Description
These Hot Honey Chicken Bowls are a delicious and easy meal, perfect for a quick weeknight dinner or meal prep. Tender chicken breasts are cooked with a sweet and spicy honey sriracha sauce, then paired with fresh zucchini, summer squash, carrots, and creamy avocado, all served over a bed of rice (or quinoa).
Ingredients
For the Hot Honey Chicken:
- 1 tablespoon avocado oil (or olive oil)
- 2 medium boneless, skinless chicken breasts (about 1 pound total)
- 1/3 cup honey
- 1/4 cup Sriracha (or your preferred hot sauce)
- 2 teaspoons minced garlic
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- 1/4 teaspoon crushed red pepper flakes (optional, for extra heat)
For the Bowls:
- 2 medium zucchini, sliced
- 1 medium summer squash, sliced
- 1 1/2 cups shredded carrots
- 1 medium avocado, pitted, peeled, and sliced
- 2 cups cooked rice (white, brown, or jasmine) or cooked quinoa
- 1 medium lime, cut into wedges
- 1/2 cup healthy ranch dressing (optional)
Instructions
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Preheat Oven: Preheat your oven to 400°F (200°C).
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Cook Chicken: Heat the avocado oil (or olive oil) in a large, oven-safe skillet over medium heat. Add the chicken breasts to the skillet and cook for about 5-7 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F/74°C).
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Make Hot Honey Sauce: While the chicken is cooking, prepare the hot honey sauce. In a medium bowl, whisk together the honey, Sriracha (or hot sauce), minced garlic, salt, black pepper, cayenne pepper (if using), and crushed red pepper flakes (if using) until well combined. Reserve 2 tablespoons of the sauce for later.
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Add Vegetables to Skillet: Once the chicken is cooked through, remove the skillet from the heat. Add the sliced zucchini and sliced summer squash to the skillet, arranging them around the chicken breasts.
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Pour Sauce Over Chicken and Vegetables: Pour the remaining hot honey sauce (reserving the 2 tablespoons) over the chicken and vegetables in the skillet, ensuring the chicken is well coated.
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Bake: Transfer the entire skillet to the preheated oven. Bake for about 20 minutes, or until the chicken is fully cooked and the vegetables are tender. Stir the vegetables halfway through the baking time to ensure even cooking.
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Cool and Cube Chicken: Remove the skillet from the oven and let it cool for about 5 minutes. Carefully remove the chicken breasts from the skillet and place them on a cutting board. Cut the chicken into bite-sized cubes.
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Toss with reserved sauce:
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Assemble Bowls:
- Divide the cooked rice (or quinoa) evenly among serving bowls.
- Top the rice with the roasted zucchini and summer squash from the skillet.
- Add the shredded carrots and sliced avocado to the bowls.
- Add the cubed hot honey chicken.
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Garnish and Serve: Squeeze fresh lime juice over each bowl. Drizzle with ranch dressing, if desired. Serve immediately.
Notes
- Chicken: You can use boneless, skinless chicken breasts or thighs.
- Hot Honey Sauce: Adjust the amount of Sriracha (or hot sauce) to your preferred level of spiciness.
- Vegetables: You can substitute other vegetables, such as bell peppers, broccoli, or snap peas.
- Rice/Quinoa: You can use white rice, brown rice, quinoa, or any other grain you prefer.
- Ranch Dressing: Use your favorite healthy ranch dressing, or omit it altogether.
- Make-Ahead: You can cook the chicken and prepare the hot honey sauce ahead of time. Store them separately in the refrigerator. Assemble the bowls just before serving.
- Storage: Store in the fridge.