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Bowl of hot honey chicken bowls featuring glazed chicken, rice, vegetables, and avocado slices, garnished with parsley

Hot Honey Chicken Bowls

These hot honey chicken bowls combine bold flavors with nutritious ingredients, offering a healthy balance of protein, veggies, and grains. Perfect for meal prep, this easy chicken and rice bowl is topped with a spicy honey glaze that redefines dinner.
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Prep Time 5 minutes
Cook Time 35 minutes
Resting Time 5 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 4 servings

Ingredients
  

  • 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 type of hot sauce)
  • 2 teaspoons minced garlic
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon cayenne (optional)
  • 1/4 teaspoon crushed red pepper (optional)
  • 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)
  • 1/4 cup plain Greek yogurt
  • 1-2 Tablespoons milk (adjust to thickness)
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon dill
  • 1 teaspoon freshly chopped parsley
  • 2 teaspoons Worcestershire sauce

Instructions
 

  • Preheat your oven to 400°F.
  • Heat the avocado oil in a large cast-iron skillet over medium-high heat and cook the chicken breasts for 5 minutes on each side.
  • Mix the glaze by whisking together honey, sriracha, garlic, salt, pepper, cayenne, and crushed red pepper. Reserve 3-4 Tablespoons for later use.
  • Remove the chicken breasts from the skillet and set them aside.
  • Reduce the heat slightly, then sauté the zucchini and summer squash in the skillet for 1-2 minutes. Turn off the heat and set aside.
  • Add the carrots on top of the squash, place the chicken back in the skillet, and coat both sides with the prepared hot honey sauce.
  • Bake the entire skillet in the oven for 15 minutes, stirring the vegetables halfway through.
  • While the chicken cooks, prepare the ranch drizzle by whisking together Greek yogurt, milk, onion powder, garlic powder, salt, pepper, dill, parsley, and Worcestershire sauce. Adjust the thickness as needed.
  • Switch the oven to high broil and broil the skillet for 3-5 minutes until the glaze caramelizes beautifully.
  • Let the chicken rest for 5 minutes before cutting it into cubes and tossing it with the reserved hot honey sauce.
  • Assemble the bowls by layering rice, veggies, chicken, and ranch drizzle. Add avocado slices and a squeeze of lime for a fresh finish.
  • Enjoy your perfectly balanced hot honey chicken bowls!