Description
These Hot Honey Chicken & Rice Bowls offer a perfect balance of sweet, spicy, and savory flavors with tender roasted broccoli and juicy chicken glazed in a sticky hot honey sauce. Easy to prepare and packed with vibrant colors, this dish makes for an irresistible weeknight dinner or meal prep favorite.
Ingredients
Scale
Chicken and Marinade
- 1 lb chicken breast cut into 1” pieces
- 3 tbsp olive oil (divided)
- ½ tsp salt (divided)
- ½ tsp pepper (divided)
- 1 tbsp garlic powder
- 1 tbsp paprika
- 1 tbsp onion powder
- ½ cup honey
- ½ cup Texas Pete hot sauce
- ½ tsp red pepper flakes
Vegetables
- 1 head broccoli cut into florets
- 1 ½ cup shredded purple cabbage
Other
- Cooked rice for serving
- Fresh parsley for garnish
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Make the Hot Honey Sauce: In a large bowl, whisk together garlic powder, paprika, onion powder, red pepper flakes, honey, Texas Pete hot sauce, and ¼ teaspoon each of salt and pepper until well combined.
- Set Aside Sauce and Marinate Chicken: Pour out half of the sauce into a small bowl to use later as a finishing drizzle. Add the chicken pieces to the remaining sauce in the large bowl, tossing to coat thoroughly. Let the chicken marinate at room temperature for about 15 minutes while preparing other ingredients.
- Roast Broccoli: Toss broccoli florets with 1 tablespoon olive oil and the remaining ¼ teaspoon salt and pepper. Spread broccoli evenly on the prepared baking sheet. Roast in the preheated oven for 15 to 20 minutes, until tender and lightly charred around the edges.
- Cook Chicken on Stovetop: Heat a skillet over medium-high heat and add 2 tablespoons olive oil. Once hot, add the marinated chicken pieces. Cook for about 5 to 7 minutes, stirring occasionally, until chicken is golden brown and cooked through.
- Glaze Chicken: Brush or toss the cooked chicken with the reserved hot honey sauce from earlier to create a glossy, sticky coating.
- Assemble Bowls: Divide cooked rice into serving bowls. Top with shredded purple cabbage, roasted broccoli, and the hot honey glazed chicken.
- Garnish and Serve: Garnish each bowl with fresh parsley and optionally drizzle a little extra reserved sauce for added flavor. Serve immediately.
Notes
- Use any hot sauce of your choice if Texas Pete is unavailable.
- For extra heat, increase red pepper flakes to taste.
- Cooked rice can be white, brown, or your preferred grain.
- Marinate chicken longer for a more intense flavor—up to 1 hour in the refrigerator.
- Leftover hot honey sauce can be stored in the refrigerator for up to 1 week.
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 18g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 85mg
