Description
These Hot Honey Chicken Bowls are a perfect balance of sweet, spicy, and savory flavors. Tender chicken coated in a crispy crust, drizzled with a sticky hot honey sauce, and served with rice and fresh veggies.
Ingredients
Scale
For the Chicken:
- 1 1/2 pounds boneless, skinless chicken breasts (cut into bite-sized pieces)
- 1/2 cup all-purpose flour
- 2 large eggs (beaten)
- 1 cup panko breadcrumbs
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil (for cooking)
For the Bowls:
- 2 cups cooked white or brown rice
- 1 cup shredded carrots
- 1 cup sliced cucumber
- 1 avocado (sliced)
- chopped green onions and sesame seeds for garnish
For the Hot Honey Sauce:
- 1/3 cup honey
- 1–2 tablespoons hot sauce (like Frank’s or sriracha)
- 1 tablespoon apple cider vinegar
- pinch of red pepper flakes (optional)
Instructions
- Preheat the oven: Preheat oven to 425°F and line a baking sheet with parchment paper.
- Dredge the chicken: Coat chicken in flour, then egg, then breadcrumb mixture. Place on baking sheet, drizzle with olive oil, and bake for 20–25 minutes.
- Make the Hot Honey Sauce: Combine honey, hot sauce, vinegar, and red pepper flakes in a saucepan over low heat until thickened.
- Coat the chicken: Toss baked chicken in the hot honey sauce until coated.
- Assemble the bowls: Divide rice among bowls, top with chicken, carrots, cucumber, and avocado. Garnish with green onions and sesame seeds.
Notes
- Adjust the heat level by varying the amount of hot sauce and red pepper flakes.
- This recipe works great with air fryer chicken as well.
- Substitute quinoa or cauliflower rice for a lower-carb option.
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 18 g
- Sodium: 520 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 4 g
- Protein: 36 g
- Cholesterol: 125 mg
