Hot Honey Chicken & Rice Bowls Recipe | Best Chicken Dinner Recipe
Have you ever tried the hot honey chicken and rice bowl recipe? I’m not ashamed of my addiction to hot honey, which I use on everything from pizza to avocado toast. We’ve made a complete dinner out of it now. The chicken is tossed in hot honey that you prepare yourself (you can alter the spice if you like!) and becomes sweet and spicy. Drizzle any remaining honey from the skillet over the bowls for added flavor. The quick pickled cucumbers offer a much-needed crispness to the bowl, but they could also be replaced with pickled jalapenos for any crazy spice fans out there.
|PREP TIME||20 mins|
|TOTAL TIME||1 hr 20 mins|
How to cook Hot Honey Chicken & Rice Bowls Recipe
Hot Honey Chicken & Rice Bowls Recipe: Ingredients
- 2 finely sliced Persian cucumbers
- 1 cup rice vinegar
- 2 tbsp. low-sodium soy sauce
- 1 tablespoon granulated sugar
- 2 large sweet potatoes, halved lengthwise and thinly sliced into half-moons (approximately 20 oz total)
- 1 large broccoli head, cut into florets
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon garlic powder
- Kosher salt
- ground black pepper, freshly ground
- 2 cups water
- 1 cup washed long-grain white rice
- 4 skinless, boneless chicken breasts (about 2 pounds)
- 1 teaspoon chili powder
- 13 cup honey
- 1 tablespoon Sriracha
- 1 teaspoon of crushed red pepper flakes
Hot Honey Chicken & Rice Bowls Recipe: Directions
Place the cucumbers in a heat-resistant container. Pour in the vinegar, soy sauce, granulated sugar, and boiling water to cover the cucumbers. Allow to stand until ready to use.
Preheat the oven to 400°F. Separate the potatoes and broccoli onto two baking sheets. Toss each with 1 tablespoon oil and 1/2 teaspoon garlic powder; season with salt and black pepper to taste.
Roast broccoli and potatoes for 25 minutes, or until broccoli is tender-crisp. Toss potatoes and continue to roast for 10 to 15 minutes more, or until crisp and browned in places.
Meanwhile, bring water, rice, and 1 teaspoon salt to a boil in a medium saucepan over high heat. Reduce the heat to low, cover, and cook until the rice is cooked and the water has been absorbed, about 18 minutes. Remove from heat and let aside for 5 minutes, covered. Using a fork, fluff the rice.
In a large skillet, heat the remaining 1 tablespoon of oil over medium heat. On both sides, season the chicken with chili powder, salt, and black pepper. Cook until golden brown and an instant-read thermometer put into the thickest part registers 165°, about 8 minutes on each side. Transfer to a cutting board and let rest for 5 minutes.
Clean the skillet. Return to medium heat and cook honey, sriracha, and red pepper flakes, stirring constantly, for about 2 minutes, or until honey is warmed through and simmering. Toss the chicken in the skillet to coat.
Divide the rice among the bowls. Chicken, roasted veggies, and pickled cucumbers go on top. Pour heated honey from the skillet over the bowls.
Make Ahead: Cucumbers can be pickled up to two weeks ahead of time. Refrigerate in a glass jar. Ref.
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