Pickle Cucumbers

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2 Persian cucumbers, thinly sliced

¼ c. rice vinegar

2 tbsp. reduced-sodium soy sauce

1 tsp. granulated sugar

Hot water

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1. Place cucumbers in a heatproof jar. Add vinegar, soy sauce, sugar, and enough hot water to cover.

Roast Vegetables

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2 large sweet potatoes, thinly sliced into half-moons

1 large head of broccoli, cut into florets

2 tbsp. extra-virgin olive oil

1 tsp. garlic powder

Salt

Black pepper

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1. Preheat oven to 400°. Place potatoes and broccoli on separate baking sheets. Drizzle each with 1 tablespoon oil and ½ teaspoon garlic powder; season with salt and pepper.

2. Roast broccoli until tender-crisp, about 25 minutes.

3. Toss potatoes and continue to roast until crisp and browned, 10 to 15 minutes more.

Cook Rice

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2 c. water

1 c. long-grain white rice, rinsed

1 tsp. salt

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1. Bring water, rice, and salt to a boil.

2. Reduce heat to low, cover, and cook until tender and water is absorbed, about 18 minutes.

3. Let sit, covered, 5 minutes. Fluff with a fork.

Cook Chicken

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4 skinless, boneless chicken breasts (about 2 lb.)

1 tbsp. extra-virgin olive oil

1 tsp. chili powder

Salt

Black pepper

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1. Heat 1 tablespoon oil in a large skillet over medium heat.

2. Season chicken with chili powder, salt, and pepper.

3. Cook chicken, turning occasionally, until golden brown and 165°, about 8 minutes per side.

4. Transfer to a cutting board and let rest 5 minutes. Cut into bite-size pieces.

Make Hot Honey Sauce

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⅓ c. honey

1 tbsp. sriracha

1 tsp. crushed red pepper flakes

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1. Wipe skillet clean. Return to medium heat.

2. Cook honey, sriracha, and red pepper flakes, stirring constantly, until simmering, about 2 minutes.

3. Return chicken to skillet and toss to coat.

Assemble Bowls

1. Divide rice among bowls. Top with chicken, roasted vegetables, and pickled cucumbers. Drizzle hot honey from skillet over bowls.