Ever have one of those nights where you’re craving something that feels like a treat but is still totally good for you, all while being ready in a flash? That’s exactly the magic of these Honey Garlic Chicken Bowls. They’re the kind of meal that makes you feel like you’ve really got your life together, even if the rest of the day was pure chaos. It’s a perfect solution for those busy weeknights when you need healthy dinner ideas that don’t skimp on flavor. Whether you start with fresh chicken breast or grab a rotisserie chicken to make things even faster, this recipe is here to become your new go-to.
Why You’ll Love This
What’s not to love? This recipe is the full package. It’s one of those incredibly simple chicken recipes that delivers on its promise. You get a sweet and savory sticky honey garlic sauce coating tender chicken, served over fluffy quinoa and a pile of colorful, crisp-tender veggies. It’s a complete, balanced, and utterly delicious meal in a single bowl. But the real win? It’s so incredibly versatile and quick to pull together. Perfect for meal prep, a fast family dinner, or even using up that leftover rotisserie chicken. Honestly, it’s a crowd-pleaser that just happens to be good for you, too.
Ingredients You’ll Need
- For the Chicken & Sauce: 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces, 1/3 cup honey, 1/3 cup low-sodium soy sauce (or tamari), 4 cloves garlic, minced, 1 tablespoon minced fresh ginger, 2 tablespoons rice vinegar, 1 tablespoon olive oil, 1 tablespoon cornstarch, 2 tablespoons water.
- For the Quinoa: 1 cup uncooked quinoa, rinsed, 2 cups low-sodium chicken or vegetable broth.
- For the Veggies: 1 large head of broccoli, cut into florets, 1 red bell pepper, sliced, 1 tablespoon olive oil, Salt and black pepper to taste.
- For Garnish: Toasted sesame seeds and sliced green onions.
Let’s Get Cooking Step by Step
- First, get your quinoa cooking. In a medium saucepan, combine the rinsed quinoa and broth. Bring it to a boil, then immediately reduce the heat to low, cover, and let it simmer for about 15 minutes. You’ll know it’s done when the liquid is absorbed and the little tails have spiraled out. Take it off the heat, keep it covered, and let it steam for 5 more minutes. Then, fluff it with a fork.
- While the quinoa works its magic, preheat your oven to 400°F (200°C). Toss your broccoli florets and sliced bell pepper with that tablespoon of olive oil on a large baking sheet. Season them generously with a pinch of salt and pepper. Roast for 15-20 minutes, or until the edges are just starting to get those beautiful, tasty brown spots.
- Now, for the star of the show: the chicken. Pat your chicken pieces dry with a paper towel—this helps them get a nice sear instead of steaming. Whisk together the honey, soy sauce, minced garlic, minced ginger, and rice vinegar in a small bowl or measuring cup. In a separate tiny bowl, make a slurry by mixing the cornstarch with the 2 tablespoons of water until it’s smooth.
- Heat the tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken pieces in a single layer (you might need to do this in two batches to avoid crowding the pan) and cook for about 5-7 minutes, turning occasionally, until they’re cooked through and nicely browned on the outside. Transfer the cooked chicken to a clean plate.
- Reduce the skillet heat to medium-low. Pour your honey garlic sauce mixture into the skillet. Let it come to a gentle simmer. Give your cornstarch slurry another quick stir and then slowly whisk it into the simmering sauce. Keep whisking for a minute or two until the sauce thickens beautifully and becomes glossy.
- Add the cooked chicken back into the skillet and toss it until every piece is lovingly coated in that incredible sticky honey garlic sauce. Let it heat through for another minute.
- Time to build your bowls! Scoop a generous bed of fluffy quinoa into each bowl, top with a handful of those gorgeous roasted veggies, and pile on the saucy chicken. A final sprinkle of sesame seeds and green onions makes it perfect. So good.
Honey Garlic Sauce Notes
This sauce is the heart of the dish, and getting it right is easier than you think. The key is the cornstarch slurry—it’s what transforms the thin, watery mixture into that glorious, sticky, cling-to-the-chicken glaze we all want. Don’t add the cornstarch directly to the hot liquid, or you’ll get lumps! Always mix it with a cold liquid like water first. And taste it! Honestly, if you like a stronger garlic punch, add another clove. If you want it a bit tangier, a splash more rice vinegar will do the trick. Make it yours.
Serving Ideas & Pairings
These bowls are a complete meal all on their own, but they play well with others, too. If you’re not feeling quinoa, this saucy chicken is fantastic over brown rice, cauliflower rice, or even soba noodles. A simple side like a light cucumber salad or a handful of crisp wonton strips for crunch would be delightful. For a real comfort food twist, serve it alongside some quick steamed edamame or creamy avocado slices. It’s one of those healthy chicken recipes that fits right in no matter what.
Variations & Substitutions
The beauty of this recipe is its flexibility. Out of chicken breasts? Thighs work wonderfully for extra juiciness. Need a veggie swap? Try zucchini, snap peas, or carrots instead of broccoli and bell pepper. For a vegetarian version, swap the chicken for cubed extra-firm tofu or chickpeas and use vegetable broth. Don’t have fresh ginger? A half teaspoon of ground ginger will work in a pinch. And if you’re looking to cut back on sugar, you can reduce the honey by a tablespoon or two—the sauce will be a little less sticky but still packed with flavor.
Storage & Reheating
This is a meal prep dream! Let the components cool completely before storing. Keep the quinoa, roasted veggies, and saucy chicken in separate airtight containers in the fridge for up to 4 days. To reheat, the microwave works just fine—splash a tiny bit of water over the chicken to help the sauce loosen up as it warms. You can also reheat the chicken and veggies in a skillet over medium heat until warm. I don’t recommend freezing the assembled bowls with the veggies, as they can get mushy when thawed, but the saucy chicken freezes beautifully for up to 3 months.
Frequently Asked Questions
- Can I use a rotisserie chicken to make this even faster? Absolutely! This is one of the best shredded chicken recipes for a quick turnaround. Shred about 3-4 cups of rotisserie chicken. Simply prepare the honey garlic sauce in the skillet as directed, let it thicken, and then toss the pre-cooked chicken in it to warm through and coat. Dinner is served in under 15 minutes.
- Is this recipe gluten-free? It can be! Just ensure you use tamari or a certified gluten-free soy sauce instead of regular soy sauce. All the other ingredients are naturally gluten-free.
- My sauce didn’t get very thick. What happened?The most common culprit is that the cornstarch slurry wasn’t mixed well enough, or the sauce wasn’t at a simmer when it was added. The sauce needs to be bubbling gently to activate the cornstarch’s thickening power. If it’s still thin, you can mix another teaspoon of cornstarch with a tablespoon of water and whisk it in, letting it simmer for another minute or two.
