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
Scale
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
- Preheat oven: Preheat your oven to 400°F (200°C) to prepare for baking the chicken and vegetables later.
- 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.
- 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.
- Set chicken aside: Remove the chicken breasts from the skillet and place them on a plate or cutting board to rest briefly.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
