Honey Garlic Chicken Power Bowl

Instructions

Step 1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.

Step 2. Toss the baby potatoes with 1 tablespoon olive oil, half of the salt, and half of the black pepper. Spread them on the baking sheet.

Step 3. Roast the potatoes for 25–30 minutes, shaking the pan halfway through cooking, until golden and tender.

Step 4. In a small bowl, whisk together the honey, soy sauce, minced garlic, Dijon mustard, lemon juice, paprika, remaining salt, and remaining black pepper.

Step 5. Pat the chicken breasts dry and brush them generously with the honey garlic mixture.

Step 6. Heat the remaining olive oil in a large skillet over medium-high heat.

Step 7. Cook the chicken for 5–7 minutes per side, brushing with additional glaze as it cooks, until golden brown and the internal temperature reaches 165°F (74°C).

Step 8. Transfer the chicken to a cutting board and let it rest for 5 minutes.

Step 9. Slice the chicken into thick strips.

Step 10. Arrange the roasted baby potatoes, cucumber slices, red onion, and red bell pepper in serving bowls.

Step 11. Place the sliced honey garlic chicken in the center of each bowl.

Step 12. Drizzle any remaining glaze over the chicken and garnish with fresh parsley.

Step 13. Serve immediately or chill for meal-prep bowls.

Storage and Reheating Tips

Store the chicken and vegetables in separate airtight containers in the refrigerator for up to 4 days.

Reheat the chicken and potatoes in the microwave, oven, or air fryer until warmed through.

Keep the fresh vegetables refrigerated and add them to the bowl after reheating the chicken and potatoes.

For meal prep, portion all ingredients into individual containers and store the dressing or extra glaze separately.

The cooked chicken can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.