Description
A quick and satisfying chicken bowl with a sweet and spicy hot honey glaze, mixed vegetables, and your choice of rice or quinoa.
Ingredients
- 2 boneless, skinless chicken breasts (about 1 to 1¼ lb total)
- 1/4 cup hot honey (store-bought or honey mixed with sriracha/chili flakes)
- 2 cups cooked rice or quinoa (white rice, brown rice, or quinoa)
- 2 cups mixed vegetables (bell peppers, broccoli florets, sliced carrots, etc.)
- Salt to taste
- Freshly ground black pepper to taste
- 1–2 tbsp olive oil for sautéing
Instructions
- Marinate the chicken: Place chicken breasts in a shallow dish or zip-top bag. Pour the hot honey over them, turning to coat. Marinate at room temperature for 30 minutes or refrigerate up to 2 hours.
- Heat the pan: Warm 1 tbsp olive oil in a large skillet over medium heat until shimmering.
- Cook the chicken: Remove excess marinade. Season the breasts lightly with salt and pepper. Sear chicken 6–7 minutes per side until cooked through.
- Rest and slice: Transfer chicken to a cutting board and let rest 5 minutes. Slice against the grain.
- Sauté the vegetables: In the same pan, add more oil if needed and the mixed vegetables. Season with salt and pepper. Sauté 4–6 minutes until tender-crisp.
- Assemble the bowls: Divide rice or quinoa between bowls, top with sliced chicken and sautéed vegetables, and spoon any pan juices over the top.
Notes
Serve hot and enjoy immediately. You can add toasted sesame seeds or chopped peanuts for crunch.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: American