Hot Honey Chicken and Quinoa Bowls
Hot Honey Chicken and Quinoa Bowls
Ingredients
For the Hot Honey Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tablespoon cornstarch
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1/4 cup honey
- 2 tablespoons hot sauce, (e.g., Frank's RedHot or sriracha)
- 1 tablespoon apple cider vinegar
For the Quinoa
- 1 cup quinoa, rinsed
- 2 cups chicken broth, or water
- 1/4 teaspoon salt
For the Bowl Assembly
- 1 avocado, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped, for garnish
- 1 lime, cut into wedges, for serving
Instructions
- 1
Cook the quinoa: In a medium saucepan, combine the rinsed quinoa, chicken broth (or water), and 1/4 teaspoon of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
⏱️ 25 min
- 2
Prepare the chicken: In a medium bowl, toss the chicken pieces with cornstarch, smoked paprika, garlic powder, 1/2 teaspoon salt, and black pepper until evenly coated.
⏱️ 5 min
- 3
Cook the chicken: Heat olive oil in a large skillet or cast-iron pan over medium-high heat. Add the seasoned chicken in a single layer, being careful not to overcrowd the pan. Cook for 4-6 minutes, flipping occasionally, until browned and cooked through. Remove chicken from the skillet and set aside.
⏱️ 8 min
- 4
Make the hot honey sauce: In the same skillet (no need to clean), reduce heat to medium-low. Add honey, hot sauce, and apple cider vinegar. Whisk constantly for 1-2 minutes until the sauce thickens slightly and is well combined. Be careful not to burn the honey.
⏱️ 3 min
- 5
Coat the chicken: Return the cooked chicken to the skillet with the hot honey sauce. Toss gently to coat all the chicken pieces evenly. Cook for another 1-2 minutes, allowing the sauce to glaze the chicken.
⏱️ 3 min
- 6
Assemble the bowls: Divide the cooked quinoa among four serving bowls. Top each with a generous portion of the hot honey chicken. Arrange diced avocado, halved cherry tomatoes, and sliced red onion around the chicken.
⏱️ 7 min
- 7
Garnish and serve: Garnish each bowl with fresh chopped cilantro and serve immediately with lime wedges on the side.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Hot Honey Chicken and Quinoa Bowls
For the Hot Honey Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tablespoon cornstarch
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1/4 cup honey
- 2 tablespoons hot sauce, (e.g., Frank's RedHot or sriracha)
- 1 tablespoon apple cider vinegar
For the Quinoa
- 1 cup quinoa, rinsed
- 2 cups chicken broth, or water
- 1/4 teaspoon salt
For the Bowl Assembly
- 1 avocado, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped, for garnish
- 1 lime, cut into wedges, for serving
Instructions
- 1
Cook the quinoa: In a medium saucepan, combine the rinsed quinoa, chicken broth (or water), and 1/4 teaspoon of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
⏱️ 25 min - 2
Prepare the chicken: In a medium bowl, toss the chicken pieces with cornstarch, smoked paprika, garlic powder, 1/2 teaspoon salt, and black pepper until evenly coated.
⏱️ 5 min - 3
Cook the chicken: Heat olive oil in a large skillet or cast-iron pan over medium-high heat. Add the seasoned chicken in a single layer, being careful not to overcrowd the pan. Cook for 4-6 minutes, flipping occasionally, until browned and cooked through. Remove chicken from the skillet and set aside.
⏱️ 8 min - 4
Make the hot honey sauce: In the same skillet (no need to clean), reduce heat to medium-low. Add honey, hot sauce, and apple cider vinegar. Whisk constantly for 1-2 minutes until the sauce thickens slightly and is well combined. Be careful not to burn the honey.
⏱️ 3 min - 5
Coat the chicken: Return the cooked chicken to the skillet with the hot honey sauce. Toss gently to coat all the chicken pieces evenly. Cook for another 1-2 minutes, allowing the sauce to glaze the chicken.
⏱️ 3 min - 6
Assemble the bowls: Divide the cooked quinoa among four serving bowls. Top each with a generous portion of the hot honey chicken. Arrange diced avocado, halved cherry tomatoes, and sliced red onion around the chicken.
⏱️ 7 min - 7
Garnish and serve: Garnish each bowl with fresh chopped cilantro and serve immediately with lime wedges on the side.
⏱️ 2 min