Description
A flavorful and easy Hot Honey Chicken Bowl featuring tender, marinated chicken breasts baked to perfection, served over fluffy rice or quinoa with sautéed bell peppers and a spicy-sweet garlic-infused hot honey sauce, garnished with fresh green onions.
Ingredients
Scale
Chicken and Marinade
- 4 boneless, skinless chicken breasts (1.5 lbs)
- 3 cloves fresh garlic, minced
- 1/4 cup hot honey
- 2 tbsp low-sodium soy sauce
Vegetables and Garnish
- 2 bell peppers (any color), sliced
- 2 green onions, thinly sliced
Other
- 1 cup cooked rice or quinoa
- 1 tbsp sesame oil
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the chicken.
- Marinate Chicken: In a bowl, combine the hot honey, low-sodium soy sauce, and minced garlic thoroughly. Add the chicken breasts to the marinade, coating them well, and let them marinate for at least 15 minutes to absorb the flavors.
- Sauté Bell Peppers: While the chicken marinates, heat sesame oil in a skillet over medium heat. Add the sliced bell peppers and sauté until they become softened and tender, approximately 5 minutes.
- Bake Chicken: Transfer the marinated chicken breasts to an oven-safe dish. Bake in the preheated oven for 20-25 minutes, or until the chicken is fully cooked through and reaches an internal temperature of 165°F (74°C).
- Assemble Bowl: Fluff the cooked rice or quinoa and divide it into bowls. Top each with the baked chicken breasts and sautéed bell peppers. Garnish with thinly sliced green onions to add a fresh and vibrant finish.
Notes
- For added spice, drizzle extra hot honey or add chili flakes to the marinade.
- You can substitute rice with quinoa for a higher protein option.
- Ensure chicken is cooked to an internal temperature of 165°F (74°C) for safety.
- Bell peppers can be replaced with other vegetables like zucchini or snap peas if preferred.
