Description
This Hot Honey Chicken Bowl is a flavorful and balanced meal combining tender baked chicken breasts marinated in a spicy-sweet hot honey and soy sauce glaze, with sautéed bell peppers and a base of cooked rice or quinoa. Garnished with fresh green onions and parsley, this dish offers a delightful mix of heat, sweetness, and vibrant veggies for a satisfying dinner.
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 Toppings
- 2 bell peppers, sliced
- 1 tbsp sesame oil
- 2 green onions, thinly sliced
- Fresh parsley for garnish
Base
- 1 cup cooked rice or quinoa
Instructions
- Preheat Oven: Preheat the oven to 400°F (200°C) to prepare for baking the chicken, ensuring it cooks evenly at a high temperature.
- Prepare Marinade: In a mixing bowl, whisk together the hot honey, low-sodium soy sauce, and minced garlic. Add the chicken breasts, coating them thoroughly and let marinate for at least 15 minutes to infuse flavors.
- Sauté Vegetables: Heat sesame oil in a skillet over medium heat. Add the sliced bell peppers and sauté until they are softened and slightly caramelized, about 5-7 minutes. Remove from heat.
- Bake Chicken: Transfer the marinated chicken breasts into an oven-safe dish. Place in the preheated oven and bake for 20 to 25 minutes until the internal temperature reaches 165°F (75°C), ensuring the chicken is fully cooked and juicy.
- Assemble Bowl: Layer cooked rice or quinoa at the bottom of each serving bowl. Place the baked chicken on top, followed by the sautéed bell peppers. Garnish with thinly sliced green onions and fresh parsley to add freshness and color.
Notes
- Marinating the chicken longer than 15 minutes (up to 2 hours) will deepen the flavors.
- You can substitute chicken breasts with thighs for a juicier texture.
- Use any color bell peppers or a mixture for more vibrant presentation and extra nutrients.
- Adjust the amount of hot honey based on your preferred spice level.
- Rice or quinoa can be swapped with cauliflower rice for a low-carb option.
- Ensure chicken reaches an internal temperature of 165°F for safe consumption.
