These Quick and Spicy Hot Honey Chicken Bowls are full of zesty flavors! Juicy chicken drizzled with warm honey and a kick of spice makes every bite exciting. Yum!
Perfect for busy nights, this bowl comes together in a snap. I love piling on the veggies for a colorful look—it’s like a party in a bowl! 🎉
Key Ingredients & Substitutions
Chicken Thighs: Boneless, skinless chicken thighs are juicy and flavorful. If you want a lighter option, you can use chicken breasts. Just note that cooking times may vary.
Hot Honey Sauce: This adds the sweet and spicy kick to the chicken. If you can’t find hot honey, mix regular honey with your favorite hot sauce or chili flakes to taste.
Sweet Potatoes: These are great for their natural sweetness. You might substitute with regular potatoes or even carrots if you like. Adjust cooking times as needed.
Quinoa: This is packed with protein and makes for a great base. You can swap it out for rice, couscous, or bulgur if you prefer something else.
Cheese: Goat cheese or feta adds creaminess. If you’re looking for a dairy-free option, try using nutritional yeast or omit the cheese entirely.
How Do I Get My Chicken Perfectly Cooked and Glazed?
Getting your chicken just right is important for this dish.
Start by seasoning your thighs well with the spice mix. Sear them in a hot skillet for that delicious crust—this takes about 6-7 minutes per side. The key is to let them cook fully while brushing them with hot honey at the end. This caramelizes the sauce beautifully!
- Feel free to use a meat thermometer; chicken should reach 165°F (75°C).
- If you notice the chicken is browning too quickly, lower the heat to give it more time to cook through without burning.
With these tips, your chicken will be flavorful, tender, and perfectly glazed! Enjoy your cooking adventure!
Quick and Spicy Hot Honey Chicken Bowls
Ingredients You’ll Need:
- 4 boneless, skinless chicken thighs
- 2 tbsp olive oil, divided
- 1/4 cup hot honey sauce (or honey mixed with hot sauce/chili flakes)
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp chili powder
- Salt and black pepper to taste
- 2 medium sweet potatoes, peeled and cut into sticks and cubes
- 1 cup quinoa, rinsed
- 2 cups water or chicken broth
- 2 cups fresh arugula
- 1 cup shredded purple cabbage
- 1/4 cup crumbled goat cheese or feta cheese
- Fresh parsley or cilantro, chopped (for garnish)
- Dressing (optional): a creamy cilantro-lime dressing or ranch
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 35 minutes of cooking time, for a total of around 50 minutes. You’ll spend time roasting sweet potatoes, cooking quinoa, and searing the chicken. It’s a delightful balance of flavors that comes together quickly!
Step-by-Step Instructions:
1. Preheat and Prepare the Sweet Potatoes:
Start by preheating your oven to 425°F (220°C). In a bowl, toss the sweet potato sticks and cubes with 1 tablespoon of olive oil, salt, pepper, and a pinch of smoked paprika. Spread them in a single layer on a baking sheet and roast for about 25 minutes, flipping them halfway. They should come out tender and slightly caramelized—delicious!
2. Cook the Quinoa:
While the sweet potatoes are roasting, rinse the quinoa under cold water. In a pot, combine the rinsed quinoa with 2 cups of water (or chicken broth for extra flavor). Bring it to a boil, cover, and reduce the heat to low, letting it simmer for 15 minutes until all the liquid is absorbed. Fluff it with a fork once done.
3. Season the Chicken:
In a small bowl, mix together smoked paprika, garlic powder, chili powder, salt, and pepper. Rub this seasoning mix all over the chicken thighs to coat them well.
4. Cook the Chicken:
Heat the remaining 1 tablespoon of olive oil in a skillet over medium-high heat. Add the chicken thighs to the hot skillet and sear them for about 6-7 minutes on each side, cooking until they reach an internal temperature of 165°F (75°C). In the last minute of cooking, brush the hot honey sauce over the chicken, allowing it to caramelize nicely.
5. Assemble Your Bowls:
To put it all together, start with a base of fluffy quinoa in each bowl. Top with a layer of roasted sweet potatoes, a handful of fresh arugula, and a scoop of shredded purple cabbage.
6. Finish and Serve:
Place one glazed chicken thigh in each bowl. If you’d like, drizzle some extra hot honey sauce on top. Sprinkle crumbled goat cheese or feta cheese over everything, and finish off with a sprinkle of fresh parsley or cilantro. You can also add a drizzle of creamy cilantro-lime dressing or ranch for an extra touch of flavor.
Serve warm and enjoy the delightful mix of sweet, spicy, and fresh flavors in each delicious bite!
FAQ for Quick and Spicy Hot Honey Chicken Bowls
Can I Use Different Vegetables in This Recipe?
Absolutely! While the sweet potatoes, arugula, and purple cabbage work wonderfully, you can substitute with any vegetables you like. Try bell peppers, zucchini, or steamed broccoli for variety. Just adjust cooking times as needed!
How Do I Store Leftover Bowls?
Store any leftovers in airtight containers in the fridge for up to 3 days. To reheat, place in the microwave for a quick warm-up or on the stove over low heat to maintain the best texture.
Can I Make This Dish Spicier?
For an extra kick, feel free to increase the amount of chili powder in the chicken seasoning or add more hot honey sauce. You can also incorporate sliced jalapeños or crushed red pepper flakes for additional heat!
Can I Meal Prep This Dish?
Yes, this dish is great for meal prepping! You can cook and portion out everything in advance. Store the components separately and combine them when ready to eat for fresh flavors. The assembled bowls can be refrigerated for up to 3 days.
