Servings
Font
Back
5.0 from 36 votes

Hot Honey Chicken Bowls

This Hot Honey Chicken Bowl features tender, juicy chicken glazed with a chipotle honey sauce, served over a bed of fluffy rice and accompanied with sweet corn and greens and not one but TWO flavorful sauces that take it to the next level. The combination of sweet and spicy flavors creates a delicious and satisfying meal perfect for any occasion.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 6
Calories: 550 kcal
Course: Main Course , Lunch , Dinner
Cuisine: Asian

Ingredients

  • 1¼ lbs chicken breast
  • ⅓ cup all purpose flour
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 tbsp avocado oil
  • 2 bags Success Boil-in-Bag White Rice
  • 2 cobs corn or 1 bag frozen corn
  • 1 avocado
  • ½ cup crumbled feta 4 oz
  • 1 lime juiced
  • ¼ cup green onion diced
  • ½ can chipotle peppers in adobo sauce
Spicy Mayo
  • ½ cup light Mayo
  • 1 lime juiced
  • 1 tbsp honey
  • ½ tbsp adobo sauce from canned chipotle peppers
  • ¼ tsp salt
Hot Honey Soy Glaze
  • 3 tbsp soy sauce
  • 3 tbsp honey
  • 1 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 2 tsp chipotle adobo sauce
  • ½ tsp all purpose flour

Instructions

    Cup of Yum
  1. Start by prepping the chicken breasts. Cut them evenly into ½ inch bite-size pieces. Put the cubes in a mixing bowl and coat in all purpose flour, salt and pepper mixture.
  2. Add avocado oil to a large skillet and heat to medium heat. Once hot, place the coated chicken in the pan and gently move around with a rubber spatula. The flour will make the chicken pieces stick together so it is important to keep moving them.
  3. While the chicken is cooking, grab a small bowl for each sauces and whisk together ingredients for the honey chipotle mayo and the hot honey glaze. Be sure to mix until the all purpose flour is fully incorporated with the rest of the ingredients in the glaze. This will help thicken the sauce.
  4. Once the chicken is almost fully cooked (use a meat thermometer – fully cooked is 165°F) add the sauce (around the 135°F mark). Stir to coat the chicken, then turn heat to medium low and stir until chicken is cooked and coated and sauce has thickened.
  5. In a separate mixing bowl, mix together cooked corn, 1 avocado (diced), crumbled feta cheese, and lime juice until combined. Set aside.
  6. Make the rice according to box instructions.
  7. Once everything is prepped, it’s time to assemble the bowls. Layer rice, glazed chicken, corn avocado salad, diced adobo peppers, and drizzle the honey chipotle mayo.
  8. Garnish with a lime wedge, green onion, and more chipotle hot honey glaze if desired. Enjoy!

Notes

  • Store it in an airtight container for up to 3 days. This meal keeps really well completely assembled and can be reheated easily. A great option for meal prep!
  • You need to make sure the flour is fully incorporated into the sauce before adding to the skillet. If there are any clumps, they will only get larger once it hits the heat.

Nutrition Information

Serving 1bowl Calories 550kcal (28%) Carbohydrates 62g (21%) Protein 30g (60%) Fat 21g (32%) Saturated Fat 5g (25%) Polyunsaturated Fat 6g Monounsaturated Fat 8g Cholesterol 89mg (30%) Sodium 1283mg (53%) Potassium 686mg (20%) Fiber 5g (20%) Sugar 15g (30%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 550

% Daily Value*

Serving 1bowl
Calories 550kcal 28%
Carbohydrates 62g 21%
Protein 30g 60%
Fat 21g 32%
Saturated Fat 5g 25%
Polyunsaturated Fat 6g 35%
Monounsaturated Fat 8g 40%
Cholesterol 89mg 30%
Sodium 1283mg 53%
Potassium 686mg 15%
Fiber 5g 20%
Sugar 15g 30%

* Percent Daily Values are based on a 2,000 calorie diet.