Ingredients
Hot Honey Chicken
- 1 Tablespoon avocado oil
- 1 1/4 pounds boneless chicken breasts, halved lengthwise (about 2 medium)
- 1/3 cup honey
- 2-3 Tablespoons sriracha or any type of hot sauce
- 2 teaspoons minced garlic
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon cayenne pepper (optional)
- 1/4 teaspoon crushed red pepper flakes (optional)
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
- 1/2 medium lime (optional, for topping)
Healthy Ranch Drizzle (Optional)
- 1/4 cup plain Greek yogurt
- 1-2 Tablespoons milk (adjust to desired thickness)
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dill
- 1 teaspoon freshly chopped parsley
- 2 teaspoons Worcestershire sauce
Instructions
- Preheat the Oven: Preheat your oven to 400°F (204°C) to prepare for finishing the chicken and vegetables in the skillet.
- Cook the Chicken: Heat avocado oil in a large cast iron skillet over medium-high heat. Place the halved chicken breasts in the skillet and cook for about 5 minutes on each side until nicely browned.
- Prepare Hot Honey Sauce: In a bowl, whisk together honey, sriracha, minced garlic, salt, pepper, cayenne, and crushed red pepper flakes (if using). Reserve 3-4 tablespoons of this sauce for later use.
- Remove Chicken: Take the chicken breasts out of the skillet and set aside temporarily.
- Sauté Veggies: Reduce heat slightly and add sliced zucchini and summer squash to the skillet. Toss and cook for 1-2 minutes, allowing the vegetables to slightly soften. Turn off the heat afterward.
- Add Carrots and Chicken: Layer shredded carrots on top of the sautéed squash, then place the chicken breasts over the veggies. Generously coat both sides of the chicken with the hot honey sauce.
- Bake: Put the entire skillet into the preheated oven and bake for about 15 minutes or until the chicken is fully cooked through. Stir the vegetables halfway through baking for even cooking.
- Make Ranch Drizzle: While the chicken bakes, combine Greek yogurt, milk, onion powder, garlic powder, salt, pepper, dill, parsley, and Worcestershire sauce in a small bowl to make the dressing.
- Broil for Caramelization: Switch oven to high broil. Broil the chicken and vegetables for 3-5 minutes, watching closely, to brown and caramelize the sauce on the chicken.
- Rest Chicken: Remove skillet from oven and let the chicken rest for about 5 minutes to retain juices.
- Slice and Coat Chicken: Cut chicken into bite-sized cubes and toss them evenly in the reserved hot honey sauce.
- Assemble Bowls: Place cooked rice or quinoa in bowls, add roasted veggies, top with coated chicken cubes, and drizzle with any leftover hot honey sauce and ranch dressing if desired.
- Finish and Serve: Add sliced avocado and a squeeze of lime juice for brightness. Serve immediately and enjoy your flavorful Hot Honey Chicken and Rice Bowls!
Notes
- These Hot Honey Chicken Bowls can be refrigerated for up to 1 week or frozen for up to 3 months.
- If you prefer less spice, use a mild hot sauce or even tomato sauce instead of sriracha.
- You can save time by using store-bought hot honey sauce in place of making your own.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Skillet cooking and oven baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 bowl
- Calories: 523 kcal
- Sugar: 31 g
- Sodium: 1162 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.02 g
- Carbohydrates: 62 g
- Fiber: 7 g
- Protein: 37 g
- Cholesterol: 92 mg