A delightful combination of spicy, savory, and sweet flavors, these Hot Honey Chicken Bowls feature tender chicken glazed with a hot honey sauce, served alongside roasted zucchini, summer squash, fresh shredded carrots, creamy avocado, and a base of rice or quinoa. This hearty and flavorful meal is perfect for a quick weeknight dinner or meal prep.
Why You’ll Love This Recipe
- Sweet & Spicy Balance – The hot honey sauce adds the perfect blend of heat and sweetness.
- Healthy & Satisfying – Packed with lean protein, fiber-rich grains, and nutrient-dense veggies.
- Great for Meal Prep – Make ahead for easy lunches or dinners throughout the week.
- Customizable – Swap in your favorite grains, veggies, or proteins to suit your taste.
- Quick & Easy – Ready in under an hour with simple steps and minimal cleanup.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Hot Honey Chicken:
- 1.5 lbs boneless chicken breasts, cut into bite-sized pieces
- 1/2 cup honey
- 2 tablespoons sriracha sauce
- 1/4 teaspoon cayenne pepper (adjust to taste)
- 1/4 teaspoon crushed red pepper flakes (adjust to taste)
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1 tablespoon olive oil
For the Bowls:
- 2 medium zucchinis, sliced
- 2 medium summer squashes, sliced
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 cup shredded carrots
- 1 avocado, sliced
- 2 cups cooked rice or quinoa
- Lime wedges, for serving
- Fresh cilantro or parsley, chopped (optional, for garnish)
- Ranch dressing or creamy avocado lime sauce, for drizzling (optional)
Directions
Prepare the Hot Honey Sauce:
- In a small bowl, whisk together the honey, sriracha, cayenne pepper, crushed red pepper flakes, and minced garlic until well combined. Set aside.
Roast the Vegetables:
- Preheat the oven to 400°F (200°C).
- On a baking sheet, toss the sliced zucchinis and summer squashes with 1 tablespoon of olive oil, salt, and pepper. Spread them out in an even layer.
- Roast in the preheated oven for 20 minutes, or until tender and lightly browned.
Cook the Chicken:
- While the vegetables are roasting, heat 1 tablespoon of olive oil in a large oven-safe skillet over medium heat.
- Season the chicken pieces with salt and pepper, then add them to the skillet. Cook for about 5-7 minutes, stirring occasionally, until the chicken is browned on all sides but not fully cooked through.
Add the Hot Honey Sauce:
- Pour the prepared hot honey sauce over the partially cooked chicken in the skillet. Stir to coat the chicken evenly. Allow the mixture to simmer for 2-3 minutes.
Bake the Chicken:
- Transfer the skillet to the preheated oven (alongside the roasting vegetables) and bake for an additional 15-20 minutes, or until the chicken is cooked through and the sauce has thickened.
- No oven-safe skillet? Transfer the chicken and sauce to a baking dish before placing it in the oven.
Assemble the Bowls:
- Divide the cooked rice or quinoa among serving bowls.
- Top with the roasted zucchini and summer squash, shredded carrots, and sliced avocado. Add the hot honey chicken on top.
Garnish and Serve:
- Squeeze fresh lime juice over each bowl and garnish with chopped cilantro or parsley, if desired.
- Drizzle with ranch dressing or creamy avocado lime sauce for added flavor. Serve immediately.
Servings and Timing
- Servings: 4 servings
- Prep Time: 15 minutes
- Cooking Time: 35 minutes
- Total Time: 50 minutes
- Calories: Approximately 550 kcal per serving
Variations
- Grain Swap – Use cauliflower rice, farro, or brown rice instead of white rice or quinoa.
- Vegetarian Option – Replace chicken with roasted tofu, chickpeas, or tempeh.
- Extra Crunch – Top with toasted sesame seeds or chopped nuts.
- More Heat – Increase the cayenne and red pepper flakes for an extra spicy kick.
- Dairy-Free – Skip the ranch dressing or use a dairy-free alternative.
Storage/Reheating
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Store the chicken separately in the freezer for up to 2 months. Thaw overnight before reheating.
- Reheating: Microwave for 1-2 minutes or reheat in a skillet over medium heat until warmed through.
FAQs
Can I use chicken thighs instead of chicken breasts?
Yes! Chicken thighs will be juicier and slightly more flavorful. Adjust cooking time as needed.
Is this dish very spicy?
The spice level is moderate, but you can adjust the heat by adding more or less cayenne and red pepper flakes.
Can I make this dish ahead of time?
Yes! Cook all components separately and assemble when ready to serve.
What’s the best way to get crispy chicken?
Sear the chicken well before adding the sauce, and broil for a few minutes at the end of baking.
Can I use store-bought hot honey?
Yes! Simply drizzle it over the cooked chicken instead of making your own sauce.
What can I serve with this dish?
A fresh side salad, steamed broccoli, or roasted sweet potatoes would pair well.
How do I keep the avocado from browning?
Squeeze a little lime juice over the avocado slices before serving.
Can I make this bowl low-carb?
Yes! Swap rice or quinoa for cauliflower rice and reduce the honey in the sauce.
Do I have to bake the chicken?
You can finish cooking the chicken in the skillet instead, but baking helps develop deeper flavor.
Can I air fry the chicken instead?
Yes! Cook the chicken in an air fryer at 375°F for 12-15 minutes, shaking halfway through, then toss in the hot honey sauce before serving.
Conclusion
Hot Honey Chicken Bowls are a delicious balance of sweet, spicy, and savory flavors, making them perfect for a nutritious meal. Whether you’re looking for an easy weeknight dinner or a flavorful meal prep option, this dish is satisfying, customizable, and packed with bold flavors. Try it today and enjoy a spicy-sweet meal that’s sure to impress!
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Hot Honey Chicken Bowls
- Total Time: 50 minutes
- Yield: 4 servings
Description
These Hot Honey Chicken Bowls are the perfect balance of spicy, sweet, and savory! Tender chicken is glazed with a bold hot honey sauce and served with roasted zucchini, summer squash, shredded carrots, and creamy avocado over a base of rice or quinoa. A hearty, flavorful meal that’s great for weeknight dinners or meal prep!
Ingredients
For the Hot Honey Chicken:
- 1.5 lbs boneless chicken breasts, cut into bite-sized pieces
- 1/2 cup honey
- 2 tablespoons sriracha sauce
- 1/4 teaspoon cayenne pepper (adjust to taste)
- 1/4 teaspoon crushed red pepper flakes (adjust to taste)
- 2 cloves garlic, minced
- Salt and pepper, to taste
- 1 tablespoon olive oil
For the Bowls:
- 2 medium zucchinis, sliced
- 2 medium summer squashes, sliced
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 cup shredded carrots
- 1 avocado, sliced
- 2 cups cooked rice or quinoa
- Lime wedges, for serving
- Fresh cilantro or parsley, chopped (optional, for garnish)
- Ranch dressing or creamy avocado lime sauce, for drizzling (optional)
Instructions
Prepare the Hot Honey Sauce:
- In a small bowl, whisk together the honey, sriracha, cayenne pepper, crushed red pepper flakes, and minced garlic until well combined. Set aside.
2. Roast the Vegetables:
- Preheat the oven to 400°F (200°C).
- On a baking sheet, toss the zucchini and summer squash with 1 tablespoon olive oil, salt, and pepper.
- Spread them in an even layer and roast for 20 minutes, or until tender and lightly browned.
3. Cook the Chicken:
- While the vegetables are roasting, heat 1 tablespoon of olive oil in a large oven-safe skillet over medium heat.
- Season the chicken pieces with salt and pepper, then add them to the skillet. Cook for 5-7 minutes, stirring occasionally, until the chicken is browned on all sides but not fully cooked through.
4. Add the Hot Honey Sauce:
- Pour the prepared hot honey sauce over the partially cooked chicken.
- Stir to coat the chicken evenly and let it simmer for 2-3 minutes.
5. Bake the Chicken:
- Transfer the skillet to the preheated oven (alongside the vegetables) and bake for 15-20 minutes, or until the chicken is fully cooked and the sauce has thickened.
- If you don’t have an oven-safe skillet, transfer the chicken and sauce to a baking dish before placing it in the oven.
6. Assemble the Bowls:
- Divide the cooked rice or quinoa among serving bowls.
- Top with roasted zucchini, summer squash, shredded carrots, and sliced avocado.
- Add the hot honey chicken on top.
7. Garnish and Serve:
- Squeeze fresh lime juice over each bowl.
- Garnish with chopped cilantro or parsley, if desired.
- Drizzle with ranch dressing or creamy avocado lime sauce for extra flavor.
- Serve immediately and enjoy!
Notes
- Protein Swap: Try using shrimp, tofu, or tempeh instead of chicken for a different variation.
- Extra Crunch: Add toasted sesame seeds or crushed peanuts for added texture.
- Meal Prep Tip: Store leftovers in airtight containers for up to 4 days in the fridge.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner, Meal Prep
- Method: Roasting, Baking, Sautéing
- Cuisine: American, Fusion
