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Hot Honey Chicken Meal Prep Bowls - Sweet, Spicy, and Ready for the Week

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chicken: 1.5–2 pounds boneless, skinless chicken thighs (or breasts if you prefer leaner)
  • Hot honey: 1/3 cup honey, 1–2 tablespoons hot sauce (or 1–2 teaspoons red pepper flakes), 1 tablespoon apple cider vinegar
  • Seasoning for chicken: 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon salt, 1/4 teaspoon black pepper
  • Cooking oil: 1–2 tablespoons olive oil or avocado oil
  • Veggies: 2 cups broccoli florets, 1 red bell pepper (sliced), 1 small red onion (sliced), 1 cup carrots (coins or sticks)
  • Base: 2 cups cooked brown rice, white rice, quinoa, or cauliflower rice
  • Optional add-ins: 1 tablespoon soy sauce or tamari, 1 teaspoon Dijon mustard, 1 teaspoon sesame oil, chili flakes, fresh lime, chopped cilantro, or green onions
  • Garnish: Sesame seeds or crushed peanuts (optional)
  • Equipment: Baking sheet, large skillet, small saucepan, meal prep containers (4), parchment paper

Method
 

  1. Cook the base first. Make your rice, quinoa, or cauliflower rice according to package directions. Fluff and set aside. This is the longest part, so get it going early.
  2. Prep the veggies. Toss broccoli, bell pepper, red onion, and carrots with 1 tablespoon oil and a pinch of salt and pepper. Spread on a parchment-lined baking sheet.
  3. Roast the veggies. Roast at 425°F (220°C) for 18–22 minutes, stirring once. Aim for tender-crisp with slightly charred edges.
  4. Season the chicken. Pat chicken dry. Mix smoked paprika, garlic powder, onion powder, salt, and pepper. Rub evenly over the chicken.
  5. Sear the chicken. Heat 1 tablespoon oil in a large skillet over medium-high. Sear chicken 3–4 minutes per side until golden. Lower heat to medium and cook until done (165°F/74°C). Transfer to a plate to rest.
  6. Make the hot honey. In a small saucepan, warm honey, hot sauce (or red pepper flakes), and apple cider vinegar over low heat for 1–2 minutes. Stir until combined. For extra depth, whisk in soy sauce and Dijon now. Do not boil.
  7. Glaze the chicken. Slice chicken into strips or cubes. Return to the skillet, pour in half the hot honey, and toss over low heat until glossy. Reserve the remaining hot honey for drizzling when packing.
  8. Assemble the bowls. Divide the base among 4 containers. Top with roasted veggies and glazed chicken. Drizzle a little of the reserved hot honey over each portion.
  9. Add finishing touches. Sprinkle sesame seeds, green onions, or cilantro. A squeeze of lime brightens everything. Let cool 10–15 minutes before sealing.
  10. Store properly. Seal the containers and refrigerate up to 4 days. Reheat and enjoy.