This Easy Hot Honey Chicken Bowl is a fun mix of sweet and spicy! With juicy chicken, drizzled hot honey, and fresh veggies, it’s a meal that hits all the right notes.
You can’t go wrong with a little heat and sweetness! I love to pile mine high with greens and rice, perfect for busy days or cozy nights. Yum! 🌶️🍯
Key Ingredients & Substitutions
Chicken Thighs: I find bone-in, skin-on chicken is flavorful and juicy, but boneless, skinless thighs are a quicker option. For a healthier swap, try skinless chicken breasts or even tofu for a plant-based bowl.
Hot Honey: This ingredient adds a delightful kick. You can make your own hot honey by mixing honey with a bit of sriracha or chili flakes. If you want it sweeter, just mix in extra honey!
Sweet Potatoes: They bring sweetness to the dish, but you could use regular potatoes or carrots if sweet potatoes aren’t available. Roasted butternut squash would also be a lovely alternative.
Quinoa: Quinoa is great for texture and nutrition, but feel free to swap it with brown rice or farro. Cauliflower rice can also work if you want a lighter option!
How Do I Cook the Chicken Perfectly Without Drying It Out?
Cooking chicken thighs can be easy, as they stay juicy! Key tips include:
- Preheat your skillet to medium-high before adding the chicken. This helps get a nice sear.
- Monitor the cooking time—about 6-7 minutes per side should do. Use a meat thermometer to ensure it’s cooked to 165°F (74°C).
- Drizzle hot honey in the last few minutes of cooking to glaze the chicken, making it both tasty and shiny!
With these tips, you’ll have perfectly cooked chicken every time! Enjoy your meal prep!
How to Make Easy Hot Honey Chicken Bowls
Ingredients You’ll Need:
For the Chicken and Sweet Potatoes:
- 4 boneless, skinless chicken thighs
- 2 tbsp olive oil, divided
- 1/4 cup hot honey (honey mixed with a bit of chili flakes or hot sauce)
- 2 medium sweet potatoes, peeled and cut into sticks and cubes
For the Quinoa and Vegetables:
- 1 cup quinoa, rinsed
- 2 cups water or chicken broth (for cooking quinoa)
- 2 cups shredded purple cabbage
- 2 cups arugula or mixed greens
- 1/4 cup crumbled feta cheese
- Fresh cilantro or parsley, chopped (for garnish)
- Salt and pepper to taste
- Optional: dressing such as a green goddess or ranch for drizzling
How Much Time Will You Need?
This recipe takes about 10 minutes to prep, plus 30-35 minutes for cooking. In about 45 minutes, you’ll have a delicious meal ready to enjoy!
Step-by-Step Instructions:
1. Roast the Sweet Potatoes:
Preheat your oven to 425°F (220°C). In a large bowl, toss the chopped sweet potatoes with 1 tablespoon of olive oil, salt, and pepper. Spread the sweet potatoes onto a baking sheet in a single layer. Make sure they have some space to roast evenly!
2. Cook the Sweet Potatoes:
Roast the sweet potatoes in the oven for about 25-30 minutes until they are tender and have a nice golden color. Flip them halfway through for even cooking.
3. Prepare the Quinoa:
While the sweet potatoes are roasting, cook the quinoa. In a medium pot, bring 2 cups of water or chicken broth to a boil. Add the rinsed quinoa, then reduce the heat to a simmer. Cover and cook for about 15 minutes, or until all the liquid is absorbed. Once done, fluff the quinoa with a fork and set aside.
4. Cook the Chicken:
In a skillet, heat the remaining tablespoon of olive oil over medium-high heat. Season the chicken thighs with salt and pepper, then add them to the skillet. Cook for about 6-7 minutes on each side until they are golden brown and cooked through. Use a meat thermometer to check that they reach an internal temperature of 165°F (74°C).
5. Add the Hot Honey:
In the last few minutes of cooking, drizzle the hot honey over the chicken and spoon some over the sweet potatoes for an added flavor kick!
6. Assemble the Bowls:
To build your bowls, start with a scoop of fluffy quinoa at the bottom. Next, add the roasted sweet potatoes, shredded purple cabbage, and fresh arugula. Place the hot honey chicken thigh on top.
7. Garnish and Serve:
Finally, sprinkle crumbled feta cheese and chopped cilantro or parsley over the top. If you like, drizzle with a bit of dressing such as green goddess or ranch for extra flavor. Serve warm and enjoy!
This hearty bowl is a delightful mix of sweet, spicy, and fresh flavors, making it perfect for an easy, nourishing meal any day of the week!
Frequently Asked Questions (FAQ)
Can I Use Chicken Breasts Instead of Thighs?
Yes, you can! Chicken breasts will work, but be sure not to overcook them, as they can dry out. Cook them for about 5-6 minutes on each side, checking for an internal temperature of 165°F (74°C).
Can I Make This Recipe Vegetarian?
Absolutely! Substitute the chicken with crispy tofu or chickpeas for protein. You can also add more veggies like bell peppers and zucchini for extra flavor and nutrition.
How to Store Leftovers?
Store any leftovers in airtight containers in the fridge for up to 3 days. Reheat in the microwave or on the stove with a splash of water to add moisture back as needed.
What Can I Substitute for Quinoa?
If you don’t have quinoa, you can use brown rice, farro, or couscous. For a lighter option, cauliflower rice also makes a great substitute!
