Description
These Hot Honey Chicken Bowls are a perfect balance of sweet, spicy, and savory. Tender, juicy chicken thighs are coated in a delicious hot honey glaze and served over a bed of rice, with fresh veggies for a healthy, satisfying meal. It’s a simple yet flavorful dish that’s perfect for weeknights or meal prep.
Ingredients
Units
Scale
- 1 lb boneless, skinless chicken thighs
- 1 cup jasmine rice (or any rice of your choice)
- 1 tbsp olive oil
- 2 tbsp butter
- 3 tbsp honey
- 1–2 tbsp hot sauce (adjust to taste)
- 2 garlic cloves, minced
- 1 tsp smoked paprika
- Salt and pepper, to taste
- 1 cup broccoli florets, steamed
- 1/2 cup shredded carrots
- 1/4 cup sliced red bell pepper
- 1 tbsp sesame seeds (optional for garnish)
- Fresh parsley or cilantro (for garnish)
Instructions
- Cook the rice:
Rinse the rice and cook according to package instructions. Set aside and keep warm. - Prepare the chicken:
Season the chicken thighs with salt, pepper, smoked paprika, and garlic. Heat olive oil in a skillet over medium heat and cook the chicken for about 6-8 minutes on each side until fully cooked. Remove from the skillet and let it rest for 5 minutes before slicing. - Make the hot honey glaze:
In the same skillet, add butter, honey, and hot sauce. Stir and cook for 1-2 minutes until the sauce thickens slightly. Toss the sliced chicken back into the pan and coat it with the hot honey glaze. - Assemble the bowls:
Divide the cooked rice between bowls. Top with the hot honey chicken, steamed broccoli, shredded carrots, and red bell peppers. - Garnish and serve:
Sprinkle sesame seeds and fresh parsley or cilantro on top. Drizzle any extra sauce over the bowl, and serve immediately.
Notes
- Adjust the level of hot sauce based on your spice preference.
- You can swap out vegetables with your favorites, like spinach, avocado, or cucumbers.
- For added crunch, you can top with crushed peanuts or cashews.