Description

These Hot Honey Chicken Bowls are packed with juicy chicken, tender veggies, and drizzled with a homemade ranch dressing. A quick, healthy, and flavor-loaded meal perfect for busy nights!

Ingredients

For the Hot Honey Chicken:
1 tablespoon avocado oil
1 ¼ pounds boneless, skinless chicken breasts (halved lengthwise)
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 (optional)
¼ teaspoon crushed red pepper (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)

Healthy Ranch Drizzle (Optional):
¼ cup plain Greek yogurt
1-2 tablespoons milk (adjust for thickness)
¼ teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon dried dill
1 teaspoon freshly chopped parsley
2 teaspoons Worcestershire sauce

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Instructions

Step 1: Preheat the Oven
Start by setting your oven to 400°F (200°C).
This ensures it’s hot and ready to finish cooking the chicken after searing.
Trust me, the quick broil at the end makes everything irresistible.

Step 2: Sear the Chicken
Heat the avocado oil in a large cast iron skillet over medium-high heat.
Sear the chicken breasts for about 5 minutes on each side until they’re beautifully browned.
Once done, set the chicken aside on a plate.

Step 3: Make the Hot Honey Sauce
In a small bowl, whisk together the honey, sriracha, garlic, salt, pepper, and optional spices.
Be sure to reserve 3 to 4 tablespoons of the sauce for later to drizzle over the finished bowls.
This sauce is the heart of the flavor, so mix it well.

Step 4: Sauté the Vegetables
In the same skillet, toss in the sliced zucchini and summer squash.
Cook them for just 1 to 2 minutes to get a slight char without losing their crispness.
Turn off the heat once they’re slightly tender.

Step 5: Assemble in the Skillet
Layer the shredded carrots over the zucchini and squash in the skillet.
Place the chicken breasts on top of the vegetables.
Generously coat both sides of the chicken with the hot honey sauce.

Step 6: Bake
Transfer the skillet into the preheated oven.
Bake for about 15 minutes until the chicken is cooked through and juices run clear.
Stir the veggies halfway through so they roast evenly.

Step 7: Make the Ranch Drizzle
While the chicken bakes, whisk together all the ranch drizzle ingredients in a small bowl.
Adjust the milk to get the consistency you like.
Set it aside until ready to serve.

Step 8: Broil for Extra Flavor
Switch the oven to high broil for the last 3 to 5 minutes.
Let the sauce caramelize on top of the chicken for that sticky, beautiful finish.
Keep an eye on it to avoid burning.

Step 9: Rest and Cube the Chicken
Once out of the oven, let the chicken rest for 5 minutes.
Then, cube it into bite-sized pieces.
Toss the chicken pieces with the reserved hot honey sauce for extra flavor.

Step 10: Assemble the Bowls
Start by layering rice or quinoa into each bowl.
Top with sautéed veggies, cubed hot honey chicken, and avocado slices.
Drizzle the ranch over everything and squeeze some fresh lime juice on top if you like.