Hot Honey Chicken Bowls
A delightful fusion of sweet and spicy, Hot Honey Chicken Bowls feature succulent chicken glazed in hot honey, paired with roasted mixed veggies and fluffy quinoa, topped with a creamy feta sauce.
Ingredients
For the Base
- 2 pieces chicken breasts You can swap with thighs for a juicier option.
- ¼ cup hot honey If unavailable, blend regular honey with a pinch of cayenne for spice.
- 4 cups mixed veggies (like bell peppers, zucchini, carrots) Feel free to switch up the veggies to your favorites, like broccoli or asparagus.
- 1 cup quinoa Substitute with brown rice or any grain of your choice if preferred.
- to taste tablespoon Olive oil For drizzling.
For the Sauce
- ½ cup Greek yogurt Use a dairy-free yogurt for a lactose-free version or sour cream for a tangy twist.
- ½ cup feta cheese
For Seasoning
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- to taste teaspoon Salt and pepper
Instructions
Preparation
- Preheat your oven to 400°F (200°C) to ensure a crispy texture on the chicken and veggies.
- Toss the chicken breasts in hot honey and season with garlic powder, paprika, salt, and pepper. Ensure they are evenly coated.
- Place the chicken breasts on a baking sheet, surrounded by the mixed veggies drizzled with olive oil.
Cooking
- Bake in the preheated oven for 25-30 minutes or until the chicken is cooked through and veggies are tender.
- While baking, prepare the quinoa according to package instructions, usually rinsing, boiling, and simmering for about 15 minutes.
- Blend Greek yogurt, feta cheese, and a touch of hot honey until smooth for the sauce.
- Serve the hot honey chicken over a bed of quinoa with roasted veggies and drizzle with the creamy feta sauce on top.
Notes
Marinate the chicken for 30 minutes for a deeper flavor. Line your baking sheet for easy clean-up. Use fresh herbs and a sprinkle of crushed nuts for added taste and texture.