Hot Honey Chicken Glow Bowl

Marie Hill brings us another recipe that combines mouth-watering goodness with "no, but this is really good for you" confidence. Enjoy!

Sweet heat meets Mediterranean balance in this bold, nourishing bowl. With a base of grains, vibrant veggies, yogurt-marinated chicken, and a kick of hot honey, this dish is built to fuel, hydrate, and satisfy—all while tasting like something you'd order twice.

Whether you're cooking for yourself or feeding the family, this meal works just as well for a quick weeknight dinner as it does for meal prep.

Ingredients (Serves 4)

Chicken & Roasted Veggies

• 4 boneless, skinless chicken breasts (about 1.5–1.7 lbs total raw)
• ½ cup plain Greek yogurt
• 2 tablespoons chili crisp
• 3 tablespoons hot honey (plus extra for glazing and garnish)
• 2 teaspoons garlic powder
• 2 teaspoons smoked paprika
• 2 teaspoons dried oregano
• Salt and pepper to taste
• 2 red bell peppers, sliced
• 1 large red onion, sliced
• 2 tablespoons olive oil

Bowl Build (Per Serving)

• ½ cup cooked quinoa or rice
• ~½ cup roasted veggies (onion + pepper mix)
• ¼ cup diced cucumber
• ¼ cup halved cherry tomatoes
• 2 tablespoons crumbled feta (about ½ oz / 14g)
• 2 tablespoons Kalamata olives (about 6–8 olives)
• Fresh dill or mint (optional)
• Lemon wedge
• 1 teaspoon hot honey to drizzle

Instructions

1. Marinate the Chicken
In a bowl, mix yogurt, chili crisp, hot honey, garlic powder, paprika, oregano, salt, and pepper. Add chicken and coat well.
Marinate for at least 2 hours—ideally 4 to 6 hours—for best flavor and tenderness.

2. Prep the Veggies
Toss sliced peppers and onions in olive oil, salt, and a pinch of paprika and oregano. Set aside.

3. Roast Everything
Preheat oven to 425°F.
Line a sheet pan with parchment paper.
Place chicken on one side, veggies on the other.
Roast for 22–25 minutes, or until chicken reaches 165°F internal temp.
Optional: In the final 3 minutes of baking, brush each chicken breast with extra hot honey for a caramelized finish.
Let chicken rest 5 minutes before slicing.

4. Assemble the Bowls
Divide the grain base between 4 bowls (½ cup per bowl).
Top with ~5–6 oz sliced chicken, roasted veggies, cucumber, tomatoes, feta, and olives.
Add herbs, a lemon wedge, and a final drizzle of hot honey.

Quick Homemade Hot Honey

Ingredients:

• ½ cup honey (raw and local, if possible)
• 1–2 teaspoons red pepper flakes
• Optional: splash of apple cider vinegar or lemon juice

Instructions:
Warm honey in a small saucepan over low heat. Add red pepper flakes and steep for 5–7 minutes.
Stir in vinegar or lemon juice if using. Let cool. Strain or leave flakes in. Store in a sealed glass jar at room temp.

Macro Breakdown (Per Serving)

Based on ½ cup cooked grain, ~5–6 oz cooked chicken, and standard toppings

Chicken Only (~5–6 oz cooked):

• Calories: ~250
• Protein: ~35g
• Carbohydrates: ~2g
• Fat: ~10g
• Includes marinade and basting ingredients (yogurt, chili crisp, hot honey, oil)

Veggies + toppings: ~150–170 cal depending on olive/feta amounts
Hot honey drizzle: ~20 cal (1 tsp)

Why This Bowl Works

• High protein (38g): Supports muscle tone, metabolism, and blood sugar balance
• Healthy fats (22g): Keep energy steady and promote satiety
• Carbs + fiber: Provide lasting fuel and aid digestion
• Fresh veggies: Rich in antioxidants, hydration, and micronutrients
• Greek yogurt marinade: Adds probiotic benefits and keeps chicken tender

Tips & Notes

• Marinate chicken for 2–6 hours for best results
• Baste with hot honey during the last 3 minutes of baking for caramelized edges
• Final drizzle of hot honey ties everything together and adds contrast
• Perfect for meal prep—store components separately to keep fresh all week
• Use local honey when possible: Raw, regional honey may support allergy relief, immunity, and gut health thanks to trace pollen, antioxidants, and natural enzymes. It also supports local beekeepers and cuts down on ingredient miles.