Hot Honey Chicken Bowls

These Hot Honey Chicken Bowls are one of my favorite ways to enjoy bold, sweet-spicy flavors in a wholesome, satisfying meal. I layer juicy chicken coated in sticky hot honey glaze over fluffy rice and load it up with fresh veggies and crunchy toppings. It’s quick to throw together and always hits the spot when I’m craving something comforting with a kick.

Why You’ll Love This Recipe

I love how this recipe balances sweet, spicy, savory, and fresh all in one bowl. It’s super customizable—perfect for meal prep or an easy weeknight dinner. I get protein from the chicken, carbs from the rice or grains, and lots of nutrients from the veggies. And that hot honey drizzle? It’s what takes it over the top. Every bite is packed with flavor and texture.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the chicken:

• Boneless, skinless chicken breasts or thighs

• Olive oil

• Salt and pepper

• Garlic powder

• Smoked paprika

For the hot honey glaze:

• Honey

• Hot sauce (I use sriracha or Frank’s Red Hot)

• Apple cider vinegar

• Red pepper flakes (optional, for extra heat)

For the bowls:

• Cooked white or brown rice (or quinoa)

• Cucumber, sliced

• Cherry tomatoes, halved

• Shredded carrots

• Avocado, sliced

• Pickled red onions (optional but highly recommended)

• Fresh cilantro or parsley for garnish

Directions

1. I start by seasoning the chicken with salt, pepper, garlic powder, and smoked paprika.

2. I heat olive oil in a skillet and cook the chicken until golden brown and cooked through, then remove it from the pan and slice it.

3. In the same skillet, I mix honey, hot sauce, apple cider vinegar, and a pinch of red pepper flakes. I simmer it until it thickens slightly.

4. I toss the cooked chicken back into the glaze, coating it well.

5. To assemble the bowls, I scoop rice into each bowl, then top with glazed chicken, fresh veggies, avocado, and pickled onions.

6. I drizzle extra hot honey on top and finish with fresh herbs.

Servings and timing

This recipe makes about 4 bowls. It takes roughly 30 minutes from start to finish—20 minutes of cooking time and 10 minutes for prep. It’s fast, filling, and easy to scale up if I’m feeding a group or meal prepping.

Variations

Sometimes I swap the chicken for shrimp or tofu when I want to change things up. For a lower-carb version, I serve everything over cauliflower rice. I also like adding crunchy toppings like roasted peanuts or crispy wontons for texture. If I want it even spicier, I double up on the hot sauce or add a chopped jalapeño.

storage/reheating

I store the components separately in airtight containers for up to 4 days. When I’m ready to eat, I reheat the chicken and rice in the microwave for about 1–2 minutes, then add the cold toppings fresh. The glaze keeps its flavor and reheats beautifully.

FAQs

What’s the best hot sauce to use?

I usually go for sriracha or Frank’s Red Hot, but any favorite hot sauce will work. I adjust the heat level depending on how spicy I want it.

Can I make this vegetarian?

Yes, I replace the chicken with crispy tofu or roasted chickpeas and follow the same hot honey glaze process.

How can I meal prep this?

I cook everything ahead of time and store the rice, chicken, and veggies in separate containers. I assemble my bowls fresh each day so nothing gets soggy.

Is this recipe gluten-free?

As long as I use gluten-free hot sauce and ensure my grains are gluten-free, it’s easy to make this recipe gluten-free.

Can I bake the chicken instead?

Yes, I often bake it at 400°F (200°C) for about 20–25 minutes, then toss it in the hot honey glaze afterward for less mess and a hands-off option.

Conclusion

These Hot Honey Chicken Bowls are everything I want in a meal—bold flavor, balanced nutrition, and total comfort. I love how easily they come together and how customizable they are depending on what I have in my kitchen. It’s a recipe I keep coming back to whenever I want something exciting but easy.