Description
This Hot Honey Chicken Bowl features tender, juicy chicken breasts coated in a spicy-sweet hot honey sauce, paired with roasted zucchini, summer squash, and shredded carrots over a bed of fluffy rice or quinoa. Finished with creamy ranch drizzle and creamy avocado slices, this vibrant, flavorful bowl is perfect for a wholesome and satisfying meal ready in just 40 minutes.
Ingredients
Scale
Chicken and Hot Honey Sauce
- 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 hot sauce
- 2 teaspoons minced garlic
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon cayenne pepper (optional)
- 1/4 teaspoon crushed red pepper flakes (optional)
Vegetables
- 2 medium zucchini, sliced
- 1 medium summer squash, sliced
- 1 1/2 cups shredded carrots
- 1 medium avocado, sliced
Base and Toppings
- 2 cups cooked rice or quinoa
- 1/2 medium lime (optional, for topping)
Ranch Drizzle
- 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 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 in the recipe.
- Cook Chicken: Heat avocado oil in a large cast iron skillet over medium-high heat. Cook the halved chicken breasts for about 5 minutes on each side until nicely browned.
- Prepare Hot Honey Sauce: While the chicken cooks, whisk together honey, sriracha, minced garlic, salt, pepper, cayenne pepper (if using), and crushed red pepper flakes (if using) in a bowl. Reserve 3-4 tablespoons of this sauce for later use.
- Remove Chicken: Remove the browned chicken breasts from the skillet and set them aside temporarily.
- Cook Vegetables: Lower the heat slightly and add the sliced zucchini and summer squash to the skillet. Cook for 1-2 minutes to soften them slightly, then turn off the heat.
- Assemble in Skillet: Layer shredded carrots over the cooked squash. Place the chicken breasts on top of the vegetables and coat both sides of the chicken with the prepared hot honey sauce.
- Bake: Transfer the entire skillet to the preheated oven and bake for about 15 minutes, or until the chicken is fully cooked through. Stir the vegetables halfway through baking to ensure even cooking.
- Make Ranch Drizzle: While the chicken bakes, combine Greek yogurt, milk, onion powder, garlic powder, salt, pepper, dried dill, parsley, and Worcestershire sauce in a small bowl. Adjust thickness with milk as needed to create a smooth ranch dressing drizzle.
- Broil for Caramelization: After baking, set the oven to high broil. Broil the chicken for 3-5 minutes until the hot honey sauce browns and caramelizes, forming a flavorful glaze on the chicken.
- Rest Chicken: Remove the skillet from the oven and allow the chicken to rest for about 5 minutes to retain its juiciness.
- Slice and Coat Chicken: Cut the chicken into cubes and toss them evenly with the reserved hot honey sauce for extra flavor.
- Assemble Bowls: Divide the cooked rice or quinoa among bowls. Top with the roasted vegetables, cubed chicken, avocado slices, and drizzle with extra hot honey sauce and the prepared ranch dressing as desired.
- Serve: Optionally, add a squeeze of fresh lime juice over the bowls before serving. Enjoy your vibrant and delicious hot honey chicken and rice bowls!
Notes
- You can substitute chicken thighs for breasts for a juicier alternative.
- Adjust the amount of sriracha according to your preferred spice level.
- The dish can be made gluten-free by ensuring Worcestershire sauce used is gluten-free.
- Leftover chicken and vegetables store well in the refrigerator for up to 3 days.
- Avocado can be added or omitted based on preference and availability.
- For a dairy-free ranch drizzle, substitute Greek yogurt and milk with a plant-based yogurt and milk alternative.
