Description

This Hot Honey Chicken Bowls recipe combines tender, juicy chicken pieces coated in a sweet and spicy honey sauce with roasted zucchini and summer squash, shredded carrots, avocado slices, and fluffy rice or quinoa. Finished with a squeeze of lime and an optional drizzle of ranch or creamy avocado lime sauce, it’s a flavorful and balanced meal perfect for any night.

Ingredients

Scale

Chicken and Sauce

1.5 lbs boneless chicken breasts, cut into bite-sized pieces
1/2 cup honey
2 tablespoons sriracha sauce
1/4 teaspoon cayenne pepper (adjust to taste)
1/4 teaspoon crushed red pepper flakes (adjust to taste)
2 cloves garlic, minced
Salt and pepper, to taste
1 tablespoon olive oil

Roasted Vegetables

2 medium zucchinis, sliced
2 medium summer squashes, sliced
1 tablespoon olive oil
Salt and pepper, to taste

Additional Bowl Ingredients

1 cup shredded carrots
1 avocado, sliced
2 cups cooked rice or quinoa
Lime wedges, for serving
Fresh cilantro or parsley, chopped (optional, for garnish)
Ranch dressing or creamy avocado lime sauce, for drizzling (optional)

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Instructions

Prepare the Hot Honey Sauce: In a small bowl, whisk together honey, sriracha, cayenne pepper, crushed red pepper flakes, and minced garlic until fully combined. Set aside to let the flavors meld.
Roast the Vegetables: Preheat the oven to 400°F (200°C). Toss sliced zucchini and summer squash with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Spread in an even layer and roast for 20 minutes until tender and lightly browned.
Cook the Chicken: While vegetables roast, heat 1 tablespoon olive oil in a large oven-safe skillet over medium heat. Season chicken pieces with salt and pepper, add to skillet, and cook for 5 to 7 minutes, stirring occasionally, until browned on all sides but not fully cooked through.
Add the Hot Honey Sauce: Pour the prepared hot honey sauce over the partially cooked chicken in the skillet. Stir well to coat evenly and let it simmer for 2 to 3 minutes.
Bake the Chicken: Transfer the skillet to the oven alongside the vegetables and bake for 15 to 20 minutes or until the chicken is fully cooked and the sauce thickens. If your skillet is not oven-safe, transfer chicken and sauce to a baking dish before baking.
Assemble the Bowls: Divide cooked rice or quinoa evenly among serving bowls. Top with roasted zucchini, summer squash, shredded carrots, and avocado slices. Add the hot honey chicken on top.
Garnish and Serve: Squeeze fresh lime juice over each bowl and garnish with chopped cilantro or parsley if desired. Drizzle with ranch dressing or creamy avocado lime sauce for extra flavor. Serve immediately and enjoy!

Notes

You can adjust the spiciness of the sauce by modifying the amount of cayenne pepper and red pepper flakes.
Use rice or quinoa according to preference or dietary needs.
For a gluten-free dish, ensure the ranch dressing used is gluten-free or substitute with a gluten-free alternative.
Leftover chicken and vegetables make great meal prep options and can be stored in an airtight container in the refrigerator for up to 3 days.
If you don’t have an oven-safe skillet, transfer chicken to a baking dish before baking as noted.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Main Course
Method: Baking
Cuisine: American