Description
These Hot Honey Chicken Bowls are a flavorful, wholesome meal featuring juicy chili-spiced chicken, roasted sweet potatoes, crisp broccoli, tangy pickled cucumbers, and fluffy rice—all drizzled with a spicy-sweet hot honey glaze. A perfect weeknight dinner or meal-prep option packed with vibrant color and balanced flavor.
Ingredients
Pickled Cucumbers
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2 Persian cucumbers, thinly sliced
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¼ cup rice vinegar
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1 tsp granulated sugar
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2 tbsp reduced-sodium soy sauce
Vegetables & Rice
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2 large sweet potatoes (about 20 oz), halved lengthwise and sliced into thin half-moons
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1 large head of broccoli, cut into florets
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2 tbsp extra-virgin olive oil
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1 tsp garlic powder
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Kosher salt and freshly ground black pepper, to taste
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2 cups water
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1 cup long-grain white rice, rinsed
Hot Honey Chicken
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4 boneless, skinless chicken breasts (about 2 lb)
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1 tbsp extra-virgin olive oil
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1 tsp chili powder
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Kosher salt and black pepper, to taste
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⅓ cup honey
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1 tbsp sriracha
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1 tsp crushed red pepper flakes
Instructions
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Quick Pickle the Cucumbers:
In a small bowl, combine sliced cucumbers, rice vinegar, sugar, and soy sauce. Stir and set aside to pickle while everything else cooks. -
Roast Vegetables:
Preheat oven to 425°F (220°C). On a sheet pan, toss sweet potatoes and broccoli with 2 tbsp olive oil, garlic powder, salt, and pepper. Roast for 25–30 minutes, flipping halfway, until golden and tender. -
Cook the Rice:
In a medium saucepan, bring 2 cups water to a boil. Add rinsed rice and a pinch of salt. Cover, reduce heat, and simmer for 18–20 minutes, or until fluffy. Remove from heat and let sit covered for 5 minutes. -
Prepare Chicken:
Pat chicken breasts dry and season with chili powder, salt, and pepper. In a skillet, heat 1 tbsp olive oil over medium-high heat. Cook chicken for 5–6 minutes per side or until fully cooked. Remove and let rest for 5 minutes, then slice. -
Make Hot Honey Sauce:
In the same skillet, add honey, sriracha, and red pepper flakes. Stir over low heat until bubbly, about 1–2 minutes. Return sliced chicken to the pan and coat in the sauce. -
Assemble Bowls:
Add rice to each bowl. Top with roasted veggies, hot honey chicken, and pickled cucumbers. Drizzle with any remaining sauce and garnish with extra red pepper flakes if desired.
Notes
Swap sweet potatoes with carrots or butternut squash if preferred.
For extra flavor, cook the rice in vegetable or chicken broth.
Leftovers keep well for 3–4 days—ideal for meal prep.
Adjust the hot honey spice level by using more or less sriracha or red pepper flakes.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting, Skillet
- Cuisine: American Fusion