Description
Elevate your dinner experience with these Hot Honey Chicken Bowls, a delightful fusion of sweet and spicy flavors that are sure to impress. Ready in under 40 minutes, this dish is perfect for busy weeknights or meal prep. Featuring juicy chicken coated in a hot honey sauce, accompanied by vibrant vegetables and served over a bed of rice or quinoa, this recipe offers a satisfying meal that’s both nutritious and customizable to suit your taste preferences.
Ingredients
Scale
- 1 tablespoon avocado oil
- 1 ¼ pounds boneless, skinless chicken breasts
- ⅓ cup honey
- 2–3 tablespoons sriracha
- 2 medium zucchini
- 1 medium summer squash
- 1 ½ cups shredded carrots
- 2 cups cooked rice or quinoa
- Optional: Greek yogurt for ranch drizzle
Instructions
- Preheat the oven to 400°F (200°C).
- Heat avocado oil in a cast iron skillet over medium-high heat, then sear chicken for about 5 minutes on each side until browned.
- In a mixing bowl, whisk together honey, sriracha, minced garlic, salt, pepper, cayenne, and crushed red pepper.
- Sauté sliced zucchini and summer squash in the same skillet for 1–2 minutes before layering shredded carrots on top.
- Place the seared chicken on the veggies and coat with hot honey sauce. Bake for 15 minutes.
- Prepare ranch drizzle while baking by whisking Greek yogurt with milk and seasonings.
- Broil on high for an additional 3–5 minutes until caramelized; let the chicken rest before cubing it.
- Assemble bowls with rice or quinoa topped with sautéed veggies, chicken, ranch drizzle, and avocado slices.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 18g
- Sodium: 760mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 10g
- Protein: 36g
- Cholesterol: 90mg