Hot Honey Chicken Bowl
This hot honey chicken bowl is a deliciously balanced meal, featuring tender chicken in a sweet and spicy glaze, complemented by roasted broccoli and vibrant purple cabbage. Perfect for a nutritious weeknight dinner, this easy chicken and rice bowl is both satisfying and healthy.
Ingredients
- 1 lb chicken breast, cut into 1” pieces
- 3 tbsp olive oil
- ½ tsp salt
- ½ tsp pepper
- 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
- 1 head broccoli, cut into florets
- 1 ½ cups shredded purple cabbage
- Cooked rice for serving
- Fresh parsley for garnish
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- In a large bowl, whisk together the garlic powder, paprika, onion powder, red pepper flakes, honey, hot sauce, and ¼ teaspoon each of salt and pepper.
- Pour out half of the sauce into a small bowl and set it aside for later—this is your finishing drizzle.
- Add the chicken to the remaining sauce, toss to coat, and let it marinate for about 15 minutes while you prepare everything else.
- Toss the broccoli with 1 tablespoon of olive oil and the remaining salt and pepper. Spread it out on the baking sheet and roast for 15–20 minutes, until tender and lightly charred around the edges.
- While the broccoli roasts, heat a skillet over medium-high heat with 2 tablespoons olive oil. Add the chicken and cook for 5–7 minutes, stirring occasionally, until golden and cooked through.
- Brush or toss the cooked chicken with the reserved hot honey sauce for a glossy, sticky finish.
- To assemble your bowls, layer cooked rice, shredded purple cabbage, roasted broccoli, and the hot honey chicken. Garnish with fresh parsley and an extra drizzle of sauce, if desired.