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Hot Honey Chicken Bowls
Your new favorite weeknight meal has got to be these hot honey chicken bowls, which easily come together in one sheet pan with classic fall vegetables and, of course, hot honey.
I eat a lot of chicken. But as versatile as chicken can be, sometimes it starts to taste the same and you need to spice things up a bit. That’s why I love making Hot Honey Chicken, especially this one that comes together so easily in a sheet pan. We all love a good sheet pan meal. My version is simply roasted with spices, oil, and balsamic vinegar alongside classic fall vegetables. We’re going for a sweet-spicy combo with this one.
I love making it into a grain bowl and topping it with creamy goat cheese and fresh herbs. The drizzle of hot honey (homemade or store-bought) is the chef’s kiss on top that brings it all together. Consider these Hot Honey Chicken Bowls your new weeknight staple.
Watch Me Make Hot Honey Chicken Bowls
Table of Contents
Ingredients and Substitutions
Health Benefits
How to Make
Storing and Reheating
Ingredients and Substitutions
Chicken
I used boneless, skinless chicken breasts, but you could also use thighs or tenders.
Sweet potatoes
Be sure to peel the sweet potatoes as leaving the skin on can give a bitter, earthy flavor that detracts from the sweetness and smooth texture of the potato.
Brussels sprouts
The bitterness that Brussels sprouts can have is quelled by the balsamic vinegar and the hot honey sauce drizzled on top. They add a delightfully crispy crunch when the outer leaves brown in the oven.
Hot honey
Making your own hot honey could not be easier. It’s literally just something hot, plus honey. I simply mix 3 tablespoons of honey with 1/2 teaspoon red pepper flakes and call it a day. You could combine honey with your favorite hot sauce like Sriracha and add as much or as little heat as you like. But by all means, use your favorite store-bought hot honey if you prefer.
Quinoa
I always have my pantry stocked with quinoa, farro, and brown rice because they’re about as easy to cook as they are healthy. If you have other favorite grains, go for it!
Goat cheese
I adore goat cheese. It’s soft, creamy, tangy, and the perfect addition to these Hot Honey Chicken Bowls. You could always use feta instead, but if you don’t do dairy at all, just skip it, it’ll still be delicious.
Spices
Garlic powder, salt, and pepper are the spice base for so much of what I cook. But paprika is the key addition to this recipe. It adds a smoky heat directly to the chicken while it marinates and cooks, then melds perfectly with the hot honey sauce.
Parsley
Fresh herbs really brighten up this dish and bring all the elements together. If you don’t like or have parsley on hand, you could substitute cilantro, chives, or even arugula if you want more greens with your grains.
Balsamic vinegar
I add balsamic vinegar to both the chicken and the Brussels sprouts. Vinegar acts as an acid that helps break down the proteins in the chicken, making it more juicy and tender. The sugars in the balsamic vinegar also help caramelize the chicken as it bakes. Balsamic vinegar also has a sweet-sourness that counteracts the bitterness of the Brussels.
Health Benefits
Sweet potatoes and Brussels sprouts
Both vegetables are packed with nutrients like vitamins and antioxidants that support everything from your immune system and your heart to your skin and brain. They are also high in fiber, which promotes digestive health and makes you feel fuller for longer.
Whole grains
Quinoa, farro, and brown rice are whole grains, meaning their outer layer rich in fiber, vitamins, and minerals hasn’t been stripped away. Whole grains promote digestive health and manage blood sugar better than refined grains.
Chicken
A great source of lean protein.
How to Make Hot Honey Chicken Bowls
Start by preheating the oven to 400°F. Line a sheet pan with parchment if not using a nonstick pan.
Step 1
Mix the spices together in a small bowl. Add the chicken breast to a large bowl along with the olive oil, balsamic vinegar, and half of the spices. Mix it together and set it in the refrigerator to marinate a little while you prepare the veggies.
Step 2
Add the sweet potatoes to one side of the sheet pan and the Brussels sprouts to the other. Drizzle each with olive oil, but only drizzle balsamic vinegar on the Brussels sprouts. Sprinkle the remaining half of the spice mix evenly over the veggies. Toss the veggies, keeping them separate, and bake.
Step 3
Remove the pan from the oven and toss the veggies. It’s okay to mix them now. Make some room in the middle of the pan and nestle in the seasoned chicken. Bake until the chicken is cooked through and veggies are tender.
Step 4
Assemble the bowls: Slice the chicken and serve over your grain of choice with the roasted Brussels sprouts and sweet potatoes. Top with goat cheese, hot honey, and fresh parsley.
Storing and Reheating
If you have leftovers or made extra, store the different elements of the grain bowls separately in their own air-tight containers in the refrigerator for up to 5 days.
To reheat, assemble the grain bowls with the grains, vegetables, and chicken only and heat in the microwave until warm. Then top with goat cheese, freshly chopped parsley, and hot honey.
Delicious! I know this is maybe more of a fall recipe, but it sounded so good right now. I made it as a lunch meal prep and have been so happy at lunchtime this week! Thank you so much for a delicious recipe.
She’s a year round staple girl!
Made it tonight for dinner. So delicious!!
made these with salmon instead and they are delicious! Thanks for another great recipe!
Seriously SO delicious! The chicken turned out perfectly cooked and still juicy! I added some dried rosemary to my quinoa to tie the harvest vibe together