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Hot Honey Chicken Bowls
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Hot Honey Chicken Bowls

These Hot Honey Chicken Bowls are a flavorful, high-protein meal that comes together in under 40 minutes! Made entirely in a skillet, this dish is hearty, customizable, and perfect for busy weeknights. Adjust the spice level, swap out veggies, or meal prep for a quick and delicious dinner.
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 pepper
  • ¼ teaspoon cayenne 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
  • ½ medium lime optional, for topping
  • Healthy Ranch Drizzle Optional:
  • ¼ cup plain Greek yogurt
  • 1-2 tablespoons milk adjust for desired thickness
  • ¼ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • ¼ teaspoon salt
  • ¼ teaspoon 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. Cook the chicken breasts for 5 minutes per side until browned.
  • Make the Hot Honey Sauce: 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.
  • Sauté the Vegetables: 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.
  • Assemble in the Skillet: Add 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.
  • Bake: Transfer the skillet to the oven and bake for 15 minutes (or until the chicken is fully cooked), stirring the vegetables halfway through.
  • Make the Ranch Drizzle: While the chicken bakes, whisk together the ranch drizzle ingredients in a small bowl.
  • Broil for Extra Flavor: Turn the oven to high broil and broil for 3-5 minutes until the sauce on the chicken caramelizes.
  • Rest & Cube the Chicken: Remove from the oven and let the chicken rest for 5 minutes. Cut into cubes and toss with the reserved hot honey sauce.
  • Assemble the Bowls: 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

Storage: Store in the refrigerator for up to 1 week or freeze for up to 3 months.
Adjusting Spice Level: For a milder version, use a mild hot sauce or substitute tomato sauce for sriracha.
Time-Saving Tip: Swap the homemade hot honey sauce for store-bought hot honey.