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Hot Honey Chicken Bowls

These Hot Honey Chicken Bowls are a quick, high-protein meal packed with bold, customizable flavor. Tender chicken coated in a sweet and spicy hot honey sauce is baked over sautéed veggies and served with fluffy rice or quinoa. Top with creamy ranch drizzle and avocado for a balanced, crave-worthy dinner perfect for meal prep or busy nights.
Prep Time5 minutes
Cook Time35 minutes
Total Time40 minutes
Course: Dinner
Cuisine: American
Servings: 4
Calories: 523kcal

Ingredients

For the Hot Honey Chicken:

  • 1 tablespoon avocado oil
  • 1 ¼ pounds boneless skinless chicken breasts, halved lengthwise (about 2 medium)
  • ⅓ cup honey
  • 2 –3 tablespoons sriracha or any hot sauce
  • 2 teaspoons minced garlic
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon cayenne pepper optional
  • ¼ teaspoon crushed red pepper flakes optional

For the Bowls:

  • 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 for topping (optional)
  • For the Healthy Ranch Drizzle optional:
  • ¼ cup plain Greek yogurt
  • 1 –2 tablespoons milk adjust for desired consistency
  • ¼ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon dried dill
  • 1 teaspoon freshly chopped parsley
  • 2 teaspoons Worcestershire sauce

Instructions

  • Preheat the oven to 400°F (200°C).
  • Sear the chicken: Heat avocado oil in a large cast iron skillet over medium-high heat. Add the chicken breasts and cook for 5 minutes per side, until browned.
  • Make the hot honey sauce: In a bowl, whisk together the honey, sriracha, garlic, salt, pepper, cayenne, and red pepper flakes. Reserve 3–4 tablespoons of the sauce for later.
  • Sauté the vegetables: Remove the chicken from the skillet and set aside. Reduce the heat and add zucchini and summer squash. Sauté for 1–2 minutes, then turn off the heat.
  • Assemble in the skillet: Layer shredded carrots over the squash. Place the chicken on top of the vegetables and coat both sides of the chicken with the hot honey sauce.
  • Bake: Transfer the skillet to the oven and bake for 15 minutes, or until the chicken is cooked through. Stir vegetables halfway through baking.
  • Prepare the ranch drizzle: While the chicken bakes, whisk together all ranch drizzle ingredients in a small bowl until smooth.
  • Broil (optional): Set the oven to high broil and broil the chicken for 3–5 minutes, until the sauce caramelizes.
  • Rest and cube the chicken: Remove the skillet from the oven and let the chicken rest for 5 minutes. Cube the chicken and toss with the reserved hot honey sauce.
  • Assemble the bowls: Divide rice or quinoa between serving bowls. Top with vegetables, hot honey chicken, avocado slices, and a squeeze of lime. Drizzle with ranch dressing if using.
  • Notes
  • Storage: Keep in the refrigerator for up to 1 week or freeze for up to 3 months.
  • Spice Adjustment: Use a mild hot sauce or tomato sauce for a gentler heat.
  • Shortcut: You can substitute store-bought hot honey in place of the homemade version.