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.
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Ingredients
For the Hot Honey Chicken:
- 1 tablespoon avocado oil
- 2 medium boneless chicken breasts
- 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)
- 1/4 teaspoon crushed red pepper (optional)
For the Bowls:
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- 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)
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.
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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.
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Nutrition
- Serving Size: 1 bowl
- Calories: 510 kcal
- Sugar: 18 g
- Sodium: 640 mg
- Fat: 24 g
- Saturated Fat: 5 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 5 g
- Protein: 32 g
- Cholesterol: 85 mg