I’m excited to share my version of the Hot Honey Chicken Bowl—a sweet and spicy dish featuring perfectly seared chicken drizzled with a hot honey glaze, combined with vibrant veggies and served over a hearty bed of rice or quinoa. It’s a bowl that’s as flavorful as it is comforting.

Why You’ll Love This Recipe

I love how effortlessly this recipe comes together—quick to prepare yet big on flavor. The combination of tangy hot honey, savory soy and lime, and crisp veggies creates a perfect balance that always earns compliments. The colors are vibrant, the taste is memorable, and it makes for perfect meal prep.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
• Boneless, skinless chicken breasts
• Hot honey (store-bought or homemade)
• Fresh garlic cloves
• Olive oil
• Salt and pepper
• Rice or quinoa, cooked
• Mixed vegetables (such as bell peppers, broccoli, snap peas)
• Soy sauce (low sodium)
• Fresh lime juice

directions

Gather and prep all ingredients, chopping the vegetables of your choice.
Pat the chicken breasts dry and season both sides with salt and pepper.
In a large skillet over medium-high heat, add olive oil and sear the chicken for around 5–6 minutes on each side until golden brown and cooked through.
While the chicken cooks, whisk together hot honey, soy sauce, and lime juice in a small bowl to create the sauce.
Add the mixed vegetables to the skillet during the last few minutes of cooking, allowing them to become tender yet crisp and absorb the flavors.
Once everything is cooked and coated, serve the chicken and veggies over rice or quinoa, drizzling with any extra sauce on top.

Servings and timing

Servings: Makes about 4 servings
Estimated timing:
- Prep: approximately 10 minutes
- Cook: around 15 minutes
- Total: roughly 25 minutes

Variations

I enjoy experimenting—and there are lots of tasty variations:

Swap rice with quinoa or cauliflower rice for a low-carb twist.
Use different veggies like snap peas, bell peppers, broccoli, or even pineapple for a tropical flair.
Substitute chicken breasts with thighs for extra flavor, or go plant-based with tofu or chickpeas.
Make your own hot honey by mixing honey with chili flakes or hot sauce if you don’t have store-bought.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days and reheat them gently in a skillet over medium heat to preserve texture and flavor.
For best results, I keep rice or quinoa separate if I know I won’t use it immediately and only drizzle sauce right before eating.

FAQs

1. Can I use another protein in my Hot Honey Chicken Bowl?

I’ve tried swapping chicken for tofu, chickpeas, or even shrimp, and they all work beautifully—just adjust cooking times accordingly.

2. How spicy is the hot honey?

The spice level depends on your honey choice—some are mild, others pack more heat. I love that I can control the kick by choosing based on my mood.

3. What should I serve with my Hot Honey Chicken Bowl?

I enjoy serving it over rice or quinoa, but it also pairs wonderfully with greens like arugula or with roasted sweet potatoes on the side.

4. Can I meal prep this dish ahead of time?

Absolutely. I prep the chicken, veggies, and grains separately, store them in containers, and assemble just before eating for the freshest texture.

5. Can I make this gluten-free?

Yes, as long as my soy sauce is gluten-free (like tamari or coconut aminos), the recipe is naturally gluten-free.

Conclusion

I’m thrilled by how this Hot Honey Chicken Bowl always delivers—sweet, spicy, colorful, and deeply satisfying. It’s one of my go-to meals because it brings that perfect mix of ease, flavor, and comfort. Whether I’m cooking solo or feeding friends, it never disappoints. Let me know how yours turns out—I’d love to hear what tweaks you make or favorite combos you discover!