Hot Honey Chicken Bowls
These bowls feature juicy chicken coated in a sticky hot honey glaze, served over fluffy rice with crispy potatoes or roasted veggies. The dish has a comforting base, a sweet-spicy kick from the sauce, and plenty of fresh toppings for balance. Perfect for weeknight dinners or meal prep.
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Servings:4
Ingredients
For the chicken:
500g (1 lb) boneless chicken thighs (or breasts, cut into chunks)
2 tbsp olive oil
1 tsp smoked paprika
½ tsp garlic powder
½ tsp onion powder
Salt & black pepper to taste
For the hot honey glaze:
¼ cup honey
1–2 tbsp hot sauce (adjust heat level)
1 tbsp apple cider vinegar (or lemon juice)
1 clove garlic, grated or minced
Pinch of red chili flakes (optional, for extra heat)
For the base & sides:
2 cups cooked rice (white, jasmine, or brown)
2 cups roasted or steamed veggies (broccoli, zucchini, carrots, or bell peppers)
2 small potatoes, cubed & roasted until crispy (optional but delicious)
Optional toppings:
Fresh cilantro or parsley
Sliced avocado
Pickled red onions
Lime wedges
Sesame seeds
Instructions
Cook the rice:
Prepare rice according to package instructions. Keep warm.
Roast the potatoes & veggies:
Preheat oven to 220°C (425°F).
Toss potato cubes with olive oil, salt, pepper, and paprika. Roast 20–25 minutes until golden and crispy.
On another tray, roast veggies with olive oil, salt, and pepper for 15–20 minutes (or steam if you prefer).
Cook the chicken:
Season chicken with paprika, garlic powder, onion powder, salt, and pepper.
Heat olive oil in a skillet over medium-high. Cook chicken 6–8 minutes, flipping, until golden and cooked through.
Make the hot honey glaze:
In a small saucepan, combine honey, hot sauce, vinegar, garlic, and chili flakes.
Simmer 2–3 minutes until slightly thickened.
Glaze the chicken:
Pour glaze over cooked chicken in the skillet. Toss until fully coated and sticky.
Assemble bowls:
Add rice as the base. Top with hot honey chicken, roasted potatoes, and veggies.
Garnish with avocado, cilantro, sesame seeds, and a squeeze of lime.
Notes & Tips
Use air fryer for the potatoes for a quicker, crispier result.
Make extra glaze to drizzle over rice and veggies.
For a milder version, reduce hot sauce and add a little extra honey.
Works great with shrimp or salmon instead of chicken.
Frequently Asked Questions
Q: Can I meal prep these bowls?
Yes! Store components separately in the fridge up to 4 days. Reheat chicken & glaze together.
Q: What rice works best?
Jasmine rice or basmati gives a nice fluffy base, but brown rice or quinoa works for a healthier option.
Q: Can I make it dairy-free?
This recipe is naturally dairy-free—just skip cheese-based toppings.
Nutritional Information
Calories: ~520 kcal
Protein: 35g
Fat: 15g
Carbs: 62g
Fiber: 5g