Spicy Honey Chicken Vegetable Rice Bowls

Prep time: 30 min | Cook time: 15 min | Total time: 45 min


  • 4 cups cooked brown rice
  • 4 cups cooked shredded chicken
  • 1/4 cup Frank’s Red Hot Sauce for “wings”
  • 1/4 cup honey
  • 8 cups Roasted Vegetables of your choice, I used green beans, cauliflower, broccoli and carrots. I use THIS method for roasting most of my vegetables


  1. Place chicken into a large skillet over medium low heat. Stir in hot sauce and honey, stirring to combine. Cook for 5 minutes, until hot. Remove and transfer to a large bowl. Place brown rice into a large bowl and place roasted vegetables into a large bowl.
  2. Get out 4-5 medium tupperware containers. Layer the bottom with about 1/2 cup of brown rice, 1 cup of cooked chicken and 1 heaping cup of roasted vegetables. Cover with lid and place in refrigerator until ready to heat up for lunch or dinner.
  3. Note: To roast vegetables….Place vegetables of your choice onto a large baking sheet. I like to line my baking sheets with either a split liner or tin foil. Lightly drizzle with olive oil and season with pinches of salt and pepper. Bake at 375 for 15-25 minutes depending on how large your vegetables are. Use a fork to test vegetables after about 15 minutes. If it pierces easily with a fork, they are ready to go!

Makes 4-5 Servings