Can I use a different ground meat?

Absolutely! Ground turkey, beef, or even pork work beautifully in this recipe. Adjust the cook time as needed and drain excess fat if necessary, but the honey sauce is delicious on any protein.

Is this recipe gluten-free?

It certainly can be—just use coconut aminos or a gluten-free soy sauce like tamari. All other ingredients are naturally gluten-free.

Can I add more vegetables?

Yes! Any quick-cooking veggie works: red bell peppers, baby spinach, or chopped zucchini are great add-ins. Just sauté them with the peas and carrots until tender-crisp.

Is there a substitute for honey?

If you need to swap out honey, pure maple syrup is the next best choice. The flavor will change slightly, but you’ll still get the sweet, glossy finish.

Honey Sauce Chicken Bowls Recipe

Description

Honey Sauce Chicken Bowls are a quick, flavorful and healthy main course featuring ground chicken, garden peas, and carrots, all tossed in a sweet and savory homemade honey sauce. Served over brown rice, quinoa, or cauliflower rice, these bowls are perfect for a nourishing weeknight dinner that the whole family will love.

Ingredients

Units Scale

Main Ingredients

1 Tbsp avocado oil, ghee, organic unrefined coconut oil, or olive oil
1 lb ground chicken
3 fresh garlic cloves, pressed
2 cups frozen garden peas
2 carrots, shredded

Honey Sauce

1 fresh lime, juiced
1 Tbsp arrowroot powder or cornstarch
1/4 cup raw honey
1/4 cup coconut aminos, tamari, Braggs liquid aminos, or low sodium soy sauce
2 tsps toasted sesame oil

To Serve

Cooked brown rice, quinoa and/or cauliflower rice
Sliced green onions
Sesame seeds

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Instructions

Prepare the Honey Sauce – In a small bowl, whisk together the fresh lime juice and arrowroot powder (or cornstarch) until smooth. Add raw honey, coconut aminos (or alternative), and toasted sesame oil. Stir until thoroughly combined and set aside.
Brown the Chicken – Heat avocado oil (or your preferred oil) in a large skillet over medium heat. Add ground chicken and cook, breaking up the meat with a spatula until it starts to brown evenly. Add the pressed garlic and sauté for a minute until aromatic.
Add Vegetables – Once the chicken is browned, add the frozen garden peas and shredded carrots. Stir well and cook for 5-6 minutes, stirring frequently, until the veggies begin to soften.
Add the Honey Sauce – Pour the prepared honey sauce over the chicken and vegetable mixture. Stir to evenly coat everything in the sauce.
Simmer and Thicken – Continue to cook for another 3-4 minutes, stirring occasionally, until the sauce has thickened and everything is heated through.
Assemble the Bowls – Scoop 1/2 cup of cooked brown rice, quinoa, or cauliflower rice into each serving bowl. Top with equal portions of the honey chicken mixture.
Finish and Garnish – Sprinkle each bowl with sliced green onions and sesame seeds to taste. Serve and enjoy!

Notes

Substitute ground chicken with ground turkey or lean ground beef if desired.
Coconut aminos offers a lower sodium and soy-free alternative to soy sauce.
Use freshly squeezed lime juice for the best flavor in the sauce.
To make this dish lower carb, use cauliflower rice instead of brown rice or quinoa.
Leftovers can be stored in an airtight container and refrigerated for up to 3 days.

Nutrition

Serving Size: 1 bowl (about 1/4 of recipe, not including rice)
Calories: 260
Sugar: 13g
Sodium: 540mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 3g
Protein: 21g
Cholesterol: 70mg