Description
These Hot Honey Chicken Bowls are a vibrant, flavorful dish combining spicy honey-glazed chicken with roasted summer vegetables, fresh avocado, and a base of fluffy rice or quinoa. Perfectly balanced with sweet and heat elements, this recipe offers an easy yet impressive meal that’s wholesome and comforting.
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
Bowls and Garnishes
- 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 honey, sriracha, cayenne pepper, crushed red pepper flakes, and minced garlic until fully combined. Set this spicy-sweet sauce aside for later use.
- Roast the Vegetables: Preheat your oven to 400°F (200°C). Toss the sliced zucchinis and summer squashes with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Spread them out evenly and roast for about 20 minutes or until tender and lightly browned, developing a lovely caramelized flavor.
- Cook the Chicken: While vegetables roast, heat 1 tablespoon olive oil in a large oven-safe skillet over medium heat. Season chicken pieces with salt and pepper, then add them to the skillet. Cook for 5-7 minutes, stirring occasionally, until the chicken is browned on all sides but still slightly undercooked inside.
- Add the Hot Honey Sauce: Pour the prepared hot honey sauce over the chicken in the skillet. Stir thoroughly to coat the chicken well, allowing it to simmer in the sauce for 2-3 minutes to absorb the flavors.
- Bake the Chicken: Place the skillet with the chicken into the preheated oven alongside the vegetables. Bake for 15-20 minutes until the chicken is fully cooked and the sauce thickens nicely. If your skillet is not oven-safe, transfer the chicken and sauce to a baking dish before baking.
- Assemble the Bowls: Divide cooked rice or quinoa evenly into serving bowls. Arrange the roasted zucchini, summer squash, shredded carrots, and sliced avocado on top.
- Garnish and Serve: Spoon the hot honey chicken over the bowls. Squeeze fresh lime juice over each serving 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!
Notes
- Adjust the cayenne pepper and red pepper flakes to control the spiciness of the chicken sauce.
- Use either rice or quinoa as the grain base according to preference or dietary needs.
- For a dairy-free option, skip the ranch dressing or substitute with an avocado-based sauce.
- Ensure the skillet is oven-safe; if not, transfer chicken to a baking dish before baking in the oven.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
