Craving something spicy, sweet, and satisfyingly healthy? These Hot Honey Chicken Bowls hit all the right notes. Juicy grilled chicken glazed in a sticky hot honey sauce is served over fluffy rice and paired with creamy avocado, crisp cucumber, and bright mango or golden beet chunks. Balanced in texture, bold in flavor, and built with whole ingredients, this bowl makes an ideal meal prep option or weeknight staple. Whether you’re chasing flavor or macros—this bowl delivers both.
Ingredients
- For the Chicken:
- 2 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- Salt & black pepper to taste
- Hot Honey Sauce:
- 2 tbsp honey
- 1 tsp hot sauce (or more for heat lovers)
- ½ tsp chili flakes
- 1 tsp apple cider vinegar
- For the Bowl:
- 1 cup cooked white rice (or brown rice)
- 1 avocado, sliced
- ½ cup cucumber, chopped
- ½ cup mango or golden beet, diced
- 1 tsp olive oil
- Salt, pepper & chili flakes to taste
- Fresh cilantro or green onion (optional)
Step-by-Step Instructions
Step 1: Season and Cook the Chicken
- Pat chicken dry and season both sides with olive oil, smoked paprika, garlic powder, salt, and pepper.
- Grill or pan-sear the chicken over medium-high heat for 6–7 minutes per side or until internal temperature reaches 165°F. Rest before slicing.
Step 2: Make the Hot Honey Sauce
- In a small saucepan over low heat, combine honey, hot sauce, chili flakes, and vinegar. Stir gently and heat just until warm and blended. Do not boil.
Step 3: Toss the Veggies
- In a bowl, mix chopped cucumber and mango or golden beet with olive oil, salt, pepper, and chili flakes. Let sit while chicken rests.
Step 4: Assemble the Bowl
- Place a serving of rice at the bottom of each bowl.
- Top with sliced chicken, avocado, veggie mix, and drizzle hot honey sauce over the top.
- Garnish with cilantro or green onion if desired.
Variations
- Use quinoa or cauliflower rice instead of white rice for a low-carb option.
- Swap mango for pineapple or roasted sweet potatoes.
- Try shredded rotisserie chicken for a quick version.
- Add pickled red onions or jalapeños for a tangy kick.
Cooking Note
- Always rest chicken after cooking to retain moisture.
- Don’t overheat the honey sauce—warm is enough to blend.
- Use ripe avocado for the creamiest texture contrast.
Serving Suggestions
These bowls are perfect served fresh or as a meal prep lunch. For a crunch factor, top with crushed roasted almonds or sesame seeds. They pair well with sparkling water infused with citrus or a light iced green tea for refreshment.
Storing Tips for the Recipe
Store the rice, chicken, and veggies separately for up to 3 days in the refrigerator. Reheat the chicken and rice together, then add the cold toppings and hot honey sauce just before serving. Avoid slicing avocado until ready to eat to prevent browning.
Timing
Prep Time: 20 minutes
Cooking Time: 15 minutes
Total Time: 35 minutes
Yield: 2 bowls
Nutritional Information (Per Serving)
Calories: 490
Protein: 36g
Sodium: 420mg
Healthier Alternatives for the Recipe
Swap white rice for brown or quinoa, and reduce honey if watching sugar. Use grilled tofu instead of chicken for a plant-based version. You can also make the sauce with sugar-free syrup and vinegar for a diabetic-friendly alternative.
Common Mistakes to Avoid
- Overcooking the chicken makes it dry—use a meat thermometer for accuracy.
- Adding hot honey sauce while it’s too hot may wilt the fresh veggies.
- Not balancing the bowl—aim for ⅓ protein, ⅓ veggies, ⅓ carbs for nutrition.
- Using unripe mango or avocado can throw off texture and taste.
Conclusion
Hot Honey Chicken Bowls are a brilliant mix of bold, sweet heat and fresh, clean flavor. They’re endlessly customizable, prep-friendly, and downright delicious. Whether you’re eating clean or just craving something craveable—this bowl brings it home. Give it a try and feel the heat!
Frequently Asked Questions (FAQs)
Q1: Can I make this bowl ahead of time?
A: Yes! Prep the chicken and veggies separately, and assemble right before serving.
Q2: Is the hot honey sauce very spicy?
A: It’s adjustable—add more hot sauce or flakes to dial up the heat to your taste.
Q3: Can I substitute chicken with tofu or shrimp?
A: Absolutely! Both work well with the hot honey glaze.
Q4: What’s a good carb alternative to rice?
A: Quinoa, cauliflower rice, or farro are all great substitutions.
Hot Honey Chicken Bowls
- Total Time: 35 minutes
- Yield: 2 bowls 1x
Description
Sweet, spicy, and satisfying—these Hot Honey Chicken Bowls feature tender grilled chicken, fresh veggies, and a bold hot honey glaze.
Ingredients
For the Chicken:
2 boneless, skinless chicken breasts
1 tbsp olive oil
1 tsp smoked paprika
1 tsp garlic powder
Salt & black pepper to taste
Hot Honey Sauce:
2 tbsp honey
1 tsp hot sauce (or more for heat lovers)
½ tsp chili flakes
1 tsp apple cider vinegar
For the Bowl:
1 cup cooked white rice (or brown rice)
1 avocado, sliced
½ cup cucumber, chopped
½ cup mango or golden beet, diced
1 tsp olive oil
Salt, pepper & chili flakes to taste
Fresh cilantro or green onion (optional)
Instructions
1. Pat chicken dry and season with olive oil, paprika, garlic powder, salt, and pepper.
2. Grill or pan-sear for 6–7 minutes per side until cooked through (165°F).
3. In a saucepan, combine honey, hot sauce, chili flakes, and vinegar. Warm gently, do not boil.
4. Mix cucumber and mango with olive oil, salt, pepper, and chili flakes.
5. To assemble: layer rice, sliced chicken, avocado, veggie mix, and drizzle with hot honey.
6. Garnish with cilantro or green onion if desired.
Notes
Use a meat thermometer to ensure chicken is fully cooked.
Warm the honey sauce only until blended—not boiling.
Use ripe avocado and fresh mango for best texture and flavor.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Lunch
- Method: Grilling
- Cuisine: American Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 490
- Sugar: 9g
- Sodium: 420mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 36g
- Cholesterol: 80mg