What's the best way to reheat them?

Add a teaspoon of water to the bowl. Place a damp paper towel over the bowl. Microwave on medium for 2 minutes. The damp paper towel lid steams the chicken and rice. The honey glaze stays in place.

Can I air fry the sweet potatoes?

Yes. Air fry sweet potato cubes for 12 to 15 minutes at 400°F (200°C). Toss the contents of the air fryer basket halfway through cooking.

Chicken thighs instead of breasts?

I would offer chicken thighs without changing how you organize the food presentation. Chicken thighs have more moisture and other advantages when pan-cooked. Chicken thighs should be cooked 1-2 minutes longer than chicken breasts.

Why is my hot honey sauce thin?

First, simmer the hot honey and hot sauce mixture for 2 to 3 minutes without butter. Simmering reduces excess liquid. Then, add cold butter. Cold butter helps emulsify and thicken the hot honey glaze. The hot honey glaze should be thick enough to coat the back of a spoon before being tossed with cooked chicken. If the hot honey tastes too cloying, add 1 additional teaspoon of apple cider vinegar. Apple cider vinegar helps keep the sauce from running down into the rice as quickly.

Is this bowl very spicy?

It has a medium level of spiciness. Consider using a less spicy hot sauce or reducing the amount of dried red pepper flakes added as a topping.

Hot Honey Chicken Bowls with Sweet Potatoes and Broccoli

By Emma CollinsOct 15, 2026

Prep

15 min

Cook

25 min

Total

40 min

Servings

Level

Easy

Jump to recipe

These bowls of hot honey chicken are enough to serve four people as meal prep meals. All components except the sauce (the rice, chicken, sweet potatoes, and broccoli) can be cooked ahead of time and portioned into serving sizes. The sauce can be cooked ahead of time and added when serving the chicken.

Hot Honey Chicken Bowls with Sweet Potatoes and Broccoli

I place pieces of sweet potato on a rimmed baking sheet with some space between them. If the pieces touch, the sweet potatoes won't cook properly due to trapped steam. Bake for 20 to 25 minutes, flipping halfway through, until the edges are dark brown and shrunken. The browned edges I like are shown in the photographs here (darker brown edges).

I suggest patting the chicken dry before cooking it in cast iron or stainless steel. Cook over medium-high heat without moving the chicken for 3 minutes before flipping to brown it. To avoid cooking the chicken in batches or ending up with pale chicken from its own juices, don't overcrowd the pan.

Steam broccoli for 4 to 5 minutes. To serve immediately, do not cover and remove from heat when broccoli is bright green. Hot sauce and apple cider vinegar in the honey mixture help offset the sweetness of the dish. Cold butter in the honey mixture helps create a shiny sauce. I add chicken in the center of the broccoli and green onion and chili flakes on top.

Why this recipe works

Four servings can be made in advance and consumed at lunch or dinner.
The glazed chicken can be reheated without losing the glaze. There is rice under the chicken that can soak up any extra glaze.
Sweet potatoes can be cooked with rice and broccoli. Cook chicken in the skillet so that all parts of the meal can be served at about the same time.
Each serving includes chicken, rice, vegetables, and spicy honey sauce.
You might try a milder hot sauce or other hot topping.

Instructions

Preheat the oven to 400°F (200°C).

Toss the sweet potato cubes with 1.5 tbsp of avocado oil and salt.

Spread the sweet potatoes in a single layer on a large rimmed baking sheet, leaving space between the pieces.

Roast for 20 to 25 minutes, flipping halfway through, until the edges are dark brown and slightly shrunken.

Cook the rinsed rice according to the package instructions. Keep it warm.

Bring 1 inch of water to a boil in a pot fitted with a steamer basket.

Add the broccoli, cover tightly, and steam for 4 to 5 minutes.

Remove the broccoli from the heat and uncover it immediately when it turns green.

Pat the chicken cubes dry with paper towels, then season them with salt and black pepper.

Heat the remaining 1.5 tbsp avocado oil in a heavy-bottomed skillet over medium-high heat until it shimmers.

Add the chicken in a single layer, working in batches if needed.

Leave the chicken undisturbed for 3 minutes, then flip and cook for another 2 to 3 minutes until browned and cooked through. Remove it from the pan.

Combine the honey, hot sauce, and apple cider vinegar in a small saucepan over medium heat and bring the mixture to a light simmer.

Whisk in the cold butter and dried red chili flakes until the sauce is thick and coats the back of a spoon.

Toss the seared chicken with the hot honey sauce until coated.

Divide the rice among bowls, then add the chicken, sweet potatoes, and broccoli. Garnish with green onions and extra red chili flakes.

FAQ

Prepared bowls of this dish can be refrigerated in airtight containers for up to 4 days. Keep broccoli in a separate part of the container from the glazed chicken. Broccoli should not absorb much of the glaze.

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Lunch Dinner Chicken Meal Prep Stovetop

Hot Honey Chicken Bowls with Sweet Potatoes and Broccoli

Name: Hot Honey Chicken Bowls with Sweet Potatoes and Broccoli
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 1/2 lb boneless skinless chicken breasts (cut into 1-inch cubes); 2 large sweet potatoes (cut into 1/2-inch cubes); 3 cups fresh broccoli florets; 1 1/2 cups long-grain white rice (rinsed); 1/2 cup honey; 2 tbsp hot sauce (such as Sriracha or Frank's); 1 tbsp apple cider vinegar; 1 tbsp unsalted butter (cold); 3 tbsp avocado oil (divided); 1 tsp dried red chili flakes (plus more for garnish); 2 stalks green onions (finely chopped); kosher salt (to taste); cracked black pepper (to taste)

By Emma CollinsOct 15, 2026

Prep

15 min

Cook

25 min

Total

40 min

Servings

Level

Easy

Jump to recipe

Why this recipe works

Four servings can be made in advance and consumed at lunch or dinner.
The glazed chicken can be reheated without losing the glaze. There is rice under the chicken that can soak up any extra glaze.
Sweet potatoes can be cooked with rice and broccoli. Cook chicken in the skillet so that all parts of the meal can be served at about the same time.
Each serving includes chicken, rice, vegetables, and spicy honey sauce.
You might try a milder hot sauce or other hot topping.

Ingredients

Servings4

•1 ½ lb boneless skinless chicken breasts (cut into 1-inch cubes)
•2 large sweet potatoes (cut into 1/2-inch cubes)
•3 cups fresh broccoli florets
•1 ½ cups long-grain white rice (rinsed)
•½ cup honey
•2 tbsp hot sauce (such as Sriracha or Frank's)
•1 tbsp apple cider vinegar
•1 tbsp unsalted butter (cold)
•3 tbsp avocado oil (divided)
•1 tsp dried red chili flakes (plus more for garnish)
•2 stalks green onions (finely chopped)
•kosher salt (to taste)
•cracked black pepper (to taste)

Instructions

1
Preheat the oven to 400°F (200°C).
2
Toss the sweet potato cubes with 1.5 tbsp of avocado oil and salt.
3
Spread the sweet potatoes in a single layer on a large rimmed baking sheet, leaving space between the pieces.
4
Roast for 20 to 25 minutes, flipping halfway through, until the edges are dark brown and slightly shrunken.
5
Cook the rinsed rice according to the package instructions. Keep it warm.
6
Bring 1 inch of water to a boil in a pot fitted with a steamer basket.
7
Add the broccoli, cover tightly, and steam for 4 to 5 minutes.
8
Remove the broccoli from the heat and uncover it immediately when it turns green.
9
Pat the chicken cubes dry with paper towels, then season them with salt and black pepper.
10
Heat the remaining 1.5 tbsp avocado oil in a heavy-bottomed skillet over medium-high heat until it shimmers.
11
Add the chicken in a single layer, working in batches if needed.
12
Leave the chicken undisturbed for 3 minutes, then flip and cook for another 2 to 3 minutes until browned and cooked through. Remove it from the pan.
13
Combine the honey, hot sauce, and apple cider vinegar in a small saucepan over medium heat and bring the mixture to a light simmer.
14
Whisk in the cold butter and dried red chili flakes until the sauce is thick and coats the back of a spoon.
15
Toss the seared chicken with the hot honey sauce until coated.
16
Divide the rice among bowls, then add the chicken, sweet potatoes, and broccoli. Garnish with green onions and extra red chili flakes.