Print
Overhead of two hot honey chicken bowls with a green tea towel, fork, knife, hot honey, sliced pickles, and hot honey mustard sauce on the side.

Hot Honey Chicken Bowls

Author: Stephanie Kay

With over 28 grams of protein and 5 grams of fiber, these sweet, sticky, and spicy hot honey chicken bowls are a delicious and healthy weeknight dinner idea.

  • Author: Stephanie Kay
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4 bowls 1x
  • Category: Dinner
  • Method: Baked
Print Recipe

Ingredients

Hot Honey Chicken:

Roasted Sweet Potatoes:

Coleslaw:

Bowls:

Hot Honey Mustard Sauce (optional):

Instructions

  1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
  2. In a pot, combine the brown rice with 2 cups of water and a pinch of salt. Bring to a boil, then reduce to a simmer, and allow to cook covered for 40 minutes, or as per package directions, until it can be fluffed with a fork.
  3. In a medium bowl, add the chicken marinade ingredients: olive oil, apple cider vinegar, honey, sriracha, and garlic powder, and whisk until well combined. Add the chicken thighs to the bowl and, using tongs or your hand, toss until the chicken is well coated in the marinade. Set aside.
  4. Place the diced sweet potatoes on the baking sheet, drizzle with olive oil, and season with salt. Using a large spoon or your hand, toss the sweet potato cubes until well coated in oil, and then spread them out evenly on the baking sheet.
  5. Transfer the marinated chicken thighs to the baking sheet, nestling them in between the sweet potatoes, then transfer the baking sheet to the oven for 25 minutes, or until the chicken thighs are cooked through to an internal temperature of 165°F. (Note: If you want to add some extra color to the chicken thighs, once cooked, sear them in a pan on high heat for 1 minute until dark golden brown.)
  6. While the chicken and sweet potatoes are roasting, make the coleslaw and hot honey mustard sauce (optional).
  7. To make the coleslaw, in a medium bowl, add the mayonnaise and apple cider vinegar and whisk to combine. Add the shredded cabbage and carrots and toss until well coated with the dressing. Taste and adjust the seasoning with salt and pepper as needed.
  8. To make the hot honey mustard sauce, in a small bowl or jar, add the mayonnaise, Dijon mustard, honey, sriracha, and smoked paprika, and whisk until well combined. Set aside.
  9. Once the chicken and sweet potatoes are cooked, remove the sheet pan from the oven, transfer the chicken thighs to a cutting board, and slice them into thin strips.
  10. When the brown rice, chicken, and sweet potatoes are cooked, assemble the bowls with a layer of brown rice, sliced chicken, roasted sweet potatoes, coleslaw, pickles, and a side of hot honey mustard sauce (optional).
  11. Any leftovers can be cooled and stored in the fridge for up to 4 days or in the freezer for up to 3 months.

Notes

To Use Chicken Breasts: Swap the chicken thighs for 1 pound of boneless, skinless chicken breasts.

To Use Hot Honey: In the chicken marinade, swap the honey and sriracha for 3 tablespoons of hot honey. In the hot honey mustard sauce, swap the honey and sriracha for 2 tablespoons of hot honey.

To Use Garlic Cloves: Swap the garlic powder for 2 garlic cloves, minced or grated.

To Use White Rice: Swap the brown rice for 1 cup of white rice and reduce the cooking time to 15 minutes.

To Use Greek Yogurt: Swap the mayonnaise for equal parts plain Greek yogurt.

Nutrition

Find it online: https://kaynutrition.com/hot-honey-chicken-bowls/