Description
These hot honey chicken bowls feature crispy, flavorful chicken drizzled with a sweet and spicy honey sauce, served over grains with fresh toppings for a balanced meal.
Ingredients
- 1 lb boneless skinless chicken breasts or thighs
- 1/2 cup buttermilk
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
- 2 tbsp olive oil or oil for cooking
- 1/3 cup honey
- 1–2 tbsp hot sauce
- 1 tsp red pepper flakes
- 2 cups cooked rice or grains
- 1 cup shredded lettuce or greens
- 1/2 cup shredded carrots
- 1 avocado, sliced
- 1/4 cup chopped green onions
Instructions
- Marinate chicken in buttermilk with a pinch of salt for at least 30 minutes or up to overnight.
- In a bowl, mix flour, cornstarch, paprika, garlic powder, onion powder, salt, and pepper.
- Remove chicken from buttermilk and dredge in the flour mixture until well coated.
- Heat oil in a skillet over medium heat and cook chicken until golden brown and cooked through, about 5–7 minutes per side.
- In a small saucepan, combine honey, hot sauce, and red pepper flakes; heat gently until warmed and combined.
- Slice cooked chicken into pieces.
- Assemble bowls with rice or grains, lettuce, carrots, and avocado.
- Top with chicken and drizzle generously with hot honey sauce.
- Garnish with green onions and serve immediately.
Notes
- Adjust the level of heat by adding more or less hot sauce and red pepper flakes.
- You can bake or air fry the chicken instead of pan frying for a lighter option.
- Swap rice with quinoa or cauliflower rice for variation.
- Leftover chicken can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan Fry
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 480 kcal
- Sugar: 18 g
- Sodium: 620 mg
- Fat: 16 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 5 g
- Protein: 32 g
- Cholesterol: 85 mg
