Description
Sizzling Hot Honey Chicken Bowls bring Caribbean-inspired spice and sweetness to weeknight dinners. Perfectly balanced flavors and quick preparation make this dish a delightful choice for spice enthusiasts craving a memorable meal.
Ingredients
Scale
Protein:
- 1 lb (450g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
Main Seasonings:
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons cornstarch
Sauce and Flavor Enhancers:
- ¼ cup (60 milliliters) honey
- 1 tablespoon hot sauce (like Franks RedHot or sriracha)
- 1 tablespoon apple cider vinegar
- ¼ teaspoon chili flakes (optional, for extra heat)
Cooking Oils:
- 2 tablespoons olive oil
- 1 tablespoon olive oil
Bowl Components:
- 2 cups cooked rice (white, brown, or jasmine)
- 1 cup broccoli florets
- 1 cup sweet potato, diced
Garnish and Optional Toppings:
- 2 tablespoons chopped fresh parsley or cilantro
- ¼ cup crumbled feta or goat cheese (optional)
- Lemon or lime wedges
- Salt and pepper to taste
Instructions
- Fire up the oven to a scorching 425F (220C), creating an ideal roasting environment for transforming broccoli and sweet potato into caramelized delights.
- Drizzle olive oil over the vegetables, seasoning generously with salt and pepper, then arrange them in a single layer on a baking sheet for even roasting.
- Roast the vegetable medley for 20-25 minutes, rotating midway to ensure uniform caramelization and tender texture.
- Coat chicken pieces with a robust blend of smoked paprika, garlic powder, salt, pepper, and cornstarch, creating a flavorful protective layer.
- Warm olive oil in a large skillet over medium-high heat, preparing for a golden sear on the chicken pieces.
- Cook chicken for 3-4 minutes per side, achieving a rich golden exterior and ensuring an internal temperature of 165F/74C for perfect doneness.
- Remove chicken from the skillet and set aside, preserving its juicy interior.
- Transform the same skillet into a sauce haven by combining honey, hot sauce, apple cider vinegar, and optional chili flakes.
- Simmer the glaze over medium heat, watching it bubble and thicken into a luxurious coating within 1-2 minutes.
- Return chicken to the skillet, gently tossing to completely enrobe each piece in the spicy-sweet glaze.
- Layer cooked rice as the foundation in serving bowls, creating a hearty base for the dish.
- Arrange roasted vegetables and glazed chicken atop the rice, crafting a visually appealing and flavor-packed meal.
- Elevate the presentation by sprinkling chopped parsley or cilantro, and optionally scattering crumbled feta or goat cheese.
- Serve with lemon or lime wedges, offering a bright, citrusy accent to complement the rich, spicy flavors.
Notes
- Swap cornstarch with arrowroot powder for a gluten-free coating that creates an equally crispy chicken texture.
- Reduce hot sauce quantity for milder palates or completely omit for kid-friendly versions without compromising flavor complexity.
- Meal prep by roasting extra vegetables and cooking additional chicken to create quick lunch options throughout the week, storing components separately to maintain crispness.
- Choose brown rice or quinoa as nutritious alternatives to white rice, boosting protein and fiber content while maintaining delicious bowl structure.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 600
- Sugar: 20g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 100mg