A well-balanced bowl featuring hot honey-glazed chicken, roasted sweet potatoes, fresh vegetables, and creamy avocado over fluffy grains. A simple, flavorful meal that’s perfect for meal prep or weeknight dinners.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
1.5 lbs boneless, skinless chicken thighs or breasts
2 tbsp olive oil
3 tbsp honey
3 tbsp hot sauce (adjust to taste)
2 garlic cloves, minced
1 tsp smoked paprika
Salt and pepper to taste
2 cups cooked brown rice or quinoa
1 large sweet potato, diced
1 cup shredded cabbage or slaw mix
1/2 cucumber, sliced
1/2 cup pickled red onions
1 avocado, sliced
1 lime, cut into wedges
Optional: ranch, yogurt dressing, or tahini-lime sauce
Instructions
-
Mix olive oil, hot sauce, honey, garlic, paprika, salt, and pepper in a bowl. Add chicken and marinate for 30 minutes.
-
Cook chicken in a skillet over medium heat until browned and cooked through. Rest and slice.
-
Roast sweet potatoes at 425°F for 25–30 minutes.
-
Cook rice or quinoa and fluff with a fork.
-
Prepare fresh toppings: slice cucumber, shred cabbage, slice avocado, and quick-pickle onions.
-
Build bowls: grains first, then sweet potatoes, chicken, veggies, and toppings.
-
Add sauce and lime juice before serving.