Description

These Hot Honey Chicken & Rice Bowls combine tender, pan-seared chicken coated in a sticky and spicy honey-hot sauce with roasted broccoli, vibrant shredded purple cabbage, and a bed of fluffy rice. This flavorful and balanced dish offers a perfect sweet-heat contrast, making it an easy and satisfying weeknight meal.

Ingredients

Scale

Chicken Marinade & Sauce

1 lb chicken breast, cut into 1” pieces
1 tbsp garlic powder
1 tbsp paprika
1 tbsp onion powder
½ tsp red pepper flakes
½ cup honey
½ cup Texas Pete hot sauce
½ tsp salt (divided)
½ tsp pepper (divided)

Vegetables & Garnish

1 head broccoli, cut into florets
1½ cups shredded purple cabbage
Fresh parsley for garnish

Others

3 tbsp olive oil (divided: 2 tbsp for chicken, 1 tbsp for broccoli)
Cooked rice, for serving

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Instructions

Preheat and prepare baking sheet: Preheat your oven to 400°F and line a baking sheet with parchment paper for roasting the broccoli.
Make the hot honey sauce and marinade: In a large bowl, whisk together garlic powder, paprika, onion powder, red pepper flakes, honey, hot sauce, and ¼ teaspoon each of salt and pepper. Pour out half of this sauce into a small bowl and set aside for drizzling later. Add the chicken pieces to the remaining sauce, toss well to coat, and let marinate for about 15 minutes.
Roast the broccoli: Toss the broccoli florets with 1 tablespoon olive oil and the remaining salt and pepper. Spread the broccoli evenly on the prepared baking sheet and roast in the oven for 15 to 20 minutes until tender and slightly charred around the edges.
Cook the chicken: While broccoli roasts, heat a skillet over medium-high heat with 2 tablespoons olive oil. Add the marinated chicken and cook for 5 to 7 minutes, stirring occasionally, until golden and cooked through.
Glaze the chicken: Brush or toss the cooked chicken pieces with the reserved hot honey sauce to give them a glossy and sticky finish packed with flavor.
Assemble the bowls: To serve, layer cooked rice at the base of each bowl, then top with shredded purple cabbage, roasted broccoli, and the glazed hot honey chicken.
Garnish and serve: Sprinkle fresh parsley over the bowls and drizzle with extra hot honey sauce if desired for an added kick. Serve immediately and enjoy!

Notes

Marinating the chicken allows it to absorb all the spicy, sweet flavors for a deeper taste.
Roasting broccoli brings out its natural sweetness and adds a slight smoky char which complements the hot honey chicken perfectly.
You can substitute Texas Pete hot sauce with any preferred hot sauce for different heat levels.
Use cooked white or brown rice depending on your preference; cauliflower rice can be a low-carb alternative.
Leftover sauce is great as a dip or glaze for other dishes.

Nutrition

Serving Size: 1 bowl (approximately)
Calories: 540 kcal
Sugar: 19 g
Sodium: 750 mg
Fat: 20 g
Saturated Fat: 3.5 g
Unsaturated Fat: 16 g
Trans Fat: 0 g
Carbohydrates: 48 g
Fiber: 5 g
Protein: 38 g
Cholesterol: 85 mg