Hot Honey Chicken Bowl
This hot honey chicken bowl is the perfect blend of sweet and spicy, served with quinoa, fresh veggies, and an optional healthy ranch drizzle.
Ingredients
For the hot honey chicken:
- 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 your favorite hot sauce
- 2 teaspoons minced garlic
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon cayenne optional, for extra heat
- 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
- 1/2 medium lime optional, for topping
For the healthy ranch drizzle (optional):
- 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 and prep
- Preheat your oven to 400°F. Heat the avocado oil in a large cast iron skillet over medium-high heat.
Cook the chicken
- Add the chicken breasts to the skillet and cook for about 5 minutes on each side until golden brown.
- While the chicken cooks, whisk together the honey, sriracha, garlic, salt, pepper, cayenne, and crushed red pepper to make the hot honey sauce. Set aside 3–4 tablespoons of the sauce for later.
Sauté the veggies
- Once the chicken is cooked, remove it from the skillet and set it aside. Lower the heat slightly, then toss the zucchini and summer squash in the skillet for 1–2 minutes. Turn off the heat and layer the shredded carrots over the sautéed veggies.
Bake the chicken and veggies
- Place the chicken breasts on top of the vegetables in the skillet. Pour the hot honey sauce over the chicken, coating both sides. Transfer the skillet to the oven and bake for 15 minutes, stirring the vegetables halfway through cooking.
Broil for caramelization
- Turn the oven to high broil and broil the chicken for 3–5 minutes to caramelize the sauce. This step adds a delicious depth of flavor.
Prepare the ranch drizzle
- While the chicken is in the oven, whisk together the Greek yogurt, milk, onion powder, garlic powder, salt, pepper, dill, parsley, and Worcestershire sauce for the optional ranch drizzle.
Rest and assemble
- Remove the skillet from the oven and let everything rest for about 5 minutes. Cube the chicken and toss it in the reserved hot honey sauce.
- Assemble the bowls with a base of quinoa or rice, the roasted veggies, and the chicken. Drizzle with extra hot honey and ranch dressing, then top with avocado slices and a squeeze of lime if desired.
Notes
Tips from Our Test Kitchen
For a milder version of the sauce, use a mild hot sauce or even tomato sauce in place of sriracha. Save time by using store-bought hot honey instead of making your own. Don’t skip the broil step, it’s the secret to achieving that caramelized, slightly crispy texture on the chicken. If you don’t have a cast iron skillet, transfer the chicken and veggies to an oven-safe dish before baking.Variations and Storage
This recipe is as versatile as it is delicious. Try these ideas to shake things up: Swap the quinoa or rice for cauliflower rice, farro, or barley for a different base. Add other vegetables like bell peppers, broccoli, or sweet potatoes. For a vegetarian version, substitute tofu or chickpeas for the chicken. Leftovers can be stored in an airtight container in the refrigerator for up to one week or frozen for up to three months. Reheat in the microwave or on the stovetop for a quick and satisfying meal.Nutrition Facts
Each serving of this hot honey chicken bowl provides:- Calories: 523
- Protein: 37g
- Carbohydrates: 62g
- Fat: 15g
- Fiber: 7g