Hot Honey Chicken Bowls are one of those dinners that pack a ton of flavor without making dinner complicated. Tender chicken gets coated in a sticky, sweet and spicy hot honey sauce, then piled over rice with roasted sweet potatoes, broccoli, avocado and fresh tomatoes.

I love how easy these bowls are to customize with whatever you have on hand. Add extra veggies, swap the rice for quinoa or turn up the heat with a little more hot sauce for an easy weeknight dinner that everyone can make their own.

Yield: 4–6 servings
Prep Time: 15 minutes
Cook Time: 25 minutes

Ingredients

For the Chicken

• 1½ lbs boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp smoked paprika
• ½ tsp kosher salt
• ¼ tsp black pepper

Hot Honey Sauce

• ½ cup honey
• 2 tbsp hot sauce (such as Frank’s RedHot)
• 1 tbsp butter
• ½ tsp apple cider vinegar
• ¼ tsp crushed red pepper flakes (optional, for extra heat)

For the Bowls

• 4 cups cooked rice (white, brown, or quinoa)
• 2 cups roasted sweet potatoes, cubed
• 2 cups roasted broccoli florets
• 1 cup cherry tomatoes, halved
• 1 avocado, sliced
• 2 green onions, thinly sliced
• Crumbled feta or cotija cheese (optional)

Creamy Garlic Drizzle

• ½ cup plain Greek yogurt
• 2 tbsp mayonnaise
• 1 garlic clove, finely minced or grated
• 1 tsp fresh lemon juice
• Pinch of salt
• 1–2 tsp water, if needed, to thin

Instructions

1. Toss the chicken with the olive oil, garlic powder, onion powder, smoked paprika, salt, and black pepper until evenly coated.
2. Heat a large skillet over medium-high heat. Cook the chicken for 6–8 minutes, stirring occasionally, until golden brown and cooked through.
3. In a small saucepan, combine the honey, hot sauce, butter, apple cider vinegar, and crushed red pepper flakes. Simmer over low heat for 2–3 minutes, stirring until smooth.
4. Pour the hot honey sauce over the cooked chicken and toss until every piece is coated. Cook for another minute so the sauce becomes glossy and caramelized.
5. In a small bowl, whisk together the Greek yogurt, mayonnaise, garlic, lemon juice, and salt. Add a splash of water if needed for a drizzle consistency.
6. Divide the cooked rice among serving bowls. Arrange the roasted sweet potatoes, broccoli, cherry tomatoes, avocado, and hot honey chicken on top.
7. Drizzle with the creamy garlic sauce and garnish with sliced green onions. Sprinkle with feta or cotija cheese if desired.

Texas Girl Cooks Tip ❤️

Roast the sweet potatoes and broccoli on the same sheet pan while the chicken cooks to save time. A final drizzle of extra hot honey right before serving takes these bowls over the top!