Hot Honey Chicken Bowl

A crispy, sticky, sweet-meets-spicy chicken bowl made with real ingredients and zero compromises. The glaze? Spiked with Body Glue® Lemon & Herb for a nourishing twist. Finished with Great Guts Mayo—because obviously. Viral vibes, Gevity-style.

DF | GF | RSF
Serves 4

Ingredients:

Chicken Bowl:

• 600g free-range chicken thighs, cut into cubes

• ¼ cup GF plain flour

• 1 tbsp smoked paprika

• 1 tsp onion powder

• 1 tsp garlic powder

• 1 tsp sea salt

• 1/2 tsp black pepper

• 1/4 cup extra virgin olive oil

• 1 cup jasmine rice

• 1 bunch broccolini

• 1 avocado, cubed

• 4 spring onions, finely sliced 

• 1/4 cup Gevity Rx Great Guts Mayo

• 1 tbsp sesame seeds

• Fresh coriander, to garnish 

Hot Honey Sauce:

• 1/3 cup hot sauce

• 1/4 cup extra virgin olive oil 

• 1/4 cup raw honey 

• 4 garlic cloves, minced

• 2 tsp smoked paprika

• 1 tsp cayenne pepper

• 1 tbsp Lemon & Herb Body Glue

What to do:

1. Preheat your oven to 220°C fan-forced. Line a baking tray with baking paper.

2. In a bowl, combine flour, smoked paprika, onion powder, garlic powder, sea salt and black pepper. Toss the chicken cubes in and flip until evenly coated.

3. Arrange the chicken on the prepared baking tray and drizzle with olive oil. Bake for 12–15 minutes, or until just golden and cooked through.

4. Meanwhile in a small bowl, combine all hot sauce ingredients. Stir until all ingredients are well combined. Set aside.

5. Remove the chicken from the oven and toss it generously in the hot honey sauce. Return to the oven and bake for another 8–10 minutes, or until sticky and golden

6. Cook the jasmine rice according to packet instructions. Drain water and set aside. 

7. Bring a pot of salted water to a boil. Add the broccolini and cook for 2–3 minutes until just tender and bright green. Immediately transfer to a bowl of iced water to stop the cooking and preserve the colour. Set aside.

8. Divide the cooked rice between four bowls. Top with the hot honey chicken, blanched broccolini, cubed avocado and sliced spring onions. Drizzle with Gevity Great Guts Mayo, sprinkle with sesame seeds and garnish with fresh coriander.