Description
The Hot Honey Chicken Bowl is a quick, flavorful, and comforting meal that combines the sweetness of honey with the heat of spice for a perfectly balanced dish. Juicy, pan-seared chicken breasts are glazed in a tangy hot honey sauce and served over a bed of fluffy rice or quinoa with colorful vegetables. It’s an easy 35-minute dinner that’s customizable, family-friendly, and ideal for busy weeknights.
Ingredients
4 boneless, skinless chicken breasts (approx. 900 g)
½ cup (120 ml) hot honey
4 cloves garlic, minced
2 tbsp (30 ml) olive oil
Salt and pepper, to taste
2 cups (370 g) cooked rice or quinoa
2 cups (200 g) mixed vegetables (bell peppers, broccoli, snap peas)
¼ cup (60 ml) low-sodium soy sauce
2 tbsp (30 ml) fresh lime juice
Instructions
Prep the Ingredients: Chop the vegetables into bite-sized pieces and mince the garlic.
Cook the Chicken: Pat chicken dry and season with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Cook chicken for 5–6 minutes per side until golden brown and cooked through (165°F internal temperature).
Make the Glaze: In a small bowl, whisk together hot honey, soy sauce, and lime juice.
Glaze the Chicken: Pour the glaze into the skillet. Let it simmer for 2–3 minutes, spooning the sauce over the chicken to coat evenly.
Cook the Vegetables: Add the mixed vegetables to the skillet and cook for 3–4 minutes until crisp-tender.
Assemble the Bowls: Place rice or quinoa in bowls, top with glazed chicken and veggies, and drizzle with extra sauce before serving.
Notes
For extra heat, add a pinch of red pepper flakes or a dash of sriracha.
Use chicken thighs instead of breasts for a juicier texture.
Sauté vegetables separately for more crispness.
Store leftovers in the fridge for up to 4 days; reheat gently with a splash of water.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop / Pan-seared
- Cuisine: American / Fusion