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Hot Honey Chicken Rice Bowls Recipe

Hot Honey Chicken Rice Bowls Recipe

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Jump to Recipe· 4.5 from 157 reviews

If you’re looking for a dinner that’s bursting with sweet heat and vibrant flavors, you’re going to want to try this Hot Honey Chicken Rice Bowls Recipe. It’s the perfect mix of tender chicken glazed in a spicy-sweet sauce, fresh roasted veggies, and comforting rice – all coming together in one bowl. I absolutely love how this recipe brings something a little unexpected to weeknight meals, and I’m excited to share my tips so you can nail it just as easily as I do at home.

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Why You’ll Love This Recipe

  • Balance of Sweet and Heat: The combination of honey and sriracha makes every bite perfectly spicy and sweet.
  • One-Pan Convenience: Cooking the chicken and veggies in one skillet saves you time and cleanup.
  • Versatile and Customizable: You can swap veggies or adjust spice levels easily to suit your family’s taste.
  • Crowd-Pleaser: My family goes crazy for this dish, and it’s a reliable winner for casual get-togethers.
The image shows a white bowl with four main layers. The bottom layer is white rice, covering the whole bowl base. On one side, there are three slices of light green avocado, smooth and creamy. Next to the avocado, there are small orange-brown cooked chicken pieces sprinkled with reddish flakes and a drizzle of white sauce on top. Above the chicken, there are grilled yellow and green zucchini slices with slight brown char marks. At the top side of the bowl, there are thin orange carrot strips mixed with a lime wedge and a green parsley leaf. A gold spoon rests in the bowl near the lime. The bowl sits on a white marbled background. photo taken with an iphone --ar 2:3 --v 7 - Hot Honey Chicken Bowls, spicy sweet chicken rice bowls, easy chicken bowl recipes, weeknight dinner ideas, flavorful chicken rice dish this Recipe

Ingredients You’ll Need

The ingredients here work beautifully together, bringing a fresh, tangy, and spicy flavor profile with simple staples you can find at any store. I always recommend using fresh garlic for the best punch and ripe avocados for creamy contrast.

Flat lay of two medium boneless chicken breasts, a small white bowl of golden honey, a small white bowl with bright red sriracha sauce, a small white bowl of minced garlic, a small white bowl of coarse salt, a small white bowl of black peppercorns, a small white bowl of crushed red pepper flakes, a small white bowl of cayenne powder, two medium zucchini sliced into rounds, one medium summer squash sliced into rounds, a small pile of shredded orange carrots, one ripe avocado sliced, two cups of cooked fluffy white rice, half a medium lime cut in half, a small white bowl of creamy plain Greek yogurt, a small white bowl of milk, a small white bowl with dried onion powder, a small white bowl with garlic powder, a small white bowl of dried dill, a small white bowl of finely chopped fresh parsley, a small white bowl of Worcestershire sauce, two tablespoons of avocado oil in a small white bowl, two whole brown eggs with clean shells placed symmetrically; all arranged in perfect balance and symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Hot Honey Chicken Bowls, spicy sweet chicken rice bowls, easy chicken bowl recipes, weeknight dinner ideas, flavorful chicken rice dish
  • Avocado oil: I love using avocado oil because it withstands high heat without burning, making it perfect for searing chicken.
  • Boneless chicken breasts: Halving them lengthwise helps them cook evenly and quickly.
  • Honey: This is where the sweetness comes from, so use a good quality, runny honey to get that perfect drizzle.
  • Sriracha (or hot sauce): It packs the spicy punch; feel free to adjust based on your heat tolerance.
  • Minced garlic: Fresh garlic here really wakes up the sauce with its warm aroma.
  • Salt and pepper: Essential for seasoning and balancing all flavors.
  • Cayenne and crushed red pepper (optional): I add these if I’m feeling extra spicy, but they’re totally optional.
  • Zucchini and summer squash: These add a fresh, tender veggie component that balances the richness of the chicken.
  • Shredded carrots: For a bit of natural sweetness and crunch under the chicken.
  • Avocado: Adds creaminess and a cool finish that’s absolutely dreamy.
  • Cooked rice or quinoa: I often use rice because it soaks up the sauce beautifully, but quinoa works great if you want a protein boost.
  • Greek yogurt: The base for the optional healthy ranch drizzle, which cools down the heat in the bowl.
  • Milk (for ranch drizzle): Adjust for desired thickness – I usually like mine nice and drizzly.
  • Onion, garlic, dill, parsley, Worcestershire sauce (for ranch): These add layers of flavor to the creamy drizzle that ties everything together.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love that this Hot Honey Chicken Rice Bowls Recipe is so flexible—you can easily change things up based on what you have or your mood. Here are a few ways I’ve played around with it to keep it fresh.

  • Swap the hot sauce: If sriracha feels too spicy, I sometimes use a milder hot sauce or even add tomato sauce for a kid-friendly version that still has flavor.
  • Veggie swaps: You can try bell peppers or snap peas instead of squash and carrots, depending on what’s in season.
  • Make it gluten-free: Use tamari sauce or gluten-free Worcestershire sauce in the ranch drizzle, and it’s safe for gluten sensitivities.
  • Protein variation: I’ve swapped chicken for shrimp or tofu with great results—just adjust cooking times accordingly.

How to Make Hot Honey Chicken Rice Bowls Recipe

Step 1: Sear the Chicken Perfectly

Start by heating avocado oil in a large cast iron skillet over medium-high heat. When it’s shimmering, lay the chicken breasts in the pan and let them develop a nice golden crust—about 5 minutes per side. Resist the urge to move them around too much; that crust adds so much flavor. Once each side is seared, remove the chicken from the pan and set aside.

Step 2: Make the Hot Honey Sauce

While the chicken is cooking, whisk together honey, sriracha, minced garlic, salt, pepper, and if you want extra heat, a pinch of cayenne and crushed red pepper. This combo is magic—the honey balances out the heat perfectly. Set aside a few tablespoons of this sauce to toss with the chicken at the end.

Step 3: Sauté Your Veggies

Lower the skillet’s heat a bit and toss in the sliced zucchini and summer squash, cooking for just a minute or two so they soften slightly but still hold some crunch. Add the shredded carrots on top—they’ll steam gently while the chicken finishes cooking in the next step.

Step 4: Bake and Broil for the Best Finish

Place the chicken on top of the veggies in the skillet. Brush both sides with the hot honey sauce you made earlier. Pop the whole skillet into a 400°F oven and bake for about 15 minutes or until the chicken reaches 165°F inside. Halfway through, stir the veggies to make sure they roast evenly.

Once baked, switch your oven to broil for 3–5 minutes to caramelize that incredible hot honey glaze on the chicken—the slight char adds irresistible depth. Keep a close eye here though; broilers can go from perfect to burnt quick!

Step 5: Prepare the Ranch Drizzle

While the chicken bakes, whisk together Greek yogurt, a splash of milk (to thin it out), onion, garlic, salt, pepper, dill, parsley, and Worcestershire sauce. This drizzle is the cool counterpoint to the spicy chicken—I never skip it!

Step 6: Assemble Your Bowls and Enjoy

Once your chicken has rested for a few minutes, cut it into bite-sized cubes and toss with the reserved hot honey sauce for extra flavor. Layer bowls with rice or quinoa, then add the roasted veggies, topped with chicken cubes, sliced avocado, a squeeze of lime, and both the hot honey and ranch drizzles. Trust me, you’ll want to dive right in.

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Pro Tips for Making Hot Honey Chicken Rice Bowls Recipe

  • Even Chicken Thickness: Halve chicken breasts lengthwise to cook them evenly and avoid dry edges.
  • Reserve Sauce for Tossing: Saving a bit of the hot honey sauce to toss with the chicken after cooking amps up the flavor punch.
  • Broil for Caramelization: Finish under the broiler for that mouthwatering caramelized finish but watch closely to prevent burning.
  • Veggie Texture: Don’t overcook the zucchini and squash—slightly tender but still crisp adds great texture contrast.

How to Serve Hot Honey Chicken Rice Bowls Recipe

The dish is served in a white bowl filled with a base layer of white rice, topped with several sections: cooked round slices of green and yellow zucchini arranged along one side, shredded orange carrots with a parsley leaf on top, several pieces of cooked cubed chicken covered lightly with a white sauce and chili flakes, and three slices of fresh light green avocado. A wedge of lime lies on the rice next to the avocado. The bowl is placed on a white marbled surface with a small white bowl of chili flakes nearby. A gold spoon rests inside the bowl by the carrots and chicken, and a drizzle of white sauce is seen over the chicken and zucchini. Photo taken with an iphone --ar 2:3 --v 7 - Hot Honey Chicken Bowls, spicy sweet chicken rice bowls, easy chicken bowl recipes, weeknight dinner ideas, flavorful chicken rice dish

Garnishes

I always top these bowls with ripe avocado slices because they bring a cooling creaminess that balances the spicy-sweet chicken perfectly. A little squeeze of fresh lime adds a zesty brightness I just can’t get enough of. Sometimes I sprinkle crushed peanuts or fresh cilantro on top for an extra layer of texture and flavor.

Side Dishes

Pairing this bowl with a simple green salad or some crunchy pickled veggies really completes the meal. I also love serving it alongside steamed edamame or even some quick garlic-roasted broccoli. These sides complement the bold flavors without competing.

Creative Ways to Present

If I’m throwing a casual dinner party, I like to serve these in large bowls with all the components artfully arranged in sections—it’s colorful and lets everyone customize each bite. For a lighter lunch, I’ll layer these ingredients in a glass jar to take on the go, keeping the dressings separate until ready to eat.

Make Ahead and Storage

Storing Leftovers

Leftover Hot Honey Chicken Rice Bowls are great refrigerated in an airtight container for up to a week. I like to keep the sauce and avocado separate if possible—avocado browns quickly, and the sauce keeps the chicken juicy when stored.

Freezing

I’ve had good luck freezing the chicken and veggies without the avocado or ranch drizzle. Just thaw overnight in the fridge and reheat gently. The sauce holds up well, but fresh avocado and ranch are best added after reheating for the best texture.

Reheating

To reheat leftovers, I recommend warming the chicken and veggies in a skillet over medium heat to keep the glaze sticky and delicious. You can microwave the rice separately. Add fresh avocado slices and a drizzle of ranch after reheating for maximum flavor contrast.

FAQs

  1. Can I make this Hot Honey Chicken Rice Bowls Recipe with chicken thighs instead of breasts?

    Absolutely! Boneless chicken thighs will work beautifully and tend to be even juicier. Just adjust the cooking time slightly—they generally take a few minutes longer to reach the right internal temperature. The hot honey glaze also clings wonderfully to the thighs.

  2. How do I reduce the spiciness in the hot honey sauce?

    If you prefer less heat, try using a mild hot sauce or cut back on the sriracha. You can also omit cayenne and crushed red pepper. Some folks even replace part of the honey mixture with store-bought hot honey, which is usually milder but still delicious.

  3. Can I prepare this recipe ahead of time?

    You can prep the hot honey sauce and chop the veggies a day ahead. Cooking the chicken and veggies fresh is best for texture, but leftovers reheat well. Just keep avocado and ranch separate until serving.

  4. What rice works best for this recipe?

    White jasmine rice or brown rice both make excellent bases. I often use jasmine for its fluffy texture and mild scent, but if you want a heartier bite, quinoa is a great gluten-free alternative. Just cook according to package instructions before assembling the bowls.

Final Thoughts

This Hot Honey Chicken Rice Bowls Recipe has become one of my favorites because it’s got that perfect balance of sweet, spicy, and savory—all packed into a comforting, easy-to-make meal. I love sharing it with friends and family because it feels special but is so approachable. If you want a recipe that’ll quickly become a weeknight staple, give this one a try. You’ll enjoy how simple it is to make, and I bet it’ll be on repeat in your kitchen too!

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Hot Honey Chicken Rice Bowls Recipe

Hot Honey Chicken Rice Bowls Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 157 reviews
  • Author: Jessica
  • Prep Time: 5 minutes
  • Cook Time: 35 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free
Print Recipe

Description

This Hot Honey Chicken and Rice Bowls recipe features tender, juicy chicken breasts glazed in a spicy-sweet hot honey sauce, served atop a bed of sautéed summer squash, shredded carrots, and fluffy rice or quinoa. Topped with creamy avocado slices and an optional healthy ranch drizzle, this dish combines bold flavors and fresh textures for a satisfying, easy weeknight meal.

Ingredients

Hot Honey Chicken

  • 1 tablespoon avocado oil
  • 1 1/4 pounds boneless chicken breasts, halved lengthwise (about 2 medium)
  • 1/3 cup honey
  • 2-3 tablespoons sriracha or any type of hot sauce
  • 2 teaspoons minced garlic
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (optional)
  • 1/4 teaspoon crushed red pepper flakes (optional)

Bowls

  • 2 medium zucchini, sliced
  • 1 medium summer squash, sliced
  • 1 1/2 cups shredded carrots
  • 1 medium avocado, sliced
  • 2 cups cooked rice or quinoa
  • 1/2 medium lime (optional, for topping)

Healthy Ranch Drizzle (Optional)

  • 1/4 cup plain Greek yogurt
  • 1-2 tablespoons milk (adjust to desired thickness)
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon dried dill
  • 1 teaspoon freshly chopped parsley
  • 2 teaspoons Worcestershire sauce

Instructions

  1. Preheat oven: Preheat your oven to 400°F (200°C) to prepare for baking the chicken and vegetables later.
  2. Cook chicken: Heat the avocado oil in a large cast iron skillet over medium-high heat. Add the halved chicken breasts and cook for 5 minutes on each side until nicely browned.
  3. Make hot honey sauce: While the chicken cooks, whisk together honey, sriracha (or your preferred hot sauce), minced garlic, salt, pepper, cayenne pepper (if using), and crushed red pepper flakes (if using) in a small bowl. Set aside 3-4 tablespoons of this sauce for later use.
  4. Set chicken aside: Remove the chicken breasts from the skillet and place them on a plate or cutting board to rest briefly.
  5. Sauté vegetables: Lower the skillet heat slightly and add the sliced zucchini and summer squash. Toss and cook for 1-2 minutes until slightly tender. Turn off the heat.
  6. Layer vegetables and chicken: Spread the shredded carrots over the sautéed squash in the skillet. Place the chicken breasts on top of the vegetable bed and generously coat both sides of the chicken with the hot honey sauce.
  7. Bake: Place the entire skillet into the preheated oven and bake for about 15 minutes, or until the chicken is fully cooked through (internal temperature of 165°F). Stir the vegetables halfway through baking for even cooking.
  8. Make ranch drizzle: While the chicken bakes, whisk together Greek yogurt, milk, onion powder, garlic powder, salt, pepper, dill, parsley, and Worcestershire sauce until smooth and creamy. Adjust milk quantity to your desired consistency.
  9. Broil for caramelization: After baking, switch the oven to the high broil setting. Broil the skillet for 3-5 minutes to brown and caramelize the sauce on the chicken, keeping a close eye to avoid burning.
  10. Rest and slice chicken: Remove the skillet from the oven and allow the chicken to rest for about 5 minutes. Then cut the chicken into cubes and toss with the remaining hot honey sauce for extra flavor.
  11. Assemble bowls: Divide the cooked rice or quinoa between bowls. Top with the sautéed vegetables and cubed hot honey chicken. Drizzle with the prepared ranch dressing and any extra hot honey sauce.
  12. Add finishing touches: Garnish each bowl with sliced avocado and a squeeze of lime juice if desired. Serve immediately and enjoy your flavorful hot honey chicken rice bowls!

Notes

  • These Hot Honey Chicken Bowls can be stored in the refrigerator for up to 1 week or frozen for up to 3 months.
  • The spice level can be adjusted by using a milder hot sauce instead of sriracha, or even tomato sauce for a milder alternative.
  • To save time, you may substitute the homemade hot honey sauce with store-bought hot honey.

Nutrition

  • Serving Size: 1 bowl (approximately)
  • Calories: 480 kcal
  • Sugar: 18 g
  • Sodium: 650 mg
  • Fat: 14 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 11 g
  • Trans Fat: 0 g
  • Carbohydrates: 55 g
  • Fiber: 6 g
  • Protein: 35 g
  • Cholesterol: 75 mg

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