Sweet Heat Chicken Rice Bowls

• 1½ lbs boneless skinless chicken breasts, diced
• 1 cup sweet peppers, diced
• 1 medium Vidalia onion, diced
• 3 cloves garlic, minced
• 2 Tbsp honey
• 2 Tbsp Worcestershire sauce
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• ½ tsp crushed red pepper flakes
• 2 Tbsp olive oil
• 2 Tbsp fresh parsley, chopped
• 3 cups cooked white rice

Heat olive oil in a large skillet over medium-high heat. Add diced chicken and cook until golden and fully cooked through.

Stir in diced sweet peppers and Vidalia onion. Sauté until vegetables are tender.

Add minced garlic and cook for 30 seconds until fragrant. Stir in Worcestershire sauce and honey.

Sprinkle seasonings and red pepper flakes. Cook 2 to 3 minutes until sticky and glazed.

Remove from heat and garnish with fresh parsley. Serve hot over fluffy white rice and enjoy.