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–+ servings
Hot Honey Chicken Bowls

Hot Honey Chicken Bowls: Sweet & Spicy Comfort in a Bowl

Hot Honey Chicken Bowls combine tender chicken, vibrant veggies, and creamy avocado in a flavor-packed, gluten-free dish perfect for weeknight dinners.
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Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1.25 lbs Boneless Chicken Breasts halved for quicker cooking
  • 1 tsp Salt adjust to your taste preference
  • 0.5 tsp Pepper adds mild heat
  • 0.25 tsp Cayenne optional for extra kick
For the Sauce
  • 0.33 cup Honey provides sweetness
  • 2-3 tbsp Sriracha for added spice
  • 2 tsp Minced Garlic fresh garlic is ideal
  • 0.25 tsp Crushed Red Pepper optional
For the Vegetables
  • Avocado Oil for sautéing
  • 2 medium Zucchini swap with bell peppers or broccoli if preferred
  • 1 medium Summer Squash additional zucchini or other squash works too
  • 1.5 cups Shredded Carrots substitute with peas or your favorite veggie
For Serving
  • 2 cups Cooked Rice alternatives include quinoa or cauliflower rice
  • 0.25 cup Plain Greek Yogurt can be swapped out for any dairy-free yogurt
  • 1-2 tbsp Milk for adjusting the consistency of the drizzle
  • 0.5 medium Lime adds a refreshing touch
  • 1 tsp Cilantro or Fresh Parsley for a vibrant garnish
  • 2 tsp Worcestershire Sauce omit for a vegan version

Equipment

  • large skillet
  • Meat Thermometer
  • Oven

Method
 

Cooking Instructions
  1. Preheat your oven to 400°F (200°C).
  2. In a large skillet, heat 2 tablespoons of avocado oil over medium-high heat. Once shimmering, add the halved boneless chicken breasts and cook for approximately 5 minutes on each side until golden brown and reaches 165°F.
  3. Whisk together honey, sriracha, minced garlic, salt, pepper, and crushed red pepper in a bowl. Reserve 3-4 tablespoons for drizzling later.
  4. Remove chicken from the skillet. In the same skillet, sauté sliced zucchini for 1-2 minutes until just tender.
  5. Layer the shredded carrots atop the zucchini. Place the cooked chicken back into the pan and brush with the hot honey sauce prepared earlier.
  6. Transfer the skillet to the preheated oven and bake for about 15 minutes.
  7. Switch your oven to broil and let it cook for an additional 3-5 minutes for a caramelized finish.
  8. Once done, remove the skillet and let the chicken rest for a few minutes. Cut into bite-sized cubes and mix with the remaining hot honey sauce.
  9. Assemble the bowls with 2 cups of cooked rice in each. Top with roasted veggies and chicken cubes, drizzled with ranch dressing and extra hot honey sauce.
  10. Finish with fresh avocado slices and a squeeze of lime. Optionally sprinkle with cilantro or parsley.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 40gProtein: 35gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 6gCholesterol: 100mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 12gVitamin A: 2000IUVitamin C: 25mgCalcium: 50mgIron: 3mg

Notes

Check chicken doneness with a meat thermometer. Customize veggies as desired. This dish is meal prep friendly; store ingredients separately for freshness.

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