If you’re craving a meal that’s bursting with bold flavors but quick and easy to make, these Hot Honey Chicken Bowls are exactly what you need. Tender chicken breasts are glazed in a perfectly balanced honey sriracha sauce that’s both sweet and spicy. Paired with fresh, sautéed zucchini, summer squash, crunchy shredded carrots, and creamy avocado, this dish is a vibrant, healthy bowl of goodness. Serve it over fluffy rice or quinoa for a satisfying weeknight dinner or make-ahead meal prep that’s packed with nutrition
and flavor.
Ingredients:
For the Hot Honey Chicken:
- 1 tbsp avocado oil
- 2 medium boneless chicken breasts
- 1/3 cup honey
- 1/4 cup sriracha (or your favorite hot sauce)
- 2 tsp minced garlic
- 1 tsp salt
- 1 tsp black pepper
- 1/4 tsp cayenne pepper (optional)
- 1/4 tsp crushed red pepper flakes (optional)
For the 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 medium lime
- 1/2 cup ranch dressing (optional)
How to Make Hot Honey Chicken Bowls
- Preheat your oven to 400°F (200°C).
- Heat the avocado oil in a skillet over medium heat. Add chicken breasts and cook for about 5-7 minutes per side until golden and cooked through.
- While the chicken cooks, whisk together honey, sriracha, garlic, salt, pepper, cayenne, and red pepper flakes in a bowl. Set aside 2 tablespoons of the sauce for later use.
- Once the chicken is cooked, remove the skillet from heat. Add zucchini and summer squash slices, then nestle the chicken on top. Pour the hot honey sauce evenly over everything.
- Transfer the skillet to the oven and bake for about 20 minutes, stirring the veggies halfway through to ensure even cooking.
- Remove from the oven and let cool for 5 minutes. Dice the chicken and toss it with the reserved 2 tablespoons of sauce for an extra kick.
- To assemble the bowls, divide the rice or quinoa into bowls, then layer with zucchini, summer squash, shredded carrots, avocado slices, and saucy chicken. Squeeze fresh lime juice on top and drizzle with ranch dressing if you like.
Why You’ll Love This Recipe
These Hot Honey Chicken Bowls hit the perfect balance of sweet and spicy. The crispy chicken glazed with hot honey sauce pairs wonderfully with the fresh, crunchy veggies and creamy avocado. Plus, it’s easy to customize with your favorite grains or proteins. Whether you’re cooking for a quick dinner or prepping meals for the week, this dish delivers bold flavor and wholesome goodness every time.
Tips & Variations
- Cook chicken to 165°F for safety and juiciness.
- Slice zucchini and squash evenly for consistent roasting.
- Make the hot honey sauce ahead and store in the fridge for up to a week.
- Swap rice for quinoa, cauliflower rice, or any grain you prefer.
- Substitute chicken with turkey, shrimp, or tofu for different protein options.
- For extra heat, add more sriracha or sprinkle crushed red pepper on top.
- Vegan? Use plant-based chicken or tofu and swap ranch for a dairy-free dressing or tahini.
FAQs
Can I prep this recipe in advance?
Yes! Cook the chicken and veggies ahead of time and store separately. Reheat and assemble when ready to eat.
Can I use frozen veggies?
Fresh is best, but frozen will work if cooked thoroughly.
How do I make it spicier?
Add extra sriracha, cayenne pepper, or crushed red pepper flakes to the sauce or sprinkle on top after cooking.
Serving Suggestions
- Serve with crunchy tortilla chips or a fresh side salad to balance the heat.
- Garnish with chopped cilantro or green onions for extra freshness.
- Pair with iced tea or sparkling water to cool down the spicy notes.
These Hot Honey Chicken Bowls are a fantastic blend of flavors and textures, perfect for satisfying cravings with a healthy twist. Easy to make, packed with nutrition, and incredibly tasty — you’ll want to keep this recipe in your weekly rotation!