Description
Hot Honey Chicken & Veggie Glow Bowls are vibrant, nourishing bowls featuring spicy-sweet glazed chicken, roasted vegetables, wholesome grains, and a creamy drizzle for a balanced and flavorful meal.
Ingredients
- 1 lb boneless, skinless chicken breasts, cubed
- 2 tablespoons olive oil, divided
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup honey
- 1–2 teaspoons red pepper flakes (adjust to taste)
- 1 tablespoon apple cider vinegar
- 2 cups cooked brown rice or quinoa
- 1 cup broccoli florets
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 1 cup shredded carrots
- 1 avocado, sliced
- 1/4 cup plain Greek yogurt or ranch dressing (optional drizzle)
- Fresh parsley or green onions for garnish
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss broccoli, bell pepper, and zucchini with 1 tablespoon olive oil, salt, and pepper. Roast for 18–20 minutes until tender.
- Season chicken with paprika, garlic powder, salt, and pepper.
- Heat remaining olive oil in a skillet over medium heat. Cook chicken 6–8 minutes until fully cooked and lightly browned.
- In a small saucepan, combine honey, red pepper flakes, and apple cider vinegar. Simmer for 2–3 minutes until slightly thickened.
- Pour hot honey sauce over cooked chicken and toss to coat.
- Divide cooked rice or quinoa among bowls.
- Top with roasted vegetables, shredded carrots, avocado slices, and hot honey chicken.
- Drizzle with Greek yogurt or ranch if desired and garnish with parsley or green onions. Serve warm.
Notes
- Adjust red pepper flakes for preferred heat level.
- Meal prep friendly—store components separately for up to 4 days.
- Swap grains with cauliflower rice for a lower-carb option.
- Add chickpeas for extra plant-based protein.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasted and Stovetop
- Cuisine: American