Description

This Hot Honey Chicken Bowl recipe features tender, juicy chicken pieces coated in a spicy and sweet hot honey sauce, paired with roasted zucchini and summer squash, shredded carrots, creamy avocado, and a base of fluffy rice or quinoa. Perfectly balanced with a hint of heat and the freshness of lime and cilantro, this bowl is a flavorful, wholesome meal ready in under an hour.

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

Additional Bowl Ingredients

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)

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Instructions

Prepare the Hot Honey Sauce: In a small bowl, whisk together the honey, sriracha, cayenne pepper, crushed red pepper flakes, and minced garlic until well combined. Set aside.
Roast the Vegetables: Preheat the oven to 400°F (200°C). On a baking sheet, toss the sliced zucchini and summer squash with 1 tablespoon olive oil, salt, and pepper. Spread them in an even layer and roast for 20 minutes, or until tender and lightly browned.
Cook the Chicken: While the vegetables are roasting, heat 1 tablespoon of olive oil in a large oven-safe skillet over medium heat. Season the 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 not fully cooked through.
Add the Hot Honey Sauce: Pour the prepared hot honey sauce over the partially cooked chicken. Stir to coat the chicken evenly and let it simmer for 2-3 minutes to combine the flavors.
Bake the Chicken: Transfer the skillet to the preheated oven alongside the vegetables and bake for 15-20 minutes, or until the chicken is fully cooked and the sauce has thickened. If your skillet is not oven-safe, transfer the chicken and sauce to a baking dish before placing it in the oven.
Assemble the Bowls: Divide the cooked rice or quinoa among serving bowls. Top with roasted zucchini, summer squash, shredded carrots, and sliced avocado. Add the hot honey chicken on top.
Garnish and Serve: Squeeze fresh lime juice over each bowl. Garnish with chopped cilantro or parsley if desired. Drizzle with ranch dressing or creamy avocado lime sauce for added flavor. Serve immediately and enjoy!

Notes

Adjust the cayenne pepper and crushed red pepper flakes to control the heat level of the sauce.
If you prefer a milder sauce, reduce the sriracha or omit the cayenne pepper.
Use either rice or quinoa as a base depending on preference or dietary needs.
For a gluten-free option, ensure the sriracha sauce and any dressings used are certified gluten-free.
Oven-safe skillet is recommended to cook and finish the chicken; alternatively, use a baking dish for the oven step.
Leftover hot honey chicken can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Main Course
Method: Baking
Cuisine: American