Description
This Hot Honey Chicken Bowl recipe offers a vibrant and balanced meal with roasted chicken thighs and sweet potatoes, paired with quick pickled cucumbers, creamy avocado, and a sweet-spicy hot honey drizzle over fluffy white rice. Perfect for an easy yet flavorful dinner in under an hour.
Ingredients
Scale
Chicken and Sweet Potato
- 500 grams boneless skinless chicken thighs
- 1 large sweet potato, diced into 1.5 cm cubes
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon ground cumin
- ½ teaspoon salt
- ¼ teaspoon black pepper
Pickled Cucumber
- 1 small cucumber, thinly sliced
- 2 tablespoons rice wine vinegar
- 1 teaspoon sugar
- ¼ teaspoon salt
Other
- 2 cups cooked white rice
- 1 ripe avocado, sliced
- ¼ cup hot honey (see notes)
Instructions
- Preheat oven: Preheat your oven to 425°F (220°C) to prepare for roasting the chicken and sweet potatoes efficiently and evenly.
- Prepare sweet potatoes: In a large bowl, toss the diced sweet potatoes with half the olive oil, smoked paprika, garlic powder, cumin, salt, and black pepper until fully coated. Spread them out evenly on a baking sheet to roast.
- Season chicken: Use the same bowl to toss the chicken thighs with the remaining olive oil and the seasoning mixture. Arrange the chicken thighs on the same baking sheet alongside the sweet potatoes, making sure pieces don’t overlap for even cooking.
- Roast chicken and sweet potatoes: Place the baking sheet in the oven and roast for 25–30 minutes, turning the chicken and sweet potatoes halfway through to ensure they cook evenly. The chicken should be cooked through with an internal temperature of at least 165°F (74°C), and the sweet potatoes tender.
- Prepare pickled cucumber: While the chicken and potatoes roast, combine the thinly sliced cucumbers with rice wine vinegar, sugar, and salt in a small bowl. Allow this to sit for at least 10 minutes to quick pickle and develop flavor.
- Assemble the bowls: Divide the cooked white rice equally between two bowls. Top with the roasted chicken thighs, roasted sweet potatoes, quick pickled cucumbers, and sliced avocado.
- Drizzle with hot honey and serve: Finish each bowl with a generous drizzle of hot honey for a perfect balance of sweetness and heat. Serve immediately for optimal freshness and flavor.
Notes
- Hot honey can be store-bought or homemade by infusing honey with chili flakes.
- Feel free to substitute white rice with brown rice or quinoa for a healthier grain option.
- You can swap chicken thighs for chicken breasts if preferred, adjusting cooking time accordingly.
- Quick pickled cucumber adds a fresh, tangy contrast but can be omitted or replaced with fresh cucumber slices if desired.
- Leftovers can be stored in the fridge for up to 3 days; reheat before serving.
