Description

These Hot Honey Chicken Bowls are packed with juicy chicken, sautéed veggies, fluffy rice, and a kick of sweet heat. An easy, delicious recipe perfect for meal prep or healthy weeknight dinners!

Ingredients

Scale

For the Hot Honey Chicken:

1 tablespoon avocado oil
1¼ pounds boneless, skinless chicken breasts, halved lengthwise
⅓ cup honey
2–3 tablespoons sriracha or any hot sauce
2 teaspoons minced garlic
1 teaspoon salt
½ teaspoon black pepper
¼ teaspoon cayenne (optional)
¼ teaspoon crushed red pepper (optional)

For the Bowls:

2 medium zucchini, sliced
1 medium summer squash, sliced
1½ cups shredded carrots
1 medium avocado, sliced
2 cups cooked rice or quinoa
½ medium lime, optional for topping

Healthy Ranch Drizzle (Optional):

¼ cup plain Greek yogurt
1–2 tablespoons milk (adjust for thickness)
¼ teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon pepper
¼ teaspoon dried dill
1 teaspoon freshly chopped parsley
2 teaspoons Worcestershire sauce

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Instructions

Preheat your oven to 400°F (200°C) to get everything ready.

Heat avocado oil in a large cast iron skillet over medium-high heat and sear the chicken breasts for about 5 minutes per side until browned.

While the chicken is cooking, whisk together the honey, sriracha, garlic, salt, pepper, cayenne, and crushed red pepper to make the hot honey sauce. Set aside a few tablespoons for later.

Remove the chicken from the skillet and quickly toss the zucchini and summer squash in the same pan for about 1-2 minutes to soften them slightly.

Turn off the heat, layer the shredded carrots over the sautéed squash, and place the seared chicken breasts on top of the vegetables.

Coat both sides of the chicken generously with the hot honey sauce you just made.

Transfer the skillet to the preheated oven and bake for about 15 minutes, stirring the vegetables halfway through so they cook evenly.

While the chicken bakes, whisk together all the ranch drizzle ingredients in a small bowl and set aside.

After baking, switch the oven to high broil and broil the skillet for 3-5 minutes until the hot honey sauce caramelizes beautifully on the chicken.

Let the chicken rest for about 5 minutes, then cut it into cubes and toss with the reserved hot honey sauce for even more flavor.

To assemble your bowls, divide the cooked rice or quinoa among serving bowls, top with the sautéed veggies and hot honey chicken, drizzle with ranch sauce, and add avocado slices and a squeeze of lime if you like.