Hot Honey Chicken Bowls (Print Version)
# Ingredients:
→ Hot Honey Chicken
01 -
1 tablespoon avocado oil
02 -
1 ¼ pounds boneless skinless chicken breasts, halved lengthwise (about 2 medium)
03 -
⅓ cup honey
04 -
2-3 tablespoons sriracha or any hot sauce
05 -
2 teaspoons minced garlic
06 -
1 teaspoon salt
07 -
½ teaspoon pepper
08 -
¼ teaspoon cayenne (optional)
09 -
¼ teaspoon crushed red pepper (optional)
→ Bowls
10 -
2 medium zucchini, sliced
11 -
1 medium summer squash, sliced
12 -
1 ½ cups shredded carrots
13 -
1 medium avocado, sliced
14 -
2 cups cooked rice or quinoa
15 -
½ medium lime (optional, for topping)
→ Healthy Ranch Drizzle (Optional)
16 -
¼ cup plain Greek yogurt
17 -
1-2 tablespoons milk (adjust for desired thickness)
18 -
¼ teaspoon onion powder
19 -
¼ teaspoon garlic powder
20 -
¼ teaspoon salt
21 -
¼ teaspoon pepper
22 -
¼ teaspoon dried dill
23 -
1 teaspoon freshly chopped parsley
24 -
2 teaspoons Worcestershire sauce
# Instructions:
01 -
Set the oven to 400°F (200°C).
02 -
Heat avocado oil in a large cast iron skillet over medium-high heat. Cook the chicken breasts for 5 minutes per side until browned.
03 -
In a bowl, whisk together honey, sriracha, garlic, salt, pepper, cayenne (if using), and crushed red pepper (if using). Set aside 3-4 tablespoons for later.
04 -
Remove the chicken from the skillet and set aside. Lower the heat slightly and toss the zucchini and summer squash in the skillet for 1-2 minutes. Turn off heat.
05 -
Layer the shredded carrots over the squash, place the chicken breasts on top of the vegetables, and coat both sides of the chicken with the hot honey sauce.
06 -
Transfer the skillet to the oven and bake for 15 minutes (or until the chicken is fully cooked), stirring the vegetables halfway through.
07 -
While the chicken bakes, whisk together the ranch drizzle ingredients in a small bowl.
08 -
Switch the oven to high broil and broil for 3-5 minutes until the sauce on the chicken caramelizes.
09 -
Remove from the oven and let the chicken rest for 5 minutes. Cut into cubes and toss with the reserved hot honey sauce.
10 -
Divide the rice (or quinoa) into bowls, top with the sautéed vegetables and hot honey chicken, then drizzle with extra hot honey and ranch dressing. Add avocado slices and a squeeze of lime, if desired.
# Notes:
01 -
Store in the refrigerator for up to 1 week or freeze for up to 3 months.
02 -
For a milder version, use a mild hot sauce or substitute tomato sauce for sriracha.
03 -
Swap the homemade hot honey sauce for store-bought hot honey to save time.