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Hot Honey Chicken Bowls
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Hot Honey Chicken Bowls

These Hot Honey Chicken Bowls are a flavor-packed, high-protein meal that comes together in under 40 minutes! Cooked entirely in a single skillet, this dish is hearty, customizable, and meal-prep friendly—perfect for busy weeknights. Adjust the spice level, swap out veggies, or prepare ahead 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 black pepper
  • ¼ teaspoon cayenne pepper optional
  • ¼ teaspoon crushed red pepper flakes 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 black pepper
  • ¼ teaspoon dried dill
  • 1 teaspoon fresh parsley chopped
  • 2 teaspoons Worcestershire sauce

Instructions

  • Preheat your oven to 400°F (200°C).

Sear the Chicken:

  • Heat avocado oil in a large cast iron skillet over medium-high heat.
  • Sear the chicken breasts for 5 minutes per side until golden brown.

Make the Hot Honey Sauce:

  • In a bowl, whisk together honey, sriracha, garlic, salt, black pepper, cayenne, and crushed red pepper.
  • Set aside 3-4 tablespoons of the sauce for later.

Sauté the Vegetables:

  • Remove the chicken from the skillet and set aside.
  • Lower the heat slightly and sauté the zucchini and summer squash in the same skillet for 1-2 minutes. Turn off the heat.

Assemble in the Skillet:

  • Sprinkle shredded carrots over the squash.
  • Place the chicken breasts on top of the vegetables and generously coat both sides with the hot honey sauce.

Bake the Chicken & Vegetables:

  • Transfer the skillet to the preheated oven and bake for 15 minutes, stirring the vegetables halfway through.
  • Make the Ranch Drizzle (Optional):
  • While the chicken bakes, whisk together the Greek yogurt, milk, onion powder, garlic powder, salt, pepper, dill, parsley, and Worcestershire sauce in a small bowl.

Broil for Extra Flavor:

  • Set the oven to high broil and broil for 3-5 minutes until the chicken caramelizes.

Rest & Cube the Chicken:

  • Remove from the oven and let the chicken rest for 5 minutes.
  • Slice into bite-sized cubes and toss with the reserved hot honey sauce.

Assemble the Bowls:

  • Divide cooked rice or quinoa into bowls.
  • Top with the sautéed vegetables, hot honey chicken, and avocado slices.
  • Drizzle with extra hot honey and ranch dressing.
  • Squeeze fresh lime juice over the top, if desired.

Notes

Storage: Keep in an airtight container in the refrigerator for up to 1 week or freeze for up to 3 months.
Adjusting Spice Level: For a milder version, swap sriracha for a mild hot sauce or even tomato sauce.
Time-Saving Tip: Use store-bought hot honey instead of making your own.