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Close up of sticky hot honey chicken with red chili flakes and sesame seeds. (Hot Honey Chicken Bowls)

Hot Honey Chicken Bowls with Roasted Sweet Potatoes and Broccoli

These Hot Honey Chicken Bowls feature pan-seared chicken breast in a sticky amber glaze, served over fluffy jasmine rice with charred sweet potatoes and tender-crisp broccoli. A perfect 40-minute meal prep friendly dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 people
Course: Dinner, Lunch
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs chicken breast cut into 1-inch chunks (680g)
  • 1.5 cups jasmine rice dry (285g)
  • 2 medium sweet potatoes cubed (450g)
  • 3 cups broccoli florets fresh (210g)
  • 1/2 cup honey high quality (170g)
  • 2 tbsp apple cider vinegar (30ml)
  • 1 tsp crushed red chili flakes (2g)
  • 1 tbsp toasted sesame seeds for garnish
  • 2 stalks green onions sliced

Equipment

  • 1 Large Skillet For searing chicken
  • 1 Baking Sheet For roasting sweet potatoes
  • 1 Steamer basket For broccoli

Method
 

Roast Potatoes & Cook Rice
  1. Preheat oven to 400°F (200°C). Toss cubed sweet potatoes with oil and salt. Roast on a baking sheet for 20-25 minutes until edges are charred and caramelized.
  2. Rinse jasmine rice and combine with 2.25 cups (540ml) water. Bring to a boil, then simmer covered for 15 minutes. Fluff with a fork.
Chicken & Broccoli
  1. Season chicken chunks. Heat oil in a skillet and sear chicken for 3-4 minutes per side until golden brown and cooked through.
  2. Lower heat. Add garlic, honey, vinegar, and chili flakes. Simmer for 2-3 minutes until the sauce is thick, sticky, and amber-colored.
  3. Steam broccoli florets for 4-5 minutes until tender-crisp and vibrant green.

Notes

Use a high-smoke point oil like avocado or canola for the best sear.
Double the sauce if you prefer extra drizzling over the rice.