Description
Enjoy these Hot Honey Chicken Bowls! A perfect mix of sweet and spicy flavors with fresh veggies, rice, and a bold honey sriracha sauce.
Ingredients
Scale
For the Hot Honey Chicken:
- 1 tablespoon avocado oil
- 2 medium boneless chicken breasts
- 1/3 cup honey
- 1/4 cup sriracha (or 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:
- 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: Set to 400°F (200°C).
- Sear the Chicken: Heat avocado oil in a skillet over medium heat. Cook the chicken breasts for 5-7 minutes on each side until golden brown and cooked through.
- Make the Hot Honey Sauce: In a bowl, mix honey, sriracha, minced garlic, salt, black pepper, cayenne, and crushed red pepper. Reserve 2 tablespoons for later.
- Bake the Chicken and Veggies: Add sliced zucchini and summer squash to the skillet. Place chicken on top, pour over the sauce, and bake for 20 minutes. Stir vegetables halfway through.
- Rest and Cut Chicken: Let the skillet cool for 5 minutes, then slice the chicken into cubes. Toss with the reserved sauce.
- Assemble the Bowls: Divide rice (or quinoa) among bowls. Top with chicken, zucchini, squash, shredded carrots, and avocado slices.
- Finish and Serve: Squeeze fresh lime juice over the bowls and drizzle with ranch dressing if desired.
Notes
- Make it Low-Carb: Swap rice for cauliflower rice.
- More Protein Options: Try shrimp, tofu, or salmon instead of chicken.
- Storage: Store in airtight containers for up to 4 days in the fridge.
- Reheat: Microwave for 1-2 minutes or heat on the stovetop.
- Extra Spice: Add more crushed red pepper or sriracha to taste.
- Prep Time: 15 minutes
- Cook Time: 25minutes