Name: Hot Honey Chicken and Rice Bowls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 Tablespoon avocado oil; 1 ¼ pounds boneless chicken breasts, halved lengthwise (about 2 medium); ⅓ cup honey; 2-3 Tablespoons sriracha (or any type of hot sauce); 2 teaspoons minced garlic; 1 teaspoon salt; ½ teaspoon pepper; ¼ teaspoon cayenne (optional); ¼ teaspoon crushed red pepper (optional); 2 medium zucchini, sliced; 1 medium summer squash, sliced; 1 ½ cups shredded carrots; 1 medium avocado, sliced; 2 cups cooked rice (or quinoa); ½ medium lime (optional, for topping); ¼ cup plain Greek yogurt (optional for ranch); 1-2 Tablespoons milk (adjust to thickness, optional for ranch); ¼ teaspoon onion (optional for ranch); ¼ teaspoon garlic (optional for ranch); ¼ teaspoon salt (optional for ranch); ¼ teaspoon pepper (optional for ranch); ¼ teaspoon dill (optional for ranch); 1 teaspoon freshly chopped parsley (optional for ranch); 2 teaspoons Worcestershire sauce (optional for ranch)

Description

These Hot Honey Chicken and Rice Bowls burst with flavor, offering a delightful balance of sweet, spicy, and savory in every bite. A comforting, family-friendly dish that can be prepared in just 30 minutes.

Ingredients

Scale

1 Tablespoon avocado oil
1 ¼ pounds boneless chicken breasts, halved lengthwise (about 2 medium)
⅓ cup honey
2–3 Tablespoons sriracha (or any type of hot sauce)
2 teaspoons minced garlic
1 teaspoon salt
½ teaspoon pepper
¼ teaspoon cayenne (optional)
¼ teaspoon crushed red pepper (optional)
2 medium zucchini, sliced
1 medium summer squash, sliced
1 ½ cups shredded carrots
1 medium avocado, sliced
2 cups cooked rice (or quinoa)
½ medium lime (optional, for topping)
¼ cup plain Greek yogurt (optional for ranch)
1–2 Tablespoons milk (adjust to thickness, optional for ranch)
¼ teaspoon onion (optional for ranch)
¼ teaspoon garlic (optional for ranch)
¼ teaspoon salt (optional for ranch)
¼ teaspoon pepper (optional for ranch)
¼ teaspoon dill (optional for ranch)
1 teaspoon freshly chopped parsley (optional for ranch)
2 teaspoons Worcestershire sauce (optional for ranch)

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Instructions

Preheat your oven to 400°F (200°C).
Heat the avocado oil in a large cast-iron skillet over medium-high heat. Add your chicken breasts and cook for about 5 minutes on each side until browned.
In a bowl, mix together the honey, sriracha, minced garlic, salt, pepper, cayenne, and crushed red pepper to create the sauce. Set aside about 3-4 tablespoons of this sauce for later.
Once the chicken is browned, remove it from the skillet.
Toss zucchini and summer squash in the skillet, sautéing for about 1-2 minutes.
Layer the shredded carrots over the squash, place the chicken back on top, and pour the hot honey sauce over the chicken.
Bake for about 15 minutes.
While it’s baking, prepare the ranch drizzle by mixing Greek yogurt, milk, Worcestershire sauce, and optional spices in a bowl.
Turn on the broiler for 3-5 minutes at the end of cooking.
Remove from the oven, let it rest briefly, and slice the chicken into cubes. Toss with the remaining hot honey sauce.
Assemble your bowls with rice, sautéed veggies, chicken, drizzle with extra hot honey and ranch, and add sliced avocado and lime.

Notes

For extra flavor, marinate the chicken in the hot honey sauce for an hour before cooking. Adjust the heat level according to your preference.

Prep Time: 15
Cook Time: 30
Category: Main Course
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 10g
Sodium: 600mg
Fat: 16g
Saturated Fat: 2g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 47g
Fiber: 4g
Protein: 25g
Cholesterol: 70mg