Spicy Honey Garlic Chicken Bowls

SAVE THIS FOR LATER, TO CREATE RECIPES FROM YOUR INGREDIENTS CHECK THE BIO

Calories: 510

Protein: 41g

Carbs: 47g

Fat: 18g

Serving Size: 1 bowl (serves 4)

Ingredients

For the Chicken

1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces

1/2 cup buttermilk

1 cup cornstarch

1 tsp smoked paprika

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp salt

1/4 tsp black pepper

2 tbsp olive oil

For the Zucchini

2 medium zucchinis, sliced into rounds

1 tbsp olive oil

1/2 tsp salt

1/4 tsp black pepper

For the Hot Honey Garlic Sauce

1/3 cup honey

2 tbsp hot sauce (adjust to taste)

3 cloves garlic, minced

1 tbsp soy sauce

1 tbsp apple cider vinegar

1/2 tsp red pepper flakes (optional)

For Serving

2 cups cooked jasmine rice

1 avocado, diced

2 green onions, sliced

Fresh herbs (cilantro, basil, or parsley)

Instructions

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

In a bowl, marinate the chicken pieces in buttermilk for 15 minutes.

In another bowl, mix the cornstarch, smoked paprika, garlic powder, onion powder, salt, and black pepper.

Remove chicken from the marinade and coat each piece in the cornstarch mixture. Place on the baking sheet and drizzle with olive oil.

Toss zucchini rounds with olive oil, salt, and pepper. Spread them on the same sheet with the chicken.

Bake for 20–25 minutes, flipping the chicken halfway through, until both are golden and crispy.

Meanwhile, make the sauce: combine honey, hot sauce, garlic, soy sauce, vinegar, and red pepper flakes in a saucepan. Simmer over medium heat for 2–3 minutes until slightly thickened.

Toss the baked chicken in the sauce until evenly coated.

Assemble each bowl with jasmine rice, saucy chicken, roasted zucchini, diced avocado, and sliced green onions. Top with fresh herbs.

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