Why We Love These Healthy Hot Honey Chicken Bowls
- Customizable: Swap rice for quinoa, cauliflower rice, or greens to suit your preferences.
- Balanced flavors: The sweetness and spice of hot honey pairs perfectly with the juicy, savory chicken.
- Meal prep-friendly: These bowls are excellent for meal prep because the components can be stored in a separate container and assembled later. Cooked chicken stays crispy if stored in an airtight container and reheated in an oven or air fryer, while hot honey can be made in advance and stored at room temperature. Veggies and rice can be prepped ahead and kept in the fridge for up to 4 days. These are guaranteed to be in your weekly rotation!
Key Ingredients for these Hot Honey Chicken Bowls
Chicken
Chicken is a great source of lean protein, helping to keep you full and satisfied. It adds a satisfying bite that pairs well with soft grains and veggies. You can use chicken thighs or chicken breasts for these bowls. For maximum juiciness and bold flavor → Go with chicken thighs. For a leaner, lighter option → Stick with chicken breast. Both are a great choice.
Cornstarch
A light dusting of cornstarch before pan-frying aids browning by absorbing surface moisture and encouraging caramelization and thickens the hot honey sauce. Additionally, it coats the chicken and locks in moisture, making it juicier and more tender.
Olive Oil and Butter
Olive oil has a higher smoke point, preventing the butter from burning too quickly.Butter adds richness and helps with even browning due to its milk solids.Together, they create a golden, crispy sear without the risk of burning too soon.
Garlic
The sweetness of honey and the heat from chili blend beautifully with garlic’s bold, aromatic flavor. Garlic adds a savory, slightly spicy depth that balances the sweetness of the honey. Fresh garlic is best for this recipe.
Hot Honey
The sweetness of honey caramelizes beautifully on chicken, creating a rich, sticky glaze, and gives this dish a bold kick without being overpowering. It really takes these chicken bowls to the next level! You can use homemade or store bought. Mike’s Hot Honey can be found in the peanut butter aisle at your local grocery store. If you don’t have hot honey, you could just add regular honey with hot sauce.
Rice vinegar
Rice wine vinegar’s mild acidity cuts through the richness, making the flavors pop. If you don’t have rice wine vinegar on hand, you could substitute apple cider vinegar or white wine vinegar.
Soy sauce
It keeps the dish from being too sweet, balancing the honey’s sugar with deep, salty richness, as well as making it more flavorful.
Chicken Stock
Instead of plain, bland rice, cooking it in chicken stock makes it savory, aromatic, and more delicious. Use low sodium chicken stock.
Sweet Potatoes
Sweet potatoes’ natural sweetness complements the spicy heat of the spicy honey. They add a caramelized depth when roasted, making every bite more satisfying while packing this bowl with fiber and vitamins!
Cucumbers
Freshly thinly sliced cucumbers add a simple crunch to this hot honey chicken plate. Toss them with a little rice vinegar for some extra flavor
Red Cabbage
Raw red cabbage stays crisp and crunchy in the slaw, adding a satisfying bite to contrast with the tender chicken and soft rice.
Carrots
Carrots provide another crunchy element to these delicious bowls! They’re shredded raw and added to the slaw.
Additional ingredients
Apple cider vinegar
Mayo
Dijon mustard
Salt
Black pepper
Step by Step Instructions for Making Hot Honey Chicken Bowls
Cook the chicken
Place the chicken thighs in a bowl and add the cornstarch, salt, and pepper. Toss the chicken pieces in the cornstarch in a mixing bowl until fully coated. The cornstarch will allow the sauce to thicken and lock in moisture.
- Heat olive oil in a large skillet over high-medium heat.
- Add the chicken thighs, and let the chicken cook on one side until golden brown (about 4-5 mins), then turn over and cook for a further 2 minutes.
- Add the butter to the pan, let it melt, then add the garlic and stir together. Turn the heat down to medium so the garlic doesn’t burn.
- To make the sauce, combine the honey, stock, rice vinegar and soy sauce in a small bowl and whisk together.
- Add the sauce to the pan. Bring the sauce to a boil, then simmer for 4-5 minutes until the sauce reduces and thickens, and the chicken is cooked through to an internal temperature of 165F using a meat thermometer.
Roast the sweet potatoes
Preheat oven to 425 degrees F.
- Peel and dice the sweet potatoes into bite-sized cubes.
- Toss the sweet potatoes with cornstarch, salt, and pepper until evenly coated.
- Drizzle the sweet potatoes with olive oil
- Spread the sweet potatoes on a baking sheet and roast in a preheated oven at 425 for
25 – 30 minutes or until tender and slightly crispy on the outside, flipping halfway
through
Cook the Rice
Pour chicken stock into small pot over medium-high heat. Bring to a boil.
- Add brown rice and bring to a boil, then reduce heat, cover and simmer 30 – 40 minutes
until the rice is fully cooked. - Remove from heat but leave covered for another 10 minutes.
- Fluff with a fork.
Make the Coleslaw
- In a large bowl combine shredded red cabbage and carrots.
- In a separate bowl mix mayonnaise, mustard, salt, pepper, and apple cider vinegar.
- Pour over the cabbage and carrots, tossing everything together until well-coated. Chill in
the refrigerator until assembly.
How to assemble bowls
Start with a base of the cooked brown rice.
- Add a generous portion of the roasted sweet potatoes on one side of the bowl.
- Place the chicken next to the sweet potatoes.
- Add a serving of coleslaw.
- Add a few cucumbers for garnish.
- Drizzle some hot honey over the chicken and sweet potatoes if desired.
- Serve immediately and enjoy!
FAQ and Expert Tips:
- Adjust spice levels: If you’re sensitive to heat, use fewer red pepper flakes or try a mild hot sauce in the honey.
- Switch proteins: Try shrimp, tofu, or salmon as alternatives to chicken.
- Fresh toppings: Use seasonal or colorful veggies to add freshness and crunch to the bowl.
How to Store Leftovers
- Chicken: Store leftover chicken in an airtight container in the refrigerator for up to 4 days. To keep it crispy, reheat in an air fryer at 375°F for 5–7 minutes or in an oven at 400°F for 10 minutes.
- Hot Honey: Store in an airtight container at room temperature for up to two weeks. Stir before using if separation occurs.
- Veggies & Rice: Keep prepped veggies and cooked rice in separate containers in the fridge for up to 4 days. Reheat rice in the microwave with a splash of water to prevent drying out.
- Assembly Tip: Store all components separately and assemble just before serving to maintain freshness and texture.
Additional Recipes to Try
Looking for more dishes that are great for meal prep? Check out these great recipes
Greek Chicken Bowls – loaded with juicy chicken, roasted chickpeas and fresh veggies! Perfect for a healthy dinner!
Blueberry Greek Yogurt Breakfast Parfait – healthy gluten-free breakfast. With just a few ingredients, it’s a quick option, too!
Ahi Tuna Poke Bowl – Made with sushi grade Ahi tuna, avocado, and brown rice, eating healthy never tasted so good!
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PrintDelicious and Healthy Hot Honey Chicken Bowls
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 4 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Description
Discover the deliciousness of hot honey chicken bowls. Customizable and packed with balanced flavors, this meal prep-friendly recipe is perfect for satisfying cravings.
Ingredients
CHICKEN
1 pound chicken thighs
½ tsp salt
½ teaspoon pepper
2 tablespoons cornstarch
2 tblsp olive oil
2 tblsp butter
4 cloves of garlic
⅓ cup hot honey
1 tblsp rice vinegar
1 tblsp soy sauce
⅓ cup chicken stock
SWEET POTATOES
2 medium sized sweet potatoes, cubed
2 tablespoons cornstarch
2 tablespoons olive oil
Salt and pepper to taste
CUCUMBERS
2 mini cucumbers cut into slices
Salt and pepper to taste
Splash of rice vinegar (optional)
COLESLAW
2 cups of red cabbage thinly sliced
2 medium carrots, shredded
2 tablespoons apple cider vinegar
½ cup mayo
1 tablespoons dijon mustard
½ teaspoon salt
¼ teaspoon pepper
RICE
1 cup brown rice
2 cups chicken stock
½ teaspoon salt
Instructions
CHICKEN:
1. Place the chicken thighs in a bowl and add the cornstarch, salt, and pepper. Toss the chicken in the cornstarch until full coated.
2. Heat olive oil in a large frying pan (skillet) over a high heat.
3. Add the chicken thighs, and cook on one side until golden brown (about 4-5 mins), then turn over and cook for a further 2 minutes.
4. Add the butter to the pan, let it melt, then add the garlic and stir together. Turn the heat down to medium so the garlic doesn’t burn.
5. To make the sauce, combine the honey, stock, rice vinegar and soy sauce in a small bowl and whisk together.
6. Add the sauce to the pan. Bring the sauce to a boil, then simmer for 4-5 minutes until the sauce reduces and thickens, and the chicken is cooked through.
ROAST THE SWEET POTATOES:
1. Preheat oven to 425 degrees F.
2. Peel and dice the sweet potatoes into bite-sized cubes.
3. Toss the sweet potatoes with cornstarch, salt, and pepper until evenly coated.
4. Drizzle the sweet potatoes with olive oil
5. Spread the sweet potatoes on a baking sheet and roast in a preheated oven at 425 for 25 – 30 minutes or until tender and slightly crispy on the outside, flipping halfway through.
BROWN RICE:
1. Pour chicken stock into small pot over medium-high heat. Bring to a boil.
2. Add brown rice and bring to a boil, then reduce heat, cover and simmer 30 – 40 minutes until the rice is fully cooked.
3. Remove from heat but leave covered for another 10 minutes.
4. Fluff with a fork.
COLESLAW:
1. In a large bowl combine shredded red cabbage and carrots.
2. In a separate bowl mix mayonnaise, mustard, salt, pepper, and apple cider vinegar.
3. Pour over the cabbage and carrots, tossing everything together until well-coated. Chill in the refrigerator until assembly.
CUCUMBERS:
1. Thinly slice cucumbers into a small bowl.
2. Season with salt and pepper to taste.
3. Add a splash of rice vinegar if desired.
ASSEMBLE THE BOWLS:
1. Start with a base of the cooked brown rice.
2. Add a generous portion of the roasted sweet potatoes on one side of the bowl.
3. Place the chicken next to the sweet potatoes.
4. Add a serving of coleslaw.
5. Add a few cucumbers for garnish.
6. Drizzle some hot honey over the chicken and sweet potatoes if desired.
7. Serve immediately and enjoy!
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