Description
A flavorful and spicy Hot Honey Chicken Bowl featuring tender chicken cubes glazed with hot honey, served over greens, quinoa, roasted sweet potatoes, and fresh toppings for a balanced, delicious meal.
Ingredients
- For the Hot Honey Chicken:
- 2 tablespoons hot honey (or regular honey + sriracha)
- 1 tablespoon lemon juice
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1 teaspoon kosher salt
- 1/4 teaspoon crushed red pepper flakes
- 2 lbs boneless chicken breast, cut into 1-inch cubes
- 2 tablespoons olive oil
- For the Bowls (suggested):
- 4 cups arugula or mixed greens
- 2 cups cooked quinoa or brown rice
- 2 cups roasted sweet potatoes, diced
- 1 cup diced cucumber
- 2 avocados, sliced
- Pickled red onions (optional)
- Corn salsa (optional)
- Fresh cilantro, for garnish (optional)
- Jalapeño ranch or extra hot honey, for drizzling (optional)
Instructions
- Prepare your roasted sweet potatoes first: Dice sweet potatoes, toss with a touch of olive oil, salt, and pepper. Roast in a preheated oven at 400°F (200°C) for 25-30 minutes, flipping halfway, until tender and slightly caramelized.
- While the sweet potatoes roast, prepare the hot honey chicken. In a large bowl, whisk together the hot honey, lemon juice, smoked paprika, garlic powder, cumin, kosher salt, and crushed red pepper flakes.
- Add the cubed chicken breast to the hot honey mixture and toss until all pieces are well coated.
- Heat olive oil in a large skillet over medium-high heat. Add the marinated chicken and cook for 5-6 minutes, stirring occasionally, until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). Remove from heat.
- To assemble your bowls, divide the arugula or mixed greens among serving bowls. Add a portion of cooked quinoa or brown rice to each.
- Top with the hot honey chicken, roasted sweet potatoes, diced cucumber, and sliced avocado.
- Optionally, add pickled red onions and corn salsa for extra flavor and texture.
- Finish by drizzling with additional hot honey or jalapeño ranch, and garnish with fresh cilantro if desired. Serve immediately and enjoy a flavor-packed meal!
Notes
- Hot honey can be made by mixing regular honey with sriracha to taste if not available.
- Ensure chicken reaches 165°F internal temperature for safety.
- Optional toppings add extra flavor and texture; adjust based on preference.
- Store leftovers in an airtight container in the fridge for up to 3 days.