Name: Hot Honey Chicken Bowl
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 1¼–1½ lb boneless, skinless chicken breasts or thighs; ¼ cup honey; 2–3 tbsp hot sauce (like sriracha); 2 cloves garlic, minced; ¼ tsp cayenne or red pepper flakes (optional); Salt and pepper, to taste; 2 tbsp olive oil; 2 cups cooked rice or quinoa; 1 zucchini, sliced; 1 small yellow squash, sliced; 1 cup shredded carrots; 1 avocado, sliced; 1 lime, cut into wedges; Optional drizzle: ranch-style or yogurt sauce; Fresh cilantro or parsley, sesame seeds, or green onions for garnish

Description

A perfectly balanced bowl featuring juicy chicken glazed in a sticky hot-honey sauce, served over rice or quinoa with colorful veggies, creamy avocado, and a splash of lime.

Ingredients

1¼–1½ lb boneless, skinless chicken breasts or thighs
¼ cup honey
2–3 tbsp hot sauce (like sriracha)
2 cloves garlic, minced
¼ tsp cayenne or red pepper flakes (optional)
Salt and pepper, to taste
2 tbsp olive oil
2 cups cooked rice or quinoa
1 zucchini, sliced
1 small yellow squash, sliced
1 cup shredded carrots
1 avocado, sliced
1 lime, cut into wedges
Optional drizzle: ranch-style or yogurt sauce
Fresh cilantro or parsley, sesame seeds, or green onions for garnish

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 400°F (200°C).
Season chicken with salt and pepper. Heat oil in a large oven-safe skillet over medium-high heat and sear chicken for 5 minutes per side until golden.
In a small bowl, whisk together honey, hot sauce, minced garlic, salt, pepper, and cayenne/red pepper flakes. Set aside 3–4 tbsp of sauce for later.
Remove chicken and set aside. In the same skillet, sauté zucchini and squash for 1–2 minutes. Turn off heat.
Layer shredded carrots over the veggies, return chicken to the pan, and coat both sides with remaining hot honey sauce.
Bake in oven for 15 minutes or until internal temperature reaches 165°F (75°C).
Broil for 3–5 minutes to caramelize the glaze, watching carefully to avoid burning.
Let chicken rest 5 minutes, then slice and toss with the reserved sauce.
Assemble bowls with rice or quinoa, roasted veggies, chicken, avocado slices, lime wedge, and drizzle sauce if desired.
Garnish with cilantro, sesame seeds, or green onions. Serve immediately or store in meal prep containers for up to 5 days.

Notes

Adjust heat to taste by varying the hot sauce or cayenne. Swap grains for quinoa or cauliflower rice. Use tofu or tempeh for a vegan version with maple syrup instead of honey.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Oven + Skillet
Cuisine: American