Ingredients
- 1 lb boneless, skinless chicken breasts or thighs
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- Hot Honey Glaze:
- 1/3 cup honey
- 2 tbsp hot sauce (sriracha or Frank’s Red Hot)
- 1 tbsp apple cider vinegar
- 1/4 tsp red pepper flakes (optional)
- For the Bowls:
- 2 cups cooked white or brown rice (or quinoa)
- 1/2 cucumber, sliced
- 1 cup cherry tomatoes, halved
- 1/2 cup shredded carrots
- 1 avocado, sliced
- 1/4 cup pickled red onions (optional)
- 2 tbsp chopped fresh cilantro or parsley (for garnish)
Instructions
- Season the chicken with salt, pepper, garlic powder, and smoked paprika.
- Heat olive oil in a skillet over medium heat. Cook chicken until golden brown and fully cooked (about 6–8 minutes per side). Remove and slice.
- In the same skillet, combine honey, hot sauce, apple cider vinegar, and red pepper flakes. Simmer until slightly thickened, about 2–3 minutes.
- Return sliced chicken to the skillet and coat with the glaze.
- Assemble the bowls: add rice to each bowl and top with glazed chicken, cucumber, cherry tomatoes, shredded carrots, avocado, and pickled onions.
- Drizzle with extra hot honey glaze and garnish with fresh herbs before serving.
Notes
- Adjust hot sauce to your spice preference.
- Use tofu or shrimp as a protein alternative.
- Serve over cauliflower rice for a low-carb version.
- Store components separately and reheat chicken and rice before serving.
- Top with roasted peanuts or crispy wontons for added crunch.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 18g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg
