Gluten free Honey Garlic Chicken Bowls make a fast and easy high protein weeknight dinner!
Served with rice and broccoli, I love whipping up this gluten free bowl recipe for a fast dinner that's still nutritious and fits my goals.
Quick Look: Honey Garlic Chicken Bowls
⏲️Ready In: 40 minutes
🍽Servings: 4
🥗Nutrition: 550 Calories / 47g Protein
🥘Main Ingredients: Chicken breast, honey, garlic, tamari/soy sauce
📋Dietary Notes: Gluten free, Grain free, Dairy free
⭐Why You'll Love It: Cooks up fast and delivers a tasty, high protein dinner!
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Quick dinner bowls are HUGE in our household-just see Spicy Gochujang Salmon Bowls with Rice, Gluten Free Chicken Teriyaki Bowls, or Thai-Style Basil Ground Turkey Bowls!
These honey garlic chicken bowls fall right in line with our other favorites. A simple, flavorful sauce with fast-cooking chicken pieces, served alongside rice and simple veggies for a balanced, healthy meal.
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Key Ingredients
Chicken Breast: You'll need boneless, skinless chicken breasts for this recipe, cut into 1 ½ to 2-inch chunks - a go-to for fast dinner recipes like Weeknight Chicken Teriyaki Bowls or Gluten Free Kung Pao Chicken!
Gluten Free Flour: Recipes on Chelsea Joy Eats are gluten free, so this recipe uses GF flour to dust the chicken and help the sauce cling. I use Bob's Red Mill 1 to 1 Gluten Free Flour, but any GF flour should do the trick.
Honey: Liquid honey works a little better than raw, unfiltered honey for this recipe!
Tamari/Soy Sauce: I typically use San-J tamari as my go-to gluten free soy sauce alternative.
Garlic: You'll use several garlic cloves, and try to use big ones if you can! Feel free to increase the garlic if you're really a garlic fiend.
See the recipe card for full information on ingredients and quantities.
How to make Honey Garlic Chicken
If you're prepping completed bowls with rice and broccoli, I'd start both before the chicken.
The chicken cooks pretty quickly, and everything will likely finish close together if you start the rice (I use a rice cooker for mine) and pop the broccoli in the oven right before cooking the honey garlic chicken!
Step 1: Chop chicken into 2" pieces and add to a bowl.
Step 2: In a small bowl, combine GF flour, salt, pepper, and garlic powder.
Step 3: In a separate bowl, combine the tamari/soy sauce, honey, minced garlic, red pepper flakes, and chili powder.
Step 4: Add the flour mixture to the chicken pieces and toss to coat.
Step 5: Heat oil in a skillet and add chicken.
Step 6: Stir the chicken once or twice as it browns, for a total of about 6 minutes.
Step 7: Add the honey garlic sauce and continue cooking for 8-10 minutes.
Step 8: Remove skillet from heat (the sauce should thicken a bit more as it cools.
Step 9: Assemble the bowls with rice, roasted broccoli, and a portion of honey garlic chicken.
Top Tips from Chelsea
Watch the skillet. Similar to Gluten Free Kung Pao Chicken or Ground Beef Teriyaki Bowls, the sauce will reduce and turn sticky relatively quickly, so be sure to watch the skillet! It's very easy to let the sauce burn.
For the best browned chicken, don't stir it too much. Only stir the chicken once or twice before adding the sauce. Stir it too frequently, and the Maillard reaction won't have a chance to do its thing to brown and sear the meat.
The sauce thickens as it cools. The honey garlic sauce will thicken a bit once you take it off the heat.
Serve with whatever veggies or sides you like. If broccoli and rice aren't your thing, feel free to switch it up with something else. Bok choy, snap peas, beans, or salad greens all make great options!
FAQs about Honey Garlic Chicken Bowls
We like serving honey garlic chicken with rice or cauliflower rice as well as a green vegetable like broccoli, bok choy, snap peas, or beans. You can either roast the vegetable(s) or give them a quick sauté in the same skillet you cook the honey garlic chicken in.
Yes, go for it! The method should be the same, although chicken thighs may cook a little faster.
You should be able to use whatever brand you prefer. My go-to is Bob's Red Mill Gluten Free 1:1 Flour, but I've also used cassava flour with good results!
Of course, if you're not gluten free, feel free to use regular white flour.
In theory, yes, the sauce should still thicken as it cooks. However, the flour helps the sauce cling to the chicken, which is one of the reasons you're likely making this recipe!
So for best results, make as written.
Related recipes
Love delicious, high protein bowl recipes? I've got several for you to try!
And if you're just looking for weeknight dinner chicken ideas, give Grilled Maple Dijon Chicken Thighs or Chicken Meatballs with Feta & Spinach a try!
Did you try these honey garlic chicken bowls? I'd love to hear what you think! Please leave a comment and rating or tag me on Instagram - I appreciate your feedback.
Print📖 Recipe
Gluten Free Honey Garlic Chicken Bowls
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Sautéing
- Cuisine: American
- Diet: Dairy-Free, Gluten Free, Nut free
Description
With 47g protein per serving, these honey garlic chicken bowls make a delicious, high protein meal that's perfect for meal prep or weeknights.
Ingredients
For the bowls:
- 4 cups broccoli stems and florets
- 1 tablespoon olive oil
- 2 cups cooked rice
For the chicken:
- ⅓ cup honey
- 5 large garlic cloves, minced (2 tablespoons)
- 2 tablespoons unseasoned rice vinegar
- ¼ cup tamari/soy sauce
- ½ teaspoon chili powder
- ½ teaspoon red pepper flakes
- 1 ½ pounds boneless, skinless chicken breasts
- ½ teaspoon kosher salt
- ½ teaspoon pepper
- ½ teaspoon garlic powder
- 2 tablespoons gluten free flour
- 2 tablespoons olive oil
- ¼ cup finely chopped fresh parsley
Instructions
- Roast broccoli. Preheat oven to 400 degrees F and line a baking sheet with parchment paper. Toss broccoli with olive oil and season with salt and pepper to taste. Roast for 20 minutes.
- Prepare sauce. In a medium mixing bowl, combine honey, garlic, rice vinegar, tamari, chili powder, and red pepper flakes. Stir until honey has dissolved.
- Coat chicken. Cut the chicken breasts into 1 ½" pieces. In a small bowl, stir salt, pepper, garlic powder, and gluten free flour together. Sprinkle over the chicken pieces and toss to coat - try to ensure every piece gets coated with flour.
- Cook chicken. Heat oil in a skillet over medium-high heat. Add the chicken and cook, stirring only once or twice, for 8-10 minutes.
- Add sauce. Pour in the honey garlic mixture and stir, scraping up any browned bits on the bottom of the pan. Cook for another 5-6 minutes, stirring occasionally, until sauce has reduced by about half and chicken is cooked to at least 165 degrees F.
- Assemble bowls. Divide rice, broccoli, and chicken among bowls. Scrape up any remaining sauce and drizzle overtop. Garnish with chopped fresh parsley and serve.
Notes
- Want to bump up the spice level? Swap the chili powder for cayenne powder.
- Swap boneless, skinless chicken thighs for chicken breasts if it's what you've got on hand.
- Watch the skillet - the sauce will reduce down and turn sticky quickly, and the honey can quickly burn!
- For the best browning on the chicken, only stir it once or twice before adding the sauce. Stir it too frequently, and that browned "crust" will never form.
Tosha says
Whole family loved this recipe! A keeper for sure!
Chelsea Joy says
Happy to hear that, Tosha! Thank you so much for sharing!