Description
This Hot Honey Chicken Bowl is a flavorful and spicy meal that combines tender baked chicken marinated in a sweet and spicy hot honey glaze with sautéed bell peppers, served over rice or quinoa and garnished with fresh green onions. It’s a perfect quick and easy dinner that balances heat and sweetness in every bite.
Ingredients
Scale
For the 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
For the Vegetables
- 2 bell peppers (any color), sliced
- 1 tbsp sesame oil
- 2 green onions, thinly sliced
For Serving
- 1 cup cooked rice or quinoa
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the chicken.
- Marinate Chicken: In a bowl, mix together the hot honey, low-sodium soy sauce, and minced garlic. Add the chicken breasts to this mixture, ensuring they’re well coated. Let them marinate for at least 15 minutes to absorb the flavors.
- Sauté Vegetables: While the chicken marinates, heat the sesame oil in a skillet over medium heat. Add the sliced bell peppers and sauté until they are softened, about 5 minutes. Stir occasionally to prevent burning.
- Bake Chicken: Transfer the marinated chicken breasts to an oven-safe dish. Bake in the preheated oven for 20 to 25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Assemble Bowls: Fluff the cooked rice or quinoa and divide into serving bowls. Top each bowl with a baked chicken breast, sautéed bell peppers, and garnish with thinly sliced green onions for freshness and crunch.
Notes
- For extra heat, you can drizzle more hot honey or add a pinch of red pepper flakes when serving.
- Leftover chicken can be refrigerated for up to 3 days and reheated.
- Use any color bell peppers or a mix for vibrant presentation.
- Quinoa is a great gluten-free and protein-rich alternative to rice.
