Baja Hot Honey Chicken Bowls

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat your oven to 200°C (400°F).

Step 2

Toss the cubed butternut squash and broccoli florets in a light drizzle of olive oil, salt, and pepper (keep them on separate sides of the baking sheet as broccoli cooks faster).

Step 3

Roast for 15–20 minutes until the squash is fork-tender with slightly charred edges, and the broccoli is crisp-tender. Remove broccoli early if needed.

Step 4

Rinse the rice thoroughly under cold water until it runs clear.

Step 5

Cook according to package instructions. Once done, fluff with a fork and set aside.

Step 6

Season the cubed chicken breasts with olive oil, garlic powder, smoked paprika, onion powder, salt, and pepper.

Step 7

Heat a large non-stick skillet over medium-high heat.

Step 8

Add the chicken in a single layer. Let it sear undisturbed for 3–4 minutes to get that deep brown color, then flip and cook for another 3 minutes until nearly cooked through.

Step 9

Whisk the honey, hot sauce, lime juice, and soy sauce together in a small bowl.

Step 10

Turn the skillet heat down to medium-low and pour the glaze directly over the chicken.

Step 11

Stir constantly for 2–3 minutes. The sugars in the honey will rapidly bubble and thicken, coating the chicken cubes in a glossy, sticky dark glaze. Remove from heat immediately so it doesn't burn.