Go Back
Hot Honey Chicken Bowl in a skillet with sticky honey glaze coating seared chicken, bell peppers, broccoli, and snap peas

Hot Honey Chicken Bowl

Tender seared chicken breasts coated in a sticky sweet and spicy hot honey glaze with soy sauce, garlic, and lime, served over rice with crisp colorful vegetables. A fast and flavorful one-pan weeknight dinner ready in about 25 minutes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 490
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts patted completely dry before cooking
  • 0.5 cup hot honey
  • 4 cloves fresh garlic minced, added to the glaze
  • 2 tbsp olive oil
  • 0.25 cup low-sodium soy sauce
  • 2 tbsp fresh lime juice about 1 lime
  • 2 cups cooked rice or quinoa prepared ahead or while chicken cooks
  • 2 cups mixed vegetables bell peppers, broccoli, snap peas or your choice
  • salt and pepper to taste

Equipment

  • Large skillet
  • Small mixing bowl
  • Whisk
  • Meat thermometer

Method
 

  1. Pat chicken breasts completely dry with paper towels. Season both sides generously with salt and pepper.
  2. Heat olive oil in a large skillet over medium-high heat until shimmering. Add chicken in a single layer. Sear for 5 to 6 minutes on the first side without moving. Flip once and cook another 5 to 6 minutes until golden brown and internal temperature reaches 165 degrees F.
  3. While chicken cooks, whisk together hot honey, soy sauce, fresh lime juice, and minced garlic in a small bowl until fully combined.
  4. Once chicken is fully cooked, pour glaze into the pan. It will bubble and thicken quickly. Turn chicken to coat on all sides. Add mixed vegetables and stir to coat in the glaze. Cook for 2 to 3 minutes until vegetables are tender but still slightly crisp.
  5. Remove from heat. Let chicken rest for 3 to 5 minutes before slicing. Serve over rice or quinoa and spoon remaining glaze and vegetables over the top.

Notes

Always pat chicken dry before searing for the best crust. Add minced garlic to the glaze rather than the pan to prevent burning. Store components separately for meal prep. Reheat in a skillet with a splash of water or soy sauce. Chicken thighs also work well in this recipe.