Description
This Hot Honey Chicken & Rice Bowls recipe features tender chicken breast pieces coated in a sticky, spicy-sweet honey hot sauce, served over a bed of fluffy rice with roasted broccoli and fresh purple cabbage. Finished with a drizzle of the vibrant hot honey sauce and fresh parsley, these bowls are quick to prepare and deliver a perfect balance of heat, sweetness, and savory flavors ideal for a satisfying weeknight meal.
Ingredients
Scale
Chicken Marinade and Sauce
- 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 and Garnish
- 1 head broccoli, cut into florets
- 1 ½ cup shredded purple cabbage
- Cooked rice, for serving (amount as desired)
- Fresh parsley, for garnish
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prepare for roasting the broccoli.
- 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.
- Reserve Sauce and Marinate Chicken: Pour half of the hot honey sauce into a small bowl and set aside for finishing later. Add the chicken pieces to the remaining sauce, toss thoroughly to coat, and marinate for about 15 minutes while prepping other ingredients.
- Prepare and Roast Broccoli: Toss the broccoli florets with 1 tablespoon olive oil and the remaining ¼ teaspoon each of salt and pepper. Spread the broccoli evenly on the prepared baking sheet and roast in the preheated oven for 15–20 minutes, until tender and slightly charred on the edges.
- Cook the Chicken: While the broccoli roasts, heat a skillet over medium-high heat with the remaining 2 tablespoons olive oil. Add the marinated chicken to the skillet and cook for 5–7 minutes, stirring occasionally, until the chicken is golden brown and cooked through.
- Coat Chicken with Sauce: Brush or toss the cooked chicken with the reserved hot honey sauce to achieve a glossy and sticky finish, ensuring every bite is packed with flavor.
- Assemble the Bowls: To assemble each bowl, layer a base of cooked rice, followed by shredded purple cabbage, roasted broccoli, and the hot honey chicken on top.
- Garnish and Serve: Garnish the bowls with fresh parsley and drizzle a little extra hot honey sauce over the top if desired for an added kick and shine. Serve immediately and enjoy!
Notes
- You can adjust the heat level by varying the amount of Texas Pete hot sauce and red pepper flakes to suit your spice preference.
- For a gluten-free version, ensure your hot sauce brand is gluten-free.
- Use jasmine or basmati rice for fluffy bowl bases.
- Leftover sauce can be refrigerated for up to a week and used as a flavorful glaze or dip.
- If you prefer a vegetarian version, substitute chicken with tofu or tempeh and adjust cooking times accordingly.
Nutrition
- Serving Size: 1 bowl (approx. 1/2 recipe)
- Calories: 520 kcal
- Sugar: 22 g
- Sodium: 780 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 6 g
- Protein: 38 g
- Cholesterol: 85 mg
