Description
Warm, sticky, a little spicy and perfectly balanced, these Hot Honey Chicken Bowls are a weeknight dinner that feels indulgent yet uncomplicated.
Ingredients
- 2 boneless, skinless chicken breasts (about 1–1½ lb total)
- ½ cup hot honey sauce (store-bought or mix ½ cup honey with 1–2 tsp hot sauce or red pepper flakes)
- 1 cup rice or quinoa, uncooked (yields ~2–3 cups cooked)
- 2 cups mixed vegetables (bell peppers, broccoli florets, carrots, snap peas)
- 1 tablespoon olive oil or avocado oil
- Salt and freshly ground black pepper, to taste
Instructions
- Cook the grain: Prepare rice or quinoa according to package directions. Fluff with a fork and keep warm.
- Heat the pan: Warm a large skillet over medium and add the oil until it shimmers.
- Season the chicken: Pat the breasts dry and season both sides with salt and pepper.
- Sear the chicken: Add chicken to the hot skillet. Cook undisturbed until deeply golden, about 5–7 minutes per side. Use an instant-read thermometer to confirm the internal temperature reaches 165°F (74°C).
- Glaze: When the chicken is nearly done, pour the hot honey sauce over it. Reduce heat slightly and spoon the sauce continuously for 1–2 minutes so it thickens and caramelizes without burning. Remove chicken and let it rest a couple minutes.
- Vegetables: While the chicken rests, heat another pan with a little oil and sauté the mixed vegetables until bright and tender-crisp, about 4–6 minutes. Season with salt and pepper.
- Assemble: Slice or chop the chicken against the grain and distribute over cooked rice or quinoa. Top with the sautéed vegetables and spoon any extra glaze over the bowls.
Notes
This recipe is flexible; feel free to swap rice for quinoa, change the vegetable mix, or make it gluten-free with a different hot sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American