Hot Honey Chicken Bowl
A deliciously zingy, sweet-and-spicy bowl featuring crispy chicken breast, fluffy rice, and colorful roasted vegetables.
Ingredients
For the Chicken
- 1 lb chicken breast Crispy or grilled; organic is preferred for flavor.
- ½ cup hot honey Mike’s Hot Honey is recommended for balance of sweetness and heat.
- 2 tablespoons olive oil Adds depth to your roasted veggies.
For the Rice and Vegetables
- 2 cups rice White, brown, or jasmine; rinsed and drained for fluffiness.
- 2 cups mixed roasted vegetables Bell peppers, broccoli, carrots; fresh is best!
- to taste salt and pepper
Instructions
Cooking the Rice
- Cook the rice according to package instructions, which usually takes about 20 minutes. For fluffy rice, rinse it under cold water first.
Preparing the Chicken
- While the rice is cooking, season the chicken breast generously with salt and pepper.
- Heat a skillet over medium-high heat, add a touch of olive oil, and cook the chicken for about 7-8 minutes on each side, or until it reaches an internal temperature of 165°F.
Making the Hot Honey Glaze
- In a small saucepan, gently heat the hot honey on low until it's warm and thin, around 2-3 minutes, stirring to avoid burning.
Coating the Chicken
- Once the chicken is cooked, remove it from the skillet and coat it in the warm hot honey glaze.
Roasting the Vegetables
- Toss mixed vegetables in olive oil, salt, and pepper. Spread them on a baking sheet and roast at 425°F for about 15-20 minutes, flipping halfway through.
Assembling the Bowl
- Place a serving of rice in each bowl, layer on the glazed chicken, and top with roasted vegetables.
Serving
- Serve hot and enjoy!
Notes
Leftovers keep well in an airtight container for up to 4 days. For lower-carb options, substitute rice with cauliflower rice or quinoa.