Can I make hot honey chicken bowls with chicken breasts instead of thighs?

Yes, you can use boneless, skinless chicken breasts in place of chicken thighs. While chicken breasts are leaner, they will cook a bit faster, so make sure to check their internal temperature to ensure they don’t dry out.

How do I make hot honey sauce if I don’t have any?

To make your own hot honey sauce, simply combine regular honey with a dash of hot sauce or red pepper flakes to taste. Stir it together until you get your desired level of heat and sweetness.

Can I prep the ingredients for hot honey chicken bowls in advance?

Absolutely! You can peel and chop the sweet potatoes, chop the broccoli, and even marinate the chicken with the seasoning in advance. Store everything in separate containers in the fridge for up to 2 days, and then just assemble and cook when you're ready.

How can I store leftovers of hot honey chicken bowls?

Leftover hot honey chicken bowls can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the oven or microwave until warmed through. You can also add a little more hot honey drizzle for extra flavor when reheating.

Hot Honey Chicken Bowl: Quick & Flavorful Weeknight Dinner

Description

Hot honey chicken bowls are a flavorful sheet pan meal that brings together juicy chicken thighs, crispy bacon, roasted sweet potatoes, and tender broccoli, all topped with a spicy-sweet hot honey drizzle. This dish is easy to prepare, perfect for weeknight dinners or meal prepping for the week. It’s a satisfying, well-balanced meal with a blend of savory, sweet, and spicy flavors.

Ingredients

Scale

3 medium sweet potatoes, peeled and chopped
8 boneless, skinless chicken thighs
8 slices of bacon, chopped
3–4 broccoli crowns, chopped
2 tsp salt
1/2 tsp black pepper
2 tsp smoked paprika
2 tsp garlic powder
2 tsp onion powder
1 tbsp brown sugar
2 tbsp olive oil
1/4 cup hot honey (or regular honey)
Red pepper flakes (optional, for added heat)

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 400°F (200°C). Line two rimmed baking sheets with parchment paper.
Peel and chop the sweet potatoes into cubes and spread them on one sheet pan.
Pat the chicken thighs dry with a paper towel and arrange them on the second sheet pan. Unroll any folded chicken thighs for even cooking. Add chopped bacon to the same pan as the chicken.
Chop the broccoli into florets and set aside.
Drizzle olive oil over the sweet potatoes, chicken, and bacon, and toss to coat evenly.
In a small bowl, mix together salt, pepper, garlic powder, onion powder, smoked paprika, and brown sugar. Sprinkle the seasoning over the chicken and sweet potatoes. Toss again to ensure everything is well-coated.
Place the sweet potatoes and chicken in the oven. Roast for about 20 minutes.
After 20 minutes, toss the sweet potatoes and add the broccoli to the pan. Continue roasting for another 20-25 minutes, or until the chicken is cooked through and the veggies are tender.
Remove the pans from the oven. Drizzle hot honey over the chicken and veggies, adding red pepper flakes for extra spice if desired.
Serve the hot honey chicken, sweet potatoes, bacon, and broccoli in bowls, and enjoy!

Notes

For extra crispy veggies, ensure they are evenly spread out on the baking sheet without overcrowding.
If you prefer a milder flavor, reduce the amount of red pepper flakes or skip them entirely.
You can substitute sweet potatoes with cauliflower for a lower-carb option.
Leftovers can be stored in an airtight container in the fridge for up to 3 days.
This dish can be made ahead of time and reheated for an easy lunch or dinner throughout the week.

Nutrition

Serving Size: 1 bowl
Calories: 400
Sugar: 15g
Sodium: 800mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 6g
Protein: 30g
Cholesterol: 120mg