Hot Honey Chicken and Rice Bowls
I've been making these Hot Honey Chicken Bowls for YEARS and they're still one of my favorite healthy dinner recipes! Made entirely in a skillet in under 40 minutes, these high protein bowls are hearty, flavorful, and SO good. You can adjust the spicy level to taste, swap out veggies, and even meal prep this recipe. If you've been looking for a healthy dinner idea for busy weeknights, this skillet Hot Honey Chicken recipe is easy to make and works perfectly every single time!
Equipment
- Cast iron skillet
Ingredients
- Hot Honey Chicken
- 1 Tablespoons avocado oil
- 1 1/4 pounds boneless chicken breasts halved lengthwise about 2 medium
- 1/3 cup honey
- 2-3 Tablespoons sriracha or any type of hot sauce
- 2 teaspoons minced garlic
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon cayenne optional
- 1/4 teaspoon crushed red pepper optional
- 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
- 1/2 medium lime optional for topping
- Healthy Ranch Drizzle Optional
- 1/4 cup plain Greek yogurt
- 1-2 Tablespoons milk adjust to thickness
- 1/4 teaspoon onion
- 1/4 teaspoon garlic
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon dill
- 1 teaspoon freshly chopped parsley
- 2 teaspoons Worcestershire sauce
Instructions
- Preheat the oven to 400 degrees F.
- Heat the oil in a large cast iron skillet over medium-high heat and cook the chicken breasts for 5 minutes per side.
- Meanwhile, whisk the honey, sriracha, garlic, salt, pepper, cayenne (optional), and crushed red pepper (optional) to create the sauce.
- Set aside 3-4 Tablespoons of the hot honey sauce.
- Remove the chicken breasts from the skillet and set aside.
- Slightly lower the heat, then toss the squash in the skillet for 1-2 minutes. Turn off heat.
- 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.
- 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.
- While it bakes, mix up the ranch dressing drizzle.
- Turn the oven to high broil and broil for 3-5 minutes to brown and caramelize the sauce on the chicken.
- Remove the skillet from the oven and let rest for about 5 minutes.
- Cut the chicken into cubes and coat evenly in the remaining hot honey sauce.
- Assemble the bowls with rice, veggies, chicken, and drizzle with any extra hot honey and ranch dressing.
- Add sliced avocado and a squeeze of lime if you’d like. Enjoy!
Notes
- These Hot Honey Chicken Bowls can be stored in the refrigerator for up to 1 week or the freezer for up to 3 months!
- 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!
- Feel free to switch up the hot honey sauce ingredients for a store-bought hot honey to save time.