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Hot Honey Chicken and Rice Bowls

Hot Honey Chicken and Rice Bowls
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Hot Honey Chicken and Rice Bowls are a delightful blend of sweet and spicy flavors, perfect for busy weeknights. This easy-to-make skillet recipe takes less than 40 minutes from start to finish, making it an ideal choice for families looking for nutritious meals without sacrificing flavor. Packed with protein from tender chicken and colorful veggies, these bowls are not only filling but also versatile—easily customizable to suit your tastes. Whether you prefer a milder dish or want to crank up the heat, this recipe empowers you to create a healthy dinner that everyone will love. Enjoy over a bed of rice or quinoa, topped with creamy avocado for an extra layer of deliciousness.

Ingredients

Scale
  • 1 Tablespoon avocado oil
  • 1 1/4 pounds boneless chicken breasts, halved lengthwise
  • 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)
  • 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)
  • 1/4 cup plain Greek yogurt
  • 1–2 Tablespoons milk (adjust to thickness)
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon dill
  • 1 teaspoon freshly chopped parsley

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Heat avocado oil in a cast iron skillet over medium-high heat. Cook halved chicken breasts for 5 minutes on each side until golden brown.
  3. In a bowl, whisk together honey, sriracha, minced garlic, salt, pepper, and optional spices. Reserve some sauce for later.
  4. Remove chicken from skillet; add sliced zucchini and summer squash to sauté for 1-2 minutes.
  5. Layer shredded carrots over the veggies and return chicken to the skillet. Coat chicken with reserved sauce.
  6. Bake in the preheated oven for 15 minutes, stirring vegetables halfway through.
  7. Broil on high for an additional 3-5 minutes to caramelize the sauce.
  8. Let chicken rest before cutting into cubes and tossing with any leftover hot honey sauce.
  9. Serve over rice or quinoa topped with sliced avocado and lime juice.

Nutrition

Find it online: https://tastykitchenjoy.com/hot-honey-chicken-and-rice-bowls/