Elevate your meal game with these Hot Honey Chicken and Rice Vegetable Bowls! Perfectly seasoned chicken tenders glazed with homemade or store-bought sweet and spicy hot honey sauce are served over a bed of fluffy rice and fresh, colorful veggies. This wholesome and delicious dish is easy to prepare and great for meal prep, weeknight dinners, or a quick lunch option.
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Table of Contents
Key Ingredients
- Chicken Tenderloins or Breasts
- All Purpose Flour
- Spices
- Hot Honey Sauce (Homemade recipe below or Store-Bought)
- Rice
- Vegetables
How it Tastes
The hot honey glaze combines the sweetness of honey with a spicy kick, creating a harmonious balance that tantalizes the taste buds. The heat from the spice is mellowed by the natural sweetness of the honey, resulting in a rich and flavorful coating that enhances the savory notes of the chicken.
What Type of Chicken to Use
You can use chicken tenderloins or chicken breasts. Tenderloins are the thin strips of meat located on the underside of the chicken breast. They are naturally tender and cook quickly, making them ideal for this recipe. Chicken breasts are easy to cut into uniform strips if you don’t have tenderloins.
Cook Method
You can air fry the chicken or cook it them on the stove.
What Type of Rice to Use
I use jasmine rice along with my Chipotle Cilantro Lime Rice recipe. Here are some options:
- White rice – This is a classic option that is mild in flavor and has a soft, fluffy texture. It’s a good option if you prefer mild-tasting rice. It will come in short grain (sticky and sweet), medium grain (not as sticky, more pronounced flavor), and long grain (the least sticky).
- Sushi rice – A short-grain rice that is commonly used in Japanese cuisine. It has a sticky texture that makes it easy to form into bowls and holds toppings in place.
- Jasmine rice – This is a fragrant rice that has a floral aroma and a soft, slightly sticky texture. It’s a good option if you want to add some extra flavor to your bowl.
- Basmati rice: A long-grain rice that has a nutty flavor.
- Wild rice: Wild rice is a type of grass that is not actually a type of rice. It has a nutty flavor and a chewy texture. It is a good choice for rice bowls because it is a more unique and flavorful option.
What Vegetables to Add
You can’t go wrong with what you choose. Add in your favorite vegetables. Switch it up so you can make the bowls often! Here are some suggestions:
- Traeger Smoked Corn on the Cob
- Black Beans
- Avocado
- Cucumbers
- Bell Peppers
- Green Onions
- Spinach
- Shaved Brussel Sprouts
- Mixed Greens
- Romaine Lettuce
- Edamame
- Tomatoes
- Cabbage Slaw
- Mushrooms
- Air Fryer Asparagus
- Broccoli
- Carrots
- Snow Peas
How to Make Hot Honey Chicken and Rice Bowls
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
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- Combine the hot sauce, butter, and honey. Stir until well combined. You can use the stove top at medium heat or the microwave.
- Pat the chicken dry.
- Combine spices in a bowl with the flour and sprinkle the flour over the chicken and rub it in.
- Air fry or bake the chicken.
- Drizzle with hot honey sauce.
- Assemble the bowls with chicken, rice, and vegetables.
How to Tell When the Chicken is Fully Cooked
Use a meat thermometer to test the internal temperature of the chicken. Insert the thermometer into the thickest part of the meat. Ensure the chicken reaches a minimum internal temperature of 165 degrees. This is when it’s safe to eat. The chicken will cook at varying speeds and times based on the size and thickness of the chicken. You should use a meat thermometer for safety.
How to Make it Less Spicy
If you make your own sauce you can directly control the amount of heat and spice. You can use less cayenne pepper or omit it completely. You can also use a mild hot sauce brand instead one with a lot of heat. It’s much easier to make this less spicy if you make your own sauce (recipe instructions provided below) as opposed to using store-bought.
Breaded Chicken
These tenders are lightly breaded using all-purpose flour. If you are looking for thick, breaded chicken tenders that are crunchy, I recommend double breading the chicken.
With this process, the chicken is coated in seasoned flour, then dipped in egg and buttermilk, and again in the seasoned flour. It gets coated in flour twice. Check out my Chicken Fried Chicken recipe for ingredients and instructions on how you can use that method.
Sauces to Pair and Drizzle
- Creamy Southwest Salad Dressing
- Ranch
- Blue Cheese
- BBQ Sauce
- Garlic Aioli
- Buffalo Sauce
- Honey Mustard
- Sriracha Mayo
- Chili Lime Sauce
- Yogurt Dill Sauce
- Sweet Chili Sauce
- Teriyaki Sauce
How to Store Leftovers
Place the chicken pieces in an airtight container. You can also wrap them tightly in aluminum foil or plastic wrap. Store the container in the refrigerator. The chicken should be consumed within 3-4 days.
How to Reheat
Reheat the chicken in the oven at 350 degrees in the oven or the air fryer until heated through. Reheating on the stove with a small amount of oil also works well. Microwaving is an option but it may result in dry chicken.
Freezing
The chicken can be stored tightly covered and sealed for 2-3 months in the freezer. Defrost in the fridge overnight.
Hot Honey Chicken and Rice Bowls
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also get our free digital cookbook with 30-Minute One-Pot Recipes and weekly recipes and tips.
Equipment
Ingredients
- 12-16 oz skinless chicken tenderloins or chicken breasts
- ¼ cup all purpose flour
- ¼-1/2 teaspoon cayenne pepper
- ¼-1/2 teaspoon smoked paprika
- ¼-1/2 teaspoon garlic powder
- ¼-1/2 teaspoon onion powder
- salt and pepper to taste
- cooking oil spray I used olive oil
Homemade Hot Honey Sauce (or you can use store-bought)
Toppings
- 2 cups cooked rice
- 2 cups vegetables
- ¼ cup sliced bell peppers
Instructions
Hot Honey Sauce
- Combine the ingredients and stir until well combined. You can use the stove top at medium heat or the microwave.
Chicken
- Pat the chicken dry.
- Combine the spices in a bowl with the flour and sprinkle the flour over the chicken and rub it in. Be sure to season both sides and the edges. Add enough to fully coat both sides, add more spices if you need it.
Air Fryer Instructions
- Place the chicken in the air fryer basket. Spray with cooking oil. If you see white areas on the chicken from the flour, spray with oil or these areas won't crisp.
- Air fry the chicken at 400 degrees for 10 minutes. Open the air fryer and drizzle half of the hot honey sauce over the chicken.
- Air fry for an additional 5-8 minutes or until the chicken reaches a minimum internal temperature of 165 degrees and it is crisp enough for your liking. Use a meat thermometer to test the internal temperature. Cook time will vary.
- Drizzle the remaining hot honey sauce over the chicken. Allow the chicken to rest for 5-10 minutes before slicing.
Baked Chicken Instructions
- Preheat oven to 425 degrees. Place an oven-safe baking rack on a baking sheet or a sheet pan. Lightly spray with non-stick spray. (The baking rack will produce crispy tenders and is optional. You can use just the sheet pan with parchment paper if you wish).
- Place the breaded tenders on the rack or sheet pan. Spritz the tenders with cooking oil spray. If you see white areas on the chicken from the flour, spray with oil or these areas won't crisp.
- Bake for 10 minutes.
- Flip each chicken tender, be careful so that you do not lose any of the breading. Drizzle the tenders with half of the hot honey sauce. Bake for another 10 minutes or until the chicken reaches an internal temperature of 165 degrees.
- Remove the tenders from the oven. Drizzle the tenders in the remaining hot honey sauce.
- Allow the chicken to rest for 5-10 minutes before slicing.
Bowl Assembly
- Add the cooked chicken and the toppings to a bowl and serve.
Notes
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
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