Hot Honey Chicken Bowls

Name: Hot Honey Chicken Bowls
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 10½ oz White Rice; 1 tsp Salt; 1¼ lb Chicken Breast; 1 tbsp Olive Oil; 1 tsp Garlic Powder; 1 tsp Paprika; 10½ oz Cabbage; 1 Carrot; 1 tbsp Apple Cider Vinegar; 3 oz Greek Yogurt; 9 oz Corn; 3 tbsp Hot Honey; 2 Avocados

By Eatpace

Air-fried chicken tossed in hot honey tops rice bowls with corn, avocado, and a tangy cabbage slaw. The slaw can be made while the chicken cooks.

Total: 40 min; 15 prep · 25 cook
Serves: 4; Scale it below
Calories: 748; kcal per serving
Protein: 46g; per serving

Plan this dinner Jump to recipe

A bowl of hot honey chicken and rice with corn, sliced avocado, and cabbage slaw.

40 min

Method

6 steps 15 min prep · 25 min cook

Prep

Step 1. Bring White Rice, Water, and half the Salt to a boil in a saucepan. Cover, reduce the heat to low, and cook until the water is absorbed, about 15 minutes.
Step 2. Remove the rice from the heat and let it stand, covered, until tender, about 10 minutes. Fluff with a fork.
Step 3. Meanwhile, toss Chicken Breast with Olive Oil, Garlic Powder, Paprika, and the rest of the Salt. Preheat the air fryer to 400°F (200°C).
Step 4. Air-fry the chicken in a single layer at 400°F (200°C), in batches if needed, turning halfway through, until browned and no longer pink inside, about 12 minutes per batch.
Step 5. Meanwhile, toss Cabbage and Carrot with Apple Cider Vinegar and Greek Yogurt. Set aside the Corn for the bowls.

Finish & serve

Step 6. Toss the cooked chicken with Hot Honey in a clean bowl. Divide the rice among bowls and add the chicken, slaw, corn, and Avocado.

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Tips

Good to know

Check the largest chicken pieces with an instant-read thermometer; they should reach 165°F.

Swap it

Use a dairy-free plain yogurt in the slaw if needed.

Leftovers

Cool leftover rice promptly and refrigerate it with the chicken for up to 3 days; store the slaw and avocado separately.

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