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Spicy Honey Chicken Rice Bowls

Bols de poulet a la sauce au miel epice
Breasts Poke bowl Oven Skillet Favourites Routine Ready Recipes
4 Portions
25 min Prepping
40 min Cooking
Recipe Easy

Ingredients

  • 250 ml (1 cup) brown rice
  • 2 medium sweet potatoes, peeled and cubed
  • 30 ml (2 tbsp) olive oil
  • 10 ml (2 tsp) sweet smoked paprika
  • Salt and pepper, to taste
  • 15 ml (1 tbsp) minced garlic

For the spicy honey sauce:

  • 60 ml (¼ cup) honey
  • 30 ml (2 tbsp) melted butter
  • 30 ml (2 tbsp) cayenne pepper hot sauce (such as Frank’s RedHot)
  • 15 ml (1 tbsp) apple cider vinegar

For the coleslaw:

  • 500 ml (2 cups) shredded red cabbage
  • 500 ml (2 cups) grated carrots
  • 60 ml (¼ cup) mayonnaise
  • 15 ml (1 tbsp) apple cider vinegar
  • 15 ml (1 tbsp) maple syrup
  • Salt and pepper, to taste

Directions

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  1. Preheat the oven to 400°F (205°C).
  2. Cook the brown rice following the package instructions.
  3. While the rice is cooking, spread the sweet potato cubes on a parchment-lined baking sheet. Drizzle with half of the oil and sprinkle with smoked paprika. Season with salt and pepper, then toss to coat evenly. Spread the cubes out on the sheet and bake for 25–30 minutes, turning the cubes halfway through. Remove from the oven.
  4. In a bowl, whisk together the sauce ingredients. Set aside.
  5. In a large skillet over medium heat, heat the remaining oil. Add the diced chicken and minced garlic. Cook for 8 –10 minutes, stirring occasionally, until the chicken is no longer pink inside.
  6. Pour the sauce into the skillet. Stir and cook for another 3–4 minutes, until heated. Remove from heat.
  7. In a large bowl, combine the ingredients for the coleslaw.
  8. When ready to serve, divide the rice among bowls. Top with roasted sweet potatoes, spicy honey chicken, and coleslaw.