Can I make Hot Honey Chicken Bowls ahead of time?

Yes! The chicken and vegetables can be prepared in advance and stored separately in the fridge for up to 3 days. When ready to eat, simply reheat and assemble the bowls.

What can I use instead of sriracha?

If you don’t have sriracha, you can substitute it with another hot sauce like Frank’s RedHot, Tabasco, or a mix of chili flakes and vinegar for a similar kick.

How do I know when the chicken is fully cooked?

Use a meat thermometer to check that the internal temperature has reached 165°F (74°C). If you don’t have a thermometer, cut into the thickest part—there should be no pink inside.

Can I use frozen vegetables instead of fresh ones?

Yes, but fresh vegetables will give the best texture and flavor. If using frozen, let them thaw slightly and pat them dry before cooking to prevent excess moisture.

Hot Honey Chicken Bowls

Name: Hot Honey Chicken Bowls
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 tablespoon avocado oil; 2 medium boneless, skinless chicken breasts; ⅓ cup honey; ¼ cup sriracha (or preferred hot sauce); 2 teaspoons minced garlic; 1 teaspoon salt; 1 teaspoon black pepper; ¼ teaspoon cayenne pepper (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); 1 medium lime, cut into wedges; ½ cup ranch dressing (optional)

Description

Hot Honey Chicken Bowls combine tender, pan-seared chicken with a bold sweet-and-spicy honey sriracha glaze, roasted vegetables, and creamy avocado, all served over a bed of rice or quinoa. This easy, customizable recipe is perfect for meal prep or a quick, satisfying dinner.

Ingredients

Scale

For the Hot Honey Chicken

1 tablespoon avocado oil
2 medium boneless, skinless chicken breasts
⅓ cup honey
¼ cup sriracha (or preferred hot sauce)
2 teaspoons minced garlic
1 teaspoon salt
1 teaspoon black pepper
¼ teaspoon cayenne pepper (optional)
¼ teaspoon crushed red pepper (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)
1 medium lime, cut into wedges
½ cup ranch dressing (optional)

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Instructions

Preheat the Oven: Set the oven to 400°F (200°C) to ensure an even cooking temperature for the chicken and vegetables.
Sear the Chicken: Heat avocado oil in a skillet over medium heat. Add the chicken breasts and cook for about 5-7 minutes per side until golden brown. The chicken does not need to be fully cooked yet, as it will finish in the oven.
Prepare the Hot Honey Sauce: In a small bowl, mix honey, sriracha, minced garlic, salt, black pepper, cayenne, and crushed red pepper. Stir well to combine, and set aside 2 tablespoons for later.
Coat the Chicken and Vegetables: Remove the skillet from heat and add sliced zucchini and summer squash. Place the chicken on top of the vegetables and pour the hot honey sauce over everything, ensuring it is evenly coated.
Bake the Chicken and Vegetables: Transfer the skillet to the oven and bake for about 20 minutes, stirring the vegetables halfway through. The chicken is done when its internal temperature reaches 165°F (74°C).
Rest and Slice the Chicken: Let the skillet cool for about 5 minutes before slicing the chicken into bite-sized cubes. Toss the pieces in the reserved 2 tablespoons of hot honey sauce for an extra layer of flavor.
Assemble the Bowls: Divide the cooked rice or quinoa among serving bowls. Layer with roasted zucchini, squash, shredded carrots, avocado slices, and hot honey chicken. Squeeze fresh lime juice over the top and drizzle with ranch dressing if desired.

Notes

Alternative Proteins: Swap chicken with shrimp, tofu, or turkey breast for a variation.
Lower-Carb Option: Substitute cauliflower rice for regular rice.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or on the stovetop.
Extra Spice: Increase the cayenne or sriracha for a hotter kick.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Pan-seared and baked
Cuisine: American, Fusion

Nutrition

Serving Size: 1 bowl
Calories: 540
Sugar: 24g
Sodium: 680mg
Fat: 14g
Saturated Fat: 2.5g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 65g
Fiber: 6g
Protein: 35g
Cholesterol: 80mg