This Easy Hot Honey Chicken Bowl is a tasty mix of juicy chicken, sweet hot honey, and fresh veggies. It’s perfect for a quick lunch or dinner that gets smiles all around!
I love how the sweet and spicy combo makes my taste buds dance! Plus, you can throw it together in no time, which means more time to enjoy it or maybe even sneak seconds! 😋
Key Ingredients & Substitutions
Chicken Thighs: I use boneless, skin-on chicken thighs for their juicy texture and flavor. If you’re looking for a lighter option, skinless thighs or chicken breasts can work too, but they might not be as tender.
Sweet Potatoes: These add a natural sweetness and comforting texture. You can swap them for other root veggies like carrots or butternut squash if they’re more convenient for you.
Quinoa: Quinoa is a great base for this bowl, providing protein and fiber. If you want a different grain, try brown rice, couscous, or even cauliflower rice for a low-carb version.
Hot Honey Sauce: The combination of honey and hot sauce gives a sweet heat. If you prefer less spice, start with less hot sauce and add more as needed. Maple syrup could also replace honey for a different sweet flavor.
How Do I Make Perfectly Glazed Chicken?
Getting that perfect glaze on your chicken is key for flavor. First, ensure your chicken is cooked through with an internal temperature of 165°F. Here’s how:
- Cook the chicken until it’s crispy on one side, about 5-7 minutes. That crispy skin will help hold the glaze.
- Brush the hot honey sauce on right after cooking, while the chicken is still warm. This allows it to stick better.
- Don’t skip the final glaze brush before serving—it adds so much flavor and shine!
Following these tips will help ensure your chicken is flavorful and beautifully glazed! Enjoy making your bowls vibrant and delicious!
Easy Hot Honey Chicken Bowls
Ingredients You’ll Need:
For the Chicken:
- 4 boneless, skin-on chicken thighs
- 2 tablespoons olive oil, divided
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon chili powder
- Salt and pepper, to taste
For the Sweet Potatoes:
- 2 medium sweet potatoes, peeled and cut into chunks
For the Quinoa:
- 1 cup quinoa, rinsed
- 2 cups water or chicken broth
For the Bowls:
- 2 cups arugula or mixed greens
- 1 cup shredded purple cabbage
- 1/3 cup crumbled feta cheese
- Fresh parsley or cilantro, chopped (for garnish)
For Hot Honey Sauce:
- 1/3 cup honey
- 2 tablespoons hot sauce (adjust to taste)
- 1 tablespoon apple cider vinegar or lemon juice
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
For Creamy Dressing:
- 1/2 cup Greek yogurt or sour cream
- 1 tablespoon fresh lime juice
- 1/4 cup fresh cilantro, chopped
- Salt and pepper to taste
- Water to thin dressing, if needed
How Much Time Will You Need?
This recipe takes about 45 minutes total. Expect about 15 minutes for prep, 20-25 minutes for cooking the sweet potatoes, and 10-15 minutes for the chicken and quinoa. Trust me, the deliciousness is worth the wait!
Step-by-Step Instructions:
1. Cook the Quinoa:
In a medium pot, bring 2 cups of water or chicken broth to a boil. Add the rinsed quinoa, cover, reduce the heat to low, and let it simmer until the liquid is absorbed, about 15 minutes. Fluff it with a fork when done and set it aside.
2. Prepare Sweet Potatoes:
Preheat your oven to 425°F (220°C). Toss the sweet potato chunks in a bowl with 1 tablespoon of olive oil, some salt, pepper, and a pinch of smoked paprika. Spread them out evenly on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized, turning halfway through cooking.
3. Prepare Chicken Thighs:
In a small bowl, mix together smoked paprika, garlic powder, chili powder, salt, and pepper. Rub this spice mixture all over the chicken thighs to coat them evenly.
4. Cook Chicken:
In a large skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat. Place the chicken thighs skin side down and cook them for 5-7 minutes until they are crispy and golden. Flip the chicken and cook another 5-7 minutes, or until the internal temperature reaches 165°F (74°C). Once cooked, remove the chicken from the heat.
5. Make Hot Honey Sauce:
In a small saucepan, combine honey, hot sauce, apple cider vinegar, and cayenne pepper. Heat over low while stirring until well mixed. You can adjust the heat and sweetness to your preference!
6. Glaze Chicken:
Brush the warm chicken thighs generously with the hot honey sauce to give them a delicious glaze.
7. Make Creamy Dressing:
In a bowl, whisk together the Greek yogurt, lime juice, chopped cilantro, salt, and pepper. If the dressing is too thick, add a little water, a teaspoon at a time, until you reach your desired consistency.
8. Assemble Bowls:
Divide the cooked quinoa among bowls. Top each bowl with a handful of arugula, some shredded purple cabbage, roasted sweet potatoes, and a glazed chicken thigh.
9. Finish and Garnish:
Sprinkle crumbled feta cheese and fresh chopped parsley or cilantro over the top. Drizzle everything with the creamy dressing to bring it all together.
10. Serve:
Dig into your beautifully vibrant hot honey chicken bowl while it’s warm, and enjoy the sweet, spicy, and fresh flavors in every bite!
This dish is perfect for a filling and colorful meal that’s easy to make! Happy cooking!
FAQ About Easy Hot Honey Chicken Bowls
Can I Use Chicken Breasts Instead of Thighs?
Absolutely! You can use boneless, skinless chicken breasts if you prefer, but be mindful that they may cook faster and can be less juicy. Check for doneness at around 5-6 minutes per side to avoid drying them out.
What Can I Substitute for Quinoa?
If quinoa isn’t your thing, you can replace it with brown rice, couscous, or even cauliflower rice for a low-carb option. Just be sure to adjust the cooking times as needed!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm them gently in the microwave or in a skillet over medium heat, adding a splash of water to keep them moist.
