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Hot Honey Chicken and Rice Bowls

A quick and easy recipe for Hot Honey Chicken and Rice Bowls that combines succulent chicken with sautéed vegetables and a flavorful hot honey sauce, all served over rice or quinoa. Kid-approved and perfect for meal prep!
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dinner, Main Course
Cuisine American, Quick Meals
Servings 4 servings

Ingredients
  

For the Chicken & Vegetables

  • 1 Tablespoon avocado oil
  • 1.25 pounds boneless chicken breasts, halved lengthwise about 2 medium chicken breasts
  • 2 medium zucchini, sliced
  • 1 medium summer squash, sliced
  • 1.5 cups shredded carrots

For the Hot Honey Sauce

  • 1/3 cup honey
  • 2-3 Tablespoons sriracha (or your hot sauce of choice)
  • 2 teaspoons minced garlic
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon cayenne (optional)
  • 1/4 teaspoon crushed red pepper (optional)

For Assembly

  • 2 cups cooked rice (or quinoa)
  • 1 medium avocado, sliced
  • 1/2 medium lime (optional, for topping)

For the Ranch Drizzle

  • 1/4 cup plain Greek yogurt
  • 1-2 Tablespoons milk adjust to desired 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
  • 2 teaspoons Worcestershire sauce

Instructions
 

Preparation

  • Preheat your oven to 400°F.
  • In a large cast iron skillet, heat the avocado oil over medium-high heat.
  • Add the chicken breasts and sear for about 5 minutes on each side until golden brown.

Sauce Preparation

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

Cooking

  • Remove the chicken from the skillet and set it aside.
  • Lower the heat and toss in the sliced squash, cooking for about 1-2 minutes until tender.
  • Add the shredded carrots over the squash and place the chicken on top.
  • Coat the chicken with the hot honey sauce.
  • Bake for about 15 minutes, stirring the veggies halfway through.
  • Switch the oven to high broil and broil for 3-5 minutes to caramelize the sauce.

Serving

  • Let everything rest for about 5 minutes after broiling.
  • Cut the chicken into cubes and toss in the remaining hot honey sauce.
  • Assemble bowls with rice, veggies, chicken, ranch drizzle, sliced avocado, and a squeeze of lime.

Notes

These bowls are perfect for meal prep! Store leftovers in an airtight container in the fridge for up to 3 days or freeze the chicken (without the ranch) for about 2-3 months. Reheat by microwaving or in a hot skillet. Veggies can be swapped based on availability.
Keyword Easy Dinner, Hot Honey Chicken, Kid-Friendly, Meal Prep, Rice Bowls