My Greek-style hot honey chicken bowls are packed with flavour but surprisingly easy to make, making them a great option for a quick and satisfying midweek dinner! Juicy chicken is coated in a sticky hot honey, plenty of herbs and spices and served with crispy homemade chips, tzatziki, fresh salad and warm garlic pitta.
This recipe is naturally gluten and dairy free, and it’s also easy to adapt depending on what you have in the fridge. If you do make this recipe I’d love to see, don’t forget to tag me in your photos over on social media.
Frequently Asked Questions
Can this be stored in the fridge and reheated?
Yes. This meal is great for meal prep and can be kept in the fridge for up to 48 hours. Reheat the chicken and chips in the microwave and serve with the salad and tzatziki.
Which dairy free yoghurt do you use for the tzatziki?
I like to use a plain yoghurt with no sugars, my favourite is the Alpro Plain no Sugars.
I can’t find hot honey, what can I use?
If you can’t find hot honey you can easily make your own by combining honey with chilli powder or flakes.
How many people does this recipe serve?
This particular recipe serves around 2-3 people, however you can double up the ingredients if you are cooking for more.
Greek Inspired Hot Honey Chicken Bowls
Ingredients
For the chicken
- 2 large chicken breasts (cut into thin strips)
- 1.5 tablespoons hot honey
- Splash of olive oil
- 1 teaspoon chilli powder
- 1 teaspoon garlic granules
- 1 teaspoon paprika
- 1 teaspoon dried parsley
- Salt and black pepper
For the chips
- 2 large baking potatoes
- Olive oil
- Salt and black pepper
For the tzatziki
- 200 ml dairy free plain yoghurt
- 1/2 a cucumber (grated and all the water squeezed out)
- 1 teaspoon fresh chopped parsley
- 1 teaspoon fresh chopped mint
- Salt and black pepper
- Juice of half a lemon
For the salad (optional – can be changed depending on what you have in)
- Lettuce
- Cucumber
- Tomatoes
- Red onion
- Pomegranate seeds
For the garlic pitta
- 2 Gluten free pittas
- 2 tablespoons Dairy free butter
- 0.5 teaspoon garlic granules
- 0.5 teaspoon mixed herbs
Instructions
- Start by preparing your chicken. To a large bowl add your chicken strips, hot honey, olive oil, chilli powder, paprika, garlic granules, parsley, salt and black pepper. Mix well until coated and then set aside for 15 minutes.
- Next make your homemade chips. Peel your potatoes and cut into chip shapes, place in a bowl and add a little olive oil, salt and black pepper – mix well. I like to cook these in the air fryer at 190C for 30 minutes until crispy but they can also be cooked in the oven (they will take around 45-60 minutes).
- Place the the chicken in the air fryer and cook for 12 minutes at 165C or until cooked through. This can also be cooked in the oven but will take longer – 25 to 30 minutes.
- Prepare the garlic pitta. Mix the dairy free butter with garlic granules and mixed herbs, spread onto the pittas and then cook in the oven at 180C for 10 minutes.
- Prepare the Tzatziki. In a bowl mix your dairy free yoghurt with grated cucumber (ensure all of the water has been squeezed out of the cucumber), parsley, mint, salt, pepper and lemon juice. Set aside.
- Serve everything together with the salad.
I absolutely love seeing what you’ve created, so if you do make this recipe (or any other recipe from my website) don’t forget to tag me over on my social media pages @glutenfreealice and use the hashtag #glutenfreealice
