Ingredients
For the Chicken: 1.5 lbs boneless, skinless chicken breasts
2 tbsp olive oil
1 tsp salt
0.5 tsp black pepper
For the Hot Honey Sauce: 0.5 cup honey
2–3 tbsp Sriracha (or other hot sauce)
1 tbsp apple cider vinegar
0.5 tsp garlic powder
0.5 tsp smoked paprika
A pinch of cayenne pepper (optional)
For the Bowls: 4 cups cooked rice, quinoa, or cauliflower rice
1 cup shelled and cooked edamame
1 cup shredded carrots
1 cup diced cucumber
2 tbsp sliced green onions (for garnish)
Instructions
1. 1. Pat chicken dry and cut into 1-inch pieces. Season with salt and pepper.
2. 2. In a small bowl, whisk together honey, Sriracha, apple cider vinegar, garlic powder, smoked paprika, and optional cayenne to make the sauce.
3. 3. Heat olive oil in a large skillet over medium-high heat. Add chicken in a single layer (cook in batches if needed) and sear for 4-5 minutes per side until golden brown and cooked through (165°F internal temperature).
4. 4. Remove skillet from heat. Pour the hot honey sauce over the cooked chicken and toss to coat evenly.
5. 5. Assemble bowls: divide cooked grain among four bowls. Top with hot honey chicken, edamame, shredded carrots, and diced cucumber. Garnish with green onions.
Notes
Do not overcrowd the pan when cooking chicken to ensure a good sear. Taste and adjust the Sriracha in the sauce for desired heat level. For meal prep, store components separately in airtight containers in the refrigerator for up to 3-4 days. Reheat chicken gently in a skillet with a splash of water. Plant-based option: use pressed, cubed extra-firm tofu or tempeh.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American Fusion
- Diet: Gluten-Free (with verified ingredients), Dairy-Free
Nutrition
- Serving Size: 1 bowl
- Calories: ~550
- Sugar: ~28g
- Sodium: ~850mg
- Fat: ~12g
- Saturated Fat: ~2g
- Unsaturated Fat: ~8g
- Trans Fat: 0g
- Carbohydrates: ~68g
- Fiber: ~5g
- Protein: ~45g
- Cholesterol: ~110mg