Description
These Hot Honey Chicken Bowls combine tender, juicy chicken pieces glazed in a spicy-sweet hot honey sauce, served over a bed of fluffy rice or quinoa and topped with roasted zucchini, summer squash, shredded carrots, and creamy avocado. This flavorful and colorful dish offers a perfect balance of heat, sweetness, and freshness, ideal for a wholesome weeknight dinner.
Ingredients
Scale
Chicken and Sauce
- 1.5 lbs boneless chicken breasts, cut into bite-sized pieces
- 1/2 cup honey
- 2 tablespoons sriracha sauce
- 1/4 teaspoon cayenne pepper (adjust to taste)
- 1/4 teaspoon crushed red pepper flakes (adjust to taste)
- 2 cloves garlic, minced
- Salt and pepper, to taste
- 1 tablespoon olive oil
Roasted Vegetables
- 2 medium zucchinis, sliced
- 2 medium summer squashes, sliced
- 1 tablespoon olive oil
- Salt and pepper, to taste
Additional Bowl Ingredients
- 1 cup shredded carrots
- 1 avocado, sliced
- 2 cups cooked rice or quinoa
- Lime wedges, for serving
- Fresh cilantro or parsley, chopped (optional, for garnish)
- Ranch dressing or creamy avocado lime sauce, for drizzling (optional)
Instructions
- Prepare the Hot Honey Sauce: In a small bowl, whisk together the honey, sriracha, cayenne pepper, crushed red pepper flakes, and minced garlic until well combined. Set aside to allow the flavors to meld.
- Roast the Vegetables: Preheat the oven to 400°F (200°C). On a baking sheet, toss the sliced zucchini and summer squash with 1 tablespoon of olive oil, salt, and pepper until evenly coated. Spread in an even layer and roast for about 20 minutes, or until the vegetables are tender and lightly browned, stirring halfway through for even cooking.
- Cook the Chicken: While the vegetables roast, heat 1 tablespoon olive oil in a large oven-safe skillet over medium heat. Season the bite-sized chicken pieces with salt and pepper, then add them to the skillet. Cook for 5 to 7 minutes, stirring occasionally, until the chicken is browned on all sides but not fully cooked through.
- Add the Hot Honey Sauce: Pour the prepared hot honey sauce over the partially cooked chicken in the skillet. Stir well to coat every piece evenly. Let it simmer gently for 2 to 3 minutes to meld the flavors.
- Bake the Chicken: Transfer the skillet to the preheated oven (alongside the vegetables) and bake for 15 to 20 minutes, or until the chicken is fully cooked through and the sauce has thickened to a glaze. If your skillet is not oven-safe, carefully transfer the chicken and sauce mixture to a baking dish before placing it in the oven.
- Assemble the Bowls: Divide the cooked rice or quinoa evenly among four serving bowls. Top each with a generous portion of the roasted zucchini and summer squash, shredded carrots, and sliced avocado.
- Garnish and Serve: Spoon the hot honey chicken over the bowls. Squeeze fresh lime wedges over the top for brightness and garnish with chopped cilantro or parsley, if desired. Drizzle with ranch dressing or creamy avocado lime sauce for extra flavor. Serve immediately and enjoy your vibrant, flavorful meal.
Notes
- Adjust the cayenne pepper and crushed red pepper flakes to your desired heat level.
- If you prefer, use quinoa or brown rice for a healthier grain option.
- To make the dish vegan, substitute chicken with tofu and use maple syrup instead of honey.
- Ensure the skillet is oven-safe before placing it in the oven or transfer chicken to a baking dish.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
