Description
This Hot Honey Chicken Bowl is a flavorful and balanced meal featuring tender baked chicken breasts marinated in a spicy-sweet hot honey garlic sauce, served with sautéed bell peppers and fluffy rice or quinoa. The combination of sweet heat and savory elements makes it a satisfying and easy weeknight dinner option.
Ingredients
Scale
Chicken 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
- 2 bell peppers (any color), sliced
- 2 green onions, thinly sliced
Base and Oil
- 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, mix together the hot honey, low-sodium soy sauce, and minced garlic. Add the chicken breasts to the marinade, ensuring they are well coated. Let them marinate for at least 15 minutes to absorb the flavors.
- Sauté Bell Peppers: Heat sesame oil in a skillet over medium heat. Add the sliced bell peppers and sauté for about 5 minutes, or until they are softened and fragrant.
- Bake Chicken: Transfer the marinated chicken breasts to an oven-safe dish. Place in the preheated oven and bake 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 it among serving bowls. Top with the baked chicken breasts and sautéed bell peppers. Garnish with thinly sliced green onions for a fresh finish.
Notes
- For extra heat, add a pinch of red pepper flakes to the marinade.
- Use quinoa instead of rice for a higher protein, gluten-free option.
- Make sure to check chicken doneness with a meat thermometer for safety.
- Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
