Description
Spicy “Hot Honey Chicken Bowls” blend fiery sweetness with zesty southwestern flavors. Crispy chicken drizzled with golden honey meets bold rice and fresh vegetables, creating a mouthwatering meal you’ll crave again and again.
Ingredients
Scale
Protein:
- 1 1/4 pounds boneless skinless chicken breasts, halved lengthwise
- 1/4 cup plain Greek yogurt
- 2 teaspoons Worcestershire sauce
Vegetables and Grains:
- 2 cups cooked rice or quinoa
- 2 medium zucchini, sliced
- 1 medium summer squash, sliced
- 1 1/2 cups shredded carrots
- 1 medium avocado, sliced
Seasonings and Sauces:
- 1/3 cup honey
- 2–3 tablespoons sriracha
- 1 tablespoon avocado oil
- 2 teaspoons minced garlic
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried dill
- 1 teaspoon fresh parsley, chopped
- 1–2 tablespoons milk
- 1/2 medium lime
Instructions
- Ignite the oven to a searing 400°F (200°C), preparing for a flavor-packed culinary adventure.
- Activate a large cast iron skillet with avocado oil over medium-high heat, creating a golden canvas for the chicken.
- Sear chicken breasts with precision, developing a rich caramel crust for 5 minutes on each side.
- Craft a fiery elixir by whisking honey, sriracha, garlic, and spices into a vibrant sauce.
- Strategically reserve a portion of the sauce for a final flavor enhancement.
- Extract the chicken from the skillet, momentarily setting it aside.
- Gently reduce skillet heat and introduce zucchini and summer squash, quickly sautéing to maintain their crisp texture.
- Scatter shredded carrots across the vegetable landscape.
- Nestle chicken breasts atop the vegetable medley, lavishly coating with the hot honey mixture.
- Slide the skillet into the preheated oven, allowing 15 minutes of transformative cooking.
- Midway through baking, tenderly redistribute the vegetables for even roasting.
- While chicken transforms, whip together a cooling ranch drizzle using Greek yogurt, milk, and an orchestra of herbs and spices.
- Activate the broiler, caramelizing the chicken’s exterior for 3-5 intense minutes.
- Allow the chicken a 5-minute rest, letting juices redistribute and flavors meld.
- Slice the chicken into tantalizing bite-sized cubes, tossing with reserved hot honey sauce.
- Create a foundation of fluffy rice or quinoa in serving bowls.
- Layer with sautéed vegetables and the spicy chicken cubes.
- Crown with creamy avocado slices and a generous drizzle of hot honey and ranch.
- Optionally, unleash a burst of fresh lime juice to elevate the entire composition.
Notes
- Choose high-quality chicken breasts for even cooking and tender results.
- Pat the chicken dry before searing to achieve a perfect golden-brown exterior.
- Adjust spice levels by reducing or increasing sriracha and cayenne pepper according to personal heat tolerance.
- Swap zucchini and summer squash with seasonal vegetables like bell peppers or asparagus for variety.
- For a low-carb option, replace rice with cauliflower rice or mixed greens.
- Marinate chicken in hot honey sauce for 30 minutes before cooking to enhance flavor penetration.
- Use a meat thermometer to ensure chicken reaches 165°F (74°C) for food safety.
- Prepare ranch drizzle ahead of time and refrigerate to allow flavors to meld together.
- Prep Time: 10 minutes
- Cook Time: 31-33 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 360 kcal
- Sugar: 14 g
- Sodium: 870 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 5 g
- Protein: 32 g
- Cholesterol: 75 mg