Description
These Hot Honey Chicken Bowls are the perfect combination of sweet and spicy! Juicy chicken breasts are coated in a delicious honey-sriracha glaze and paired with fresh, crisp vegetables, creamy avocado, and fluffy rice (or quinoa). This quick and healthy meal is perfect for busy weeknights or meal prep, delivering bold flavors in every bite!
Ingredients
- For the Hot Honey Chicken
- 1 tablespoon avocado oil
- 2 medium boneless, skinless 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 flakes (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, cut into wedges
- 1/2 cup healthy ranch dressing (optional)
Instructions
-
Cook the Chicken:
Heat avocado oil in a large skillet over medium heat. Add the chicken breasts and cook for 6-7 minutes per side until golden brown and fully cooked. Remove from heat and let it rest before slicing. -
Prepare the Hot Honey Sauce:
In the same skillet, reduce the heat and add honey, sriracha, minced garlic, salt, black pepper, and optional cayenne/red pepper flakes. Stir well and simmer for 2-3 minutes until slightly thickened. -
Coat the Chicken:
Slice the rested chicken and return it to the skillet, tossing it in the hot honey sauce until evenly coated and caramelized. -
Cook the Vegetables:
In a separate pan (or the same skillet), sauté the zucchini and summer squash for 3-4 minutes until tender but slightly crisp. -
Assemble the Bowls:
Divide the cooked rice (or quinoa) into bowls. Top with hot honey chicken, zucchini, summer squash, shredded carrots, and avocado slices. -
Finish and Serve:
Squeeze fresh lime juice over the bowls and drizzle with ranch dressing if desired. Serve immediately and enjoy!
Notes
- Adjust the spice level by increasing or reducing the sriracha and cayenne pepper.
- For extra crunch, top with toasted sesame seeds or crushed peanuts.
- Swap chicken for tofu, shrimp, or salmon for a different protein option.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stove Top
- Cuisine: American