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–+ servings
Hot Honey Chicken and Rice Bowls

Hot Honey Chicken and Rice Bowls

Delicious Hot Honey Chicken and Rice Bowls deliver a perfect blend of flavors for a delightful meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: American
Calories: 480
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cooking Oil and Chicken
  • 1 tbsp avocado oil
  • 1 1/4 lbs boneless skinless chicken breasts halved lengthwise
Hot Honey Sauce
  • 1/3 cup honey raw honey preferred
  • 2-3 tbsp hot sauce sriracha or similar, start with 2 tbsp
  • 2 tsp minced garlic
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp cayenne optional
  • 1/4 tsp crushed red pepper optional
Vegetables
  • 2 medium zucchini sliced into 1/4-inch rounds
  • 1 medium summer squash sliced into 1/4-inch rounds
  • 1 1/2 cups shredded carrots
Base and Toppings
  • 2 cups cooked rice or quinoa day-old rice recommended for best texture
  • 1 medium avocado sliced just before serving
  • 1/4 cup plain Greek yogurt for ranch drizzle
  • 1-2 tbsp milk to thin ranch drizzle to drizzling consistency
  • 1/4 tsp onion powder for ranch drizzle
  • 1/4 tsp garlic powder for ranch drizzle
  • 1/4 tsp dried dill for ranch drizzle
  • 1 tsp chopped fresh parsley for ranch drizzle
  • 2 tsp Worcestershire sauce for ranch drizzle

Equipment

  • 12-inch cast iron skillet

Method
 

Cooking Instructions
  1. Preheat your oven to 400°F. Place a 12-inch cast iron skillet over medium-high heat and add the avocado oil. Let it heat until shimmering.
  2. Add the halved chicken breasts in a single layer and sear for 5 minutes per side until deeply golden brown.
  3. While the chicken sears, whisk together honey, hot sauce, garlic, salt, pepper, and optional cayenne and crushed red pepper in a bowl. Reserve 3 to 4 tablespoons of sauce in a separate small bowl for finishing.
  4. Remove the chicken from the skillet and set aside. Lower heat slightly, add zucchini and summer squash, and cook 1 to 2 minutes until just softened at the edges. Turn off the heat and scatter shredded carrots over the squash.
  5. Return the chicken to the skillet on top of the vegetables. Brush both sides of each piece generously with hot honey sauce. Transfer the skillet to the oven and bake 14 to 16 minutes, stirring the vegetables halfway through, until the chicken reaches 160 to 162°F internally.
  6. While the chicken bakes, whisk all yogurt ranch drizzle ingredients together until smooth. Adjust milk one teaspoon at a time to reach drizzling consistency. Refrigerate until ready to serve.
  7. Switch the oven to broil on high. Broil 3 to 5 minutes until the sauce actively bubbles and darkens to a deep amber glaze. Check every 60 seconds.
  8. Rest the chicken in the skillet for 5 minutes before cutting. Cube the chicken and toss immediately with the reserved hot honey sauce.
  9. Assemble bowls by layering rice or quinoa first, followed by roasted vegetables, cubed hot honey chicken, sliced avocado, and a generous drizzle of yogurt ranch. Squeeze lime over the top if using and serve immediately.

Nutrition

Serving: 1bowlCalories: 480kcalCarbohydrates: 45gProtein: 42gFat: 14g

Notes

Feel free to customize the protein or vegetables to suit your taste preferences.

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