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Are you looking for a quick, flavorful dinner that’s both healthy and customizable? Look no further than these Hot Honey Chicken Bowls! Packed with tender chicken coated in a sweet and spicy honey sriracha sauce, fresh vegetables, and creamy avocado, all served over a hearty bed of rice or quinoa, this recipe is a weeknight winner.

Whether you’re meal prepping for the week or whipping up a satisfying dinner, these bowls deliver bold flavors with minimal effort.

Why You’ll Love These Hot Honey Chicken Bowls

The beauty of this recipe lies in its balance of flavors and textures. The crispy, golden chicken is coated in a sticky, flavorful hot honey sauce that’s both sweet and spicy. The creamy avocado and crunchy veggies add freshness and balance to the dish, while the rice or quinoa provides a hearty base. Plus, these bowls are highly customizable—swap out the protein, veggies, or grains to suit your preferences. It’s the ultimate comfort food with a healthy twist!

Ingredients You’ll Need

For the Hot Honey Chicken:

1 tablespoon avocado oil
2 medium boneless chicken breasts
1/3 cup honey
1/4 cup sriracha (or your favorite hot sauce)
2 teaspoons minced garlic
1 teaspoon salt
1 teaspoon black pepper
1/4 teaspoon cayenne pepper (optional)
1/4 teaspoon crushed red pepper (optional)

For the 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 medium lime
1/2 cup healthy ranch dressing (optional)

How to Make Hot Honey Chicken Bowls

Step 1: Preheat and Prep

Preheat your oven to 400°F (200°C). While the oven heats up, gather all your ingredients and prepare the veggies by slicing the zucchini, summer squash, and avocado.

Step 2: Cook the Chicken

Heat 1 tablespoon of avocado oil in a skillet over medium heat. Add the chicken breasts and cook for about 5–7 minutes on each side until they’re golden brown and fully cooked. The internal temperature should reach 165°F (74°C) for safe consumption.

Step 3: Make the Hot Honey Sauce

In a small bowl, whisk together the honey, sriracha, minced garlic, salt, black pepper, cayenne pepper (if using), and crushed red pepper. This sauce is what gives the dish its signature sweet and spicy flavor. Be sure to set aside about 2 tablespoons of the sauce for later use.

Step 4: Combine Chicken and Veggies

Once the chicken is cooked, remove the skillet from heat. Add the sliced zucchini and summer squash to the skillet, arranging them around the chicken. Pour the hot honey sauce over everything, ensuring it coats the chicken and drizzles over the vegetables.

Step 5: Bake

Transfer the skillet to your preheated oven and bake for approximately 20 minutes. Stir the vegetables halfway through cooking to ensure they roast evenly. When done, let the skillet cool for about 5 minutes.

Step 6: Assemble the Bowls

Cut the chicken into bite-sized cubes and toss them in the reserved hot honey sauce for an extra burst of flavor. Divide your cooked rice or quinoa among bowls, then top with roasted zucchini, summer squash, shredded carrots, sliced avocado, and the hot honey chicken. Squeeze fresh lime juice over each bowl and drizzle with ranch dressing if desired.

Tips for Success

Chicken Temperature: Always ensure your chicken reaches an internal temperature of 165°F (74°C) to guarantee it’s fully cooked.
Even Veggie Slices: Slice zucchini and summer squash evenly so they cook at the same rate.
Make Ahead: Prep the hot honey sauce ahead of time—it can be stored in the fridge for up to a week for easy assembly.
Rice Substitutes: Swap out rice for quinoa, cauliflower rice, or any grain of your choice to keep things interesting.

Variations and Substitutions

One of the best things about this recipe is how adaptable it is! Here are some ideas to switch things up:

Protein Options: Try turkey breast, tofu, or shrimp instead of chicken for variety.
Extra Spice: Increase the heat by adding more sriracha or sprinkling extra cayenne or crushed red pepper on top.
Veggie Swaps: Replace zucchini and squash with bell peppers, mushrooms, or broccoli for a different flavor profile.
Vegan Version: Use plant-based chicken or tofu in place of chicken and swap out ranch dressing for a dairy-free version or tahini drizzle.

FAQs

Can I make this recipe ahead of time?
Absolutely! Prepare the chicken and vegetables in advance and store them separately in airtight containers in the fridge. When you’re ready to eat, simply reheat everything and assemble your bowls.

Can I use frozen vegetables?
Fresh vegetables are recommended for the best flavor and texture, but frozen vegetables can work in a pinch. Just make sure to cook them thoroughly before adding them to your bowl.

How can I make this recipe spicier?
If you’re a fan of heat, feel free to add more sriracha or crushed red pepper to the sauce. You can also sprinkle extra cayenne pepper onto the chicken after cooking.

Serving Suggestions

These Hot Honey Chicken Bowls are incredibly versatile and pair well with a variety of sides and beverages:

Serve with crunchy tortilla chips or a simple side salad for added texture.
Sprinkle fresh cilantro or green onions over the top for an extra burst of flavor.
Pair with a refreshing drink like iced tea or sparkling water to complement the spicy kick.

Final Thoughts

Hot Honey Chicken Bowls are everything you could want in a meal—sweet, spicy, fresh, and satisfying. They’re easy enough for busy weeknights yet impressive enough to serve guests. Plus, with endless customization options, you can tailor this dish to suit your tastes and dietary needs.

So what are you waiting for? Grab your ingredients and whip up these delicious bowls tonight! Whether you’re meal prepping or enjoying them fresh out of the oven, these bowls are sure to become a new favorite in your household. Enjoy!

Hot Honey Chicken Bowls

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Author: Noura
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Baked
Cuisine: American
Diet: Gluten Free

Print Recipe

Description

These Hot Honey Chicken Bowls are the perfect combination of sweet and spicy! Tender chicken breasts are coated in a flavorful honey sriracha sauce, paired with fresh vegetables like zucchini, summer squash, and creamy avocado, all served over a bed of cooked rice (or quinoa). This healthy, customizable meal is packed with bold flavors and is perfect for a quick weeknight dinner or meal prep.

Instructions

Preheat the oven to 400°F (200°C).
Heat the avocado oil in a skillet over medium heat. Cook the chicken breasts for about 5–7 minutes on each side until golden brown and cooked through.
While the chicken is cooking, combine the honey, sriracha, minced garlic, salt, pepper, cayenne, and crushed red pepper in a bowl to create the hot honey sauce. Set aside 2 tablespoons of sauce for later.
Once the chicken is done, remove the skillet from heat. Add the sliced zucchini and summer squash to the skillet, placing the chicken on top. Pour the hot honey sauce over the chicken and vegetables.
Transfer the skillet to the oven and bake for about 20 minutes or until the chicken is fully cooked. Stir the vegetables halfway through.

Remove from oven and let cool for 5 minutes. Cut the chicken into cubes and toss with the reserved hot honey sauce.
To assemble: Divide the rice (or quinoa) among bowls. Top with zucchini, squash, shredded carrots, avocado slices, and chicken. Squeeze lime juice over top and drizzle with ranch if desired.

Notes

Chicken is fully cooked at an internal temp of 165°F (74°C).
Slice vegetables evenly so they cook consistently.
Hot honey sauce can be made ahead and stored in the fridge for up to 1 week.
Swap rice for quinoa, cauliflower rice, or any preferred grain.
Vegan option: Use tofu or plant-based chicken and dairy-free dressing.