.
Use brown rice or cauliflower rice for a lower-carb version.
Add roasted sweet potatoes or squash for sweetness and texture.
Replace cranberries with pomegranate seeds for a fresh pop.
Incorporate toasted pine nuts or almonds for crunch.
Make a creamy garlic sauce instead of whipped feta for a different profile.
Add a drizzle of balsamic reduction for extra depth.
Serve in mason jars for meal prep portability.
Q&A
Can I make this ahead of time?
Yes, roast chicken and cook rice in advance, then assemble just before serving.
Is this recipe gluten-free?
Yes, naturally gluten-free if you ensure the breadcrumbs in feta are omitted.
Can I make it vegetarian?
Replace chicken with roasted tofu or chickpeas.
How spicy is the hot honey glaze?
Mild; adjust chili flakes to increase heat.
Can I use pre-cooked chicken?
Yes, just reheat and glaze before assembling.
Can I freeze leftovers?
Rice and chicken freeze well, but whipped feta and cranberries are best added fresh.
How do I store leftover bowls?
Keep components separate in airtight containers in the fridge for up to 3 days.
Can I use store-bought whipped feta?
Yes, it will save time and still taste delicious.
Can this be served cold?
Yes, it works as a grain bowl for lunch, though hot honey glaze is best warm.
Can I make it vegan?
Use tofu, plant-based cheese, and maple syrup instead of honey.
Nutrition
(Per Serving, Approximate)
Calories: 450
Protein: 32 g
Fat: 18 g
Carbohydrates: 38 g
Fiber: 4 g
Conclusion
This Layered Chicken Rice Bowl with Whipped Feta, Cranberries & Hot Honey Glaze strikes a perfect balance between wholesome nutrition and indulgent flavor. The combination of tender chicken, fluffy rice, tangy whipped feta, sweet cranberries, and spicy honey glaze makes it a versatile dish that can be adapted to suit dietary preferences or seasonal ingredients. Easy to assemble yet impressive on the plate, it works beautifully for weeknight meals, meal prep, or entertaining. Each bite is layered with flavor, texture, and color, turning a simple bowl into a satisfying and memorable meal.