Hot Honey Chicken Bowls (Print Version)
# Ingredients:
→ Hot Honey Chicken
01 -
1 Tablespoons avocado oil
02 -
1 1/4 pounds boneless chicken breasts, halved lengthwise (about 2 medium)
03 -
1/3 cup honey
04 -
2-3 Tablespoons sriracha (or any type of hot sauce)
05 -
2 teaspoons minced garlic
06 -
1 teaspoon salt
07 -
1/2 teaspoon pepper
08 -
1/4 teaspoon cayenne (optional)
09 -
1/4 teaspoon crushed red pepper (optional)
→ Bowls
10 -
2 medium zucchini, sliced
11 -
1 medium summer squash, sliced
12 -
1 1/2 cups shredded carrots
13 -
1 medium avocado, sliced
14 -
2 cups cooked rice (or quinoa)
15 -
1/2 medium lime (optional, for topping)
→ Healthy Ranch Drizzle (Optional)
16 -
1/4 cup plain Greek yogurt
17 -
1-2 Tablespoons milk (adjust to thickness)
18 -
1/4 teaspoon onion
19 -
1/4 teaspoon garlic
20 -
1/4 teaspoon salt
21 -
1/4 teaspoon pepper
22 -
1/4 teaspoon dill
23 -
1 teaspoon freshly chopped parsley
24 -
2 teaspoons Worcestershire sauce
# Instructions:
01 -
Preheat the oven to 400 degrees F.
02 -
Heat the oil in a large cast iron skillet over medium-high heat and cook the chicken breasts for 5 minutes per side.
03 -
Meanwhile, whisk the honey, sriracha, garlic, salt, pepper, cayenne (optional), and crushed red pepper (optional) to create the sauce.
04 -
Set aside 3-4 Tablespoons of the hot honey sauce.
05 -
Remove the chicken breasts from the skillet and set aside.
06 -
Slightly lower the heat, then toss the squash in the skillet for 1-2 minutes. Turn off heat.
07 -
Add the carrots over the squash, then place the chicken breasts on top of the vegetables, and coat both sides of the chicken with the hot honey sauce.
08 -
Place the entire skillet in the oven and bake for about 15 minutes (or until the chicken is fully cooked), stirring the vegetables halfway through.
09 -
While it bakes, mix up the ranch dressing drizzle.
10 -
Turn the oven to high broil and broil for 3-5 minutes to brown and caramelize the sauce on the chicken.
11 -
Remove the skillet from the oven and let rest for about 5 minutes.
12 -
Cut the chicken into cubes and coat evenly in the remaining hot honey sauce.
13 -
Assemble the bowls with rice, veggies, chicken, and drizzle with any extra hot honey and ranch dressing.
14 -
Add sliced avocado and a squeeze of lime if you'd like. Enjoy!
# Notes:
01 -
These Hot Honey Chicken Bowls can be stored in the refrigerator for up to 1 week or the freezer for up to 3 months!
02 -
These bowls are pretty spicy, so feel free to tone down the heat by using a mild hot sauce instead of sriracha. You can also use tomato sauce if you really want mild version of this Hot Honey Chicken!
03 -
Feel free to switch up the hot honey sauce ingredients for a store-bought hot honey to save time.