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To truly appreciate the Spicy-Sweet Hot Honey Chicken Bowls, it's essential to understand the key ingredients that contribute to the dish's overall flavor and texture. Each component plays a vital role, enhancing the meal's appeal and nutritional value. Here, we delve into the ingredients that make this recipe a standout.

Hot Honey Chicken Bowls

Discover the deliciousness of Spicy-Sweet Hot Honey Chicken Bowls, a perfect blend of sweet and spicy flavors that will tantalize your taste buds. This easy-to-make dish features marinated chicken, fluffy rice, and a colorful array of vegetables, providing a nutritious and satisfying meal for everyone. Ideal for weeknight dinners, these bowls are versatile enough to cater to different dietary preferences. Embrace the joy of cooking and enjoy this delightful culinary experience!
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Ingredients
  

For the Chicken Marinade:

1 pound boneless, skinless chicken thighs

2 tablespoons olive oil

1 tablespoon soy sauce

2 tablespoons hot honey (plus more for drizzling)

1 teaspoon garlic powder

1 teaspoon smoked paprika

½ teaspoon salt

½ teaspoon black pepper

For the Bowl:

1 cup uncooked jasmine or basmati rice

2 cups chicken broth (or water)

1 cup broccoli florets, chopped

1 red bell pepper, sliced into thin strips

1 cup corn (can be fresh or frozen)

½ avocado, sliced

¼ cup green onions, chopped

2 tablespoons sesame seeds (optional)

Fresh cilantro leaves for garnish (optional)

Instructions
 

Marinate the Chicken: In a medium mixing bowl, whisk together the olive oil, soy sauce, hot honey, garlic powder, smoked paprika, salt, and black pepper until well combined. Add the chicken thighs to the marinade, ensuring each piece is thoroughly coated. Cover the bowl with plastic wrap and refrigerate to marinate for at least 30 minutes, or up to 2 hours for enhanced flavor.

    Cook the Rice: Rinse the rice under cold water in a fine-mesh strainer until the water runs clear to remove excess starch. In a medium saucepan, combine the rinsed rice and chicken broth (or water). Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the saucepan with a lid, and let it simmer for about 15 minutes or until all the liquid is absorbed and the rice is tender. After cooking, remove from heat and let it sit covered for an additional 5 minutes to steam.

      Cook the Chicken: Preheat a non-stick skillet over medium-high heat. Carefully remove the chicken from the marinade, allowing any excess marinade to drip off. Add the chicken thighs to the hot skillet. Cook the chicken for approximately 6-7 minutes per side, or until they are cooked through and golden brown on the outside. For an added glaze, brush the chicken with a little extra hot honey during the last minute of cooking.

        Sauté the Veggies: In the same skillet, after removing the chicken, add the broccoli, sliced red bell pepper, and corn. Sauté the vegetables for about 4-5 minutes, stirring frequently, until they are tender yet still vibrant and crunchy. Season lightly with salt and pepper to taste.

          Assemble the Bowls: Using a fork, fluff the cooked rice and divide it evenly among four serving bowls. Layer each bowl with a portion of the sautéed vegetables, followed by slices of the hot honey chicken, and top it off with avocado slices. Drizzle additional hot honey over each bowl for an extra touch of sweetness and spice.

            Garnish and Serve: Finish the bowls by sprinkling them with chopped green onions, sesame seeds (if using), and fresh cilantro leaves for a pop of color and flavor. Serve immediately and savor your delightful and unique Hot Honey Chicken Bowls!

              Prep Time: 10 minutes | Total Time: 45 minutes | Servings: 4