1. Can I use chicken breasts instead of thighs for the hot honey chicken bowls?

Yes, you can substitute boneless skinless chicken breasts for thighs in this recipe. However, keep in mind that chicken breasts tend to be less juicy than thighs. To ensure they remain tender, avoid overcooking them. Use a meat thermometer to check that they’ve reached an internal temperature of 165°F (74°C).

2. How can I make the hot honey chicken bowl spicier?

If you want to add more heat to your hot honey chicken bowl, simply increase the amount of red pepper flakes in the hot honey drizzle. You can also add a dash of cayenne pepper to the seasoning mix for an extra kick. For an even spicier version, try incorporating some chopped fresh chili peppers with the broccoli.

3. Can I meal prep the hot honey chicken bowls?

Absolutely! These hot honey chicken bowls are perfect for meal prepping. You can prepare the chicken, sweet potatoes, and broccoli ahead of time and store them in individual containers in the fridge for up to 3 days. When ready to eat, just drizzle with hot honey and enjoy!

Hot Honey Chicken Bowl: Easy Weeknight Dinner Recipe

Name: Hot Honey Chicken Bowl
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 3 sweet potatoes, peeled and chopped; 8 boneless skinless chicken thighs; 8 slices bacon, chopped; 3-4 broccoli crowns, chopped; 2 tsp salt; 1/2 tsp black pepper; 2 tsp smoked paprika; 2 tsp garlic powder; 2 tsp onion powder; 1 tbsp brown sugar; 2 tbsp olive oil; 1/4 cup hot honey (or regular honey); Red pepper flakes (optional, to taste)

Description

Hot honey chicken bowls are a savory, sweet, and spicy dish that combines juicy chicken thighs, crispy roasted sweet potatoes, charred broccoli, and a flavorful hot honey drizzle. This quick and easy recipe makes a delicious, well-rounded meal perfect for weeknight dinners or meal prep. With protein, carbs, and veggies, this bowl offers both comfort and nutrition in each bite.

Ingredients

Scale

3 sweet potatoes, peeled and chopped
8 boneless skinless chicken thighs
8 slices bacon, chopped
3-4 broccoli crowns, chopped
2 tsp salt
1/2 tsp black pepper
2 tsp smoked paprika
2 tsp garlic powder
2 tsp onion powder
1 tbsp brown sugar
2 tbsp olive oil
1/4 cup hot honey (or regular honey)
Red pepper flakes (optional, to taste)

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Instructions

Preheat the oven to 400°F (200°C). Line two rimmed baking sheets with parchment paper.
Peel and chop the sweet potatoes into bite-sized cubes and spread them on one sheet pan.
Pat the chicken thighs dry with a paper towel and spread them on the second sheet pan. Unroll any folded chicken thighs so they lie flat.
Chop the bacon into small pieces and add it to the sheet pan with the chicken.
Chop the broccoli into florets and set it aside in a bowl for now.
Drizzle olive oil over the sweet potatoes, chicken, and bacon. Toss everything to coat evenly.
Mix the salt, pepper, smoked paprika, garlic powder, onion powder, and brown sugar in a small bowl. Sprinkle the seasoning mix over the chicken and sweet potatoes, tossing to coat.
Place the sweet potatoes and chicken in the oven and roast for 20 minutes.
After 20 minutes, toss the sweet potatoes and add the chopped broccoli to the sheet pan. Continue roasting for another 15-20 minutes or until the chicken is cooked through and the veggies are tender.
Once cooked, assemble the bowls by adding sweet potatoes, chicken, bacon, and broccoli to each bowl. Drizzle with hot honey and top with red pepper flakes for extra heat, if desired.

Notes

Ensure the chicken reaches an internal temperature of 165°F (74°C) for safety.
Don’t overcrowd the pan to ensure everything roasts evenly and crisps up nicely.
Store leftovers in an airtight container in the fridge for up to 3 days.
If you want extra heat, add more red pepper flakes or a dash of cayenne pepper to the hot honey drizzle.

Prep Time: 15 mins
Cook Time: 40 mins
Category: Dinner
Method: Oven Roasting
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 450
Sugar: 12g
Sodium: 950mg
Fat: 22g
Saturated Fat: 4g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 6g
Protein: 30g
Cholesterol: 120mg