Q1. Can I make this recipe meat-free?

Yes! You can replace the chicken with roasted tofu, tempeh or chickpeas for a vegetarian-friendly version.

Q2. What can I use in place of the brown rice?

Based on your preference, feel free to use quinoa, white rice, cauliflower rice, as well as farro.

The heat level is mild to medium, but you can easily bump it up or down by using more or less hot sauce and red pepper flakes.

Absolutely! Using chicken breasts will work fine for this recipe — although thighs tend to be juicier, and has more flavor.

The cooked chicken is freezable for up to 3 months. We advise cooking the rice fresh to attain an optimal texture.

Scale

Here’s everything you’ll need to bring this dish to life:

Cook Mode Prevent your screen from going dark

For perfect results, follow these step-by-step instructions:

In a skillet, heat the olive oil over medium heat.
Sprinkle garlic powder, paprika, salt and pepper all over the chicken.
Sear the chicken in the hot skillet for 6-8 minutes per side or until cooked through and browned. Take off the heat and rest for 5 minutes, then slice.

In a small saucepan, combine the honey, hot sauce, soy sauce, apple cider vinegar, and crushed red pepper flakes while the chicken is cooking.
Neighbour over low heat until sauce has thickened slightly, 2 to 3 minutes.
Drizzle half of the sauce over the cooked chicken, saving the rest to drizzle when you serve.

Use cooked warm brown rice or quinoa as a base.

Top with a hearty portion of roasted vegetables.
Divide sliced hot honey chicken on top, drizzling with remaining hot honey sauce.
Top it with sliced avocado, a handful of fresh cilantro and pickled red onions for flavor and crunch.

Serve right away, or store in airtight containers to enjoy as meal prep throughout the week.

Adjust the Heat: If you prefer more spice, add more red pepper flakes or use a spicier hot sauce instead.
Alternate the Veggies: Substitute your favorite seasonal vegetables such as Brussels sprouts or sweet potatoes for a twist.
Meal Prep Hack: Whenever I cook chicken and rice, I catch up on my pile of magazines and cook extra batches to freeze.
Gluten-Free: Replace the soy sauce with tamari for a gluten-free dish.

This Hot Honey Chicken Bowl is so versatile. Serve it:

For Dinner: Hot and fresh, with crusty bread or a little green salad on the side.
For Meal Prep: Store in individual airtight containers for up to 4 days. Microwave or stovetop to reheat for a fast, healthful meal.
Family-Style: Lay out a buffet with all the toppings and grains to build a bowl.