Dinner

Hot Honey Chicken Bowl Recipe – Sweet & Spicy Dinner with Rice and Veggies Recipe

ByRita Bennet February 1, 2026February 1, 2026

Introduction

This Hot Honey Chicken Bowl is a perfect blend of sweet and spicy flavors, paired with wholesome rice and fresh veggies. It’s a simple, satisfying dinner that comes together quickly and packs a flavorful punch.

This image shows a white bowl filled with a base layer of white rice that looks soft and fluffy. On top of the rice, there is a sliced grilled chicken breast with a shiny, dark brown glaze and sprinkled with chopped green herbs. To the right side of the chicken, there is a fresh cucumber salad mixed with red chili slices and green herbs, giving a mix of green and red colors. At the back of the bowl, there is a small white cup with a reddish-brown dipping sauce that has visible seeds and spice bits. Three bright green lime wedges are placed behind the cup for garnish. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb boneless, skinless chicken breast or thighs
2 tbsp olive oil

2 cloves garlic, minced
1 tsp paprika

½ tsp salt
Black pepper to taste

¼ cup honey
1–2 tsp chili flakes or sriracha
1 tsp apple cider vinegar (optional for balance)

1 cup uncooked rice, quinoa, or cauliflower rice
1 cup broccoli florets
1 cup sliced carrots

1 cup chopped bell peppers
Sliced avocado
Sesame seeds

Chopped green onions
Lime wedges

Instructions

Step 1: In a bowl, combine olive oil, minced garlic, paprika, salt, and black pepper. Add the chicken and coat well. Let it marinate for 15 minutes.

Step 2: Heat a skillet over medium-high heat. Cook the chicken for 5–7 minutes on each side until golden and cooked through. Remove from heat and let rest before slicing.
Step 3: Warm honey in a small saucepan over low heat. Stir in chili flakes or sriracha and apple cider vinegar if using. Simmer for 2–3 minutes, then remove from heat.
Step 4: Cook your choice of rice, quinoa, or cauliflower rice according to package instructions. Fluff and set aside.

Step 5: Steam or roast the broccoli florets, sliced carrots, and chopped bell peppers until tender-crisp.
Step 6: Assemble the bowls by layering the cooked grains, veggies, and sliced chicken. Drizzle generously with the hot honey glaze. Top with sliced avocado, sesame seeds, chopped green onions, and lime wedges as desired.

Tips & Variations

For extra heat, add more chili flakes or use a spicier hot sauce like sambal oelek instead of sriracha.

Swap chicken for tofu or shrimp for a different protein option.
Roasting the veggies brings out deeper flavors, but steaming keeps them lighter and crisp.
Use brown rice or farro for a heartier grain base.

Storage

Store leftover chicken bowls in an airtight container in the refrigerator for up to 3 days. Keep the hot honey glaze separate if possible to prevent sogginess. Reheat gently in a microwave or on the stovetop until warmed through. Add fresh toppings after reheating for the best texture.

How to Serve

A white bowl filled with a base layer of white steamed rice, topped with a sliced grilled chicken breast glazed with a shiny, dark brown sauce and sprinkled with chopped green herbs and red chili slices; on the right side, there is a layer of chopped cucumbers mixed with green herbs and red chili pieces, while at the back, three lime wedges sit beside a small white bowl holding a dark, chunky dipping sauce. The bowl sits on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work great and stay moist and flavorful when cooked with this recipe.

Is there a substitute for honey in the glaze?

You can use maple syrup or agave nectar as a vegan-friendly alternative that maintains a similar sweetness and texture.

Rita Bennet