Description
Sweet, spicy, and simple, these Hot Honey Chicken Bowls feature seared chicken in a sticky-hot honey glaze with rice or quinoa and crisp veggies, perfect for a weeknight dinner.
Ingredients
- 2 boneless, skinless chicken breasts (about 1 to 1½ lb total)
- 1/2 cup hot honey sauce (store-bought or homemade)
- 1 cup rice or quinoa, uncooked (yields about 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 heat and add the oil until it shimmers.
- Season the chicken: Pat the breasts dry and season both sides with salt and pepper.
- Sear: Add chicken to the hot skillet and cook undisturbed until deeply golden, about 5–7 minutes per side, or until the internal temperature reaches 165°F (74°C).
- Glaze: When the chicken is nearly done, pour the hot honey sauce over it and reduce the heat slightly, spooning the sauce over the breasts for 1–2 minutes until it thickens.
- Rest and vegetables: Transfer chicken to a cutting board to rest for 5 minutes while sautéing mixed vegetables until bright and tender-crisp, about 4–6 minutes.
- Assemble: Slice or chop the chicken and distribute over the cooked grain, topping with sautéed vegetables and any extra glaze.
Notes
For juicier results, swap chicken breasts for boneless thighs. Adjust cooking times as needed.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Searing
- Cuisine: American