Description
Spicy, sweet, and oh-so-satisfying! These Hot Honey Chicken Bowls are about to become your new go-to dinner that everyone will be begging you to make again.
Ingredients
Scale
- 1½ pounds (680g) boneless, skinless chicken thighs
- 2 tablespoons (30ml) olive oil for cooking chicken
- 1 teaspoon (5g) kosher salt
- ½ teaspoon (2g) black pepper
- 1 teaspoon (3g) garlic powder
- 1 teaspoon (3g) paprika
- ⅓ cup (110g) honey
- 2 tablespoons (30ml) hot sauce (like Frank’s or Sriracha)
- 2 tablespoons (30ml) butter
- 1 teaspoon (5ml) apple cider vinegar
- ¼ teaspoon red pepper flakes (adjust to taste)
- 2 cups (370g) cooked rice (white or brown)
- 4 cups (about 600g) mixed vegetables for roasting (bell peppers, broccoli, zucchini, red onion)
- 2 tablespoons (30ml) olive oil for vegetables
- Salt and pepper to taste for vegetables
- Optional garnishes: sliced green onions, sesame seeds, lime wedges
Instructions
- Preheat oven to 425°F (220°C). Cut vegetables into bite-sized pieces, toss with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, stirring halfway, until tender and caramelized.
- Pat chicken thighs dry with paper towels. Mix salt, pepper, garlic powder, and paprika in a small bowl, then season chicken on both sides.
- Heat olive oil in a large skillet over medium-high heat. Cook chicken for 5-7 minutes per side until golden and internal temperature reaches 165°F (74°C). Transfer to a cutting board to rest for 5 minutes before slicing.
- Make hot honey sauce by combining honey, hot sauce, butter, apple cider vinegar, and red pepper flakes in a small saucepan over medium heat. Stir until butter melts, then simmer 2-3 minutes until slightly thickened.
- Assemble bowls by dividing rice among four bowls, topping with roasted vegetables and sliced chicken. Drizzle generously with hot honey sauce and garnish with green onions and sesame seeds if desired.
- Serve immediately with lime wedges on the side for squeezing over the top.