Description
A delicious and easy Hot Honey Chicken Bowl recipe featuring tender chicken pieces coated in a spicy-sweet hot honey glaze, served over a bed of rice or quinoa with fresh avocado, crunchy cabbage, and tangy pickled onions. Perfect for meal prep and bursting with flavor.
Ingredients
Scale
Chicken
- 1 pound boneless skinless chicken breasts or thighs, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional for more heat)
- 1/4 cup hot honey (store-bought or homemade)
Bowls
- 2 cups cooked rice or quinoa
- 1 cup shredded cabbage or coleslaw mix
- 1 avocado, sliced
- 1/2 cup pickled red onions
- 2 green onions, sliced
- Lime wedges for serving
Instructions
- Season the chicken: In a bowl, toss the chicken pieces with olive oil, smoked paprika, garlic powder, salt, black pepper, and cayenne pepper if using. Ensure all pieces are evenly coated with the seasoning.
- Cook the chicken: Heat a large skillet over medium-high heat. Add the seasoned chicken and cook for 6–8 minutes, stirring occasionally, until the chicken is golden brown and cooked through.
- Glaze with hot honey: Reduce the heat to low. Drizzle the hot honey over the cooked chicken in the skillet. Stir well to coat the chicken evenly and cook for an additional 1 minute until the honey is sticky and caramelized around the chicken.
- Assemble the bowls: Divide the cooked rice or quinoa evenly among serving bowls. Top each bowl with the hot honey chicken, shredded cabbage, sliced avocado, pickled red onions, and sliced green onions.
- Serve: Squeeze fresh lime juice over the assembled bowls for a burst of citrus flavor and serve warm.
Notes
- To make your own hot honey, combine 1/4 cup honey with 1–2 teaspoons of hot sauce or red pepper flakes and warm slightly.
- These bowls are excellent for meal prep and can be made ahead, stored in the refrigerator, and reheated as needed.
