There’s something magical about the combination of spicy and sweet—and Hot Honey Chicken Bowls capture that magic perfectly. This recipe combines tender chicken, caramelized vegetables, and a bold hot honey sauce to create a vibrant, healthy meal that’s full of flavor and easy to throw together.
Whether you’re looking for a nourishing weeknight dinner or a meal-prep option that actually excites you, these bowls are a must-try. With crisp zucchini, creamy avocado, and fluffy rice or quinoa at the base, every bite offers a balanced mix of textures and tastes.
Ready in under an hour, this dish is not only high in flavor but incredibly flexible, making it a staple recipe for busy households and flavor-seekers alike.
Why You’ll Love These Hot Honey Chicken Bowls
- Sweet and spicy sauce that’s totally addictive
- Balanced with fresh vegetables and whole grains
- Great for meal prep and easy to reheat
- Packed with protein and nutrients
- Easily customizable based on your favorite veggies or grains
- Whole-food ingredients, no need for store-bought sauces
Ingredients
This recipe makes 2–3 servings, but can be doubled for meal prep or larger households.
For the Hot Honey Chicken:
- 1 tablespoon avocado oil
- 2 medium boneless skinless chicken breasts
- ⅓ cup honey
- ¼ cup sriracha (or preferred hot sauce)
- 2 teaspoons minced garlic
- 1 teaspoon salt
- 1 teaspoon black pepper
- ¼ teaspoon cayenne pepper (optional)
- ¼ teaspoon crushed red pepper flakes (optional)
For the Bowls:
- 2 medium zucchini, sliced
- 1 medium summer squash, sliced
- 1½ cups shredded carrots
- 1 medium avocado, sliced
- 2 cups cooked rice (or quinoa)
- 1 medium lime
- ½ cup healthy ranch dressing (optional)
Instructions
Step 1: Cook the Chicken
Preheat your oven to 400°F (200°C). Heat avocado oil in a large oven-safe skillet over medium heat. Add the chicken breasts and cook for about 5 to 7 minutes per side, or until golden brown and almost cooked through. Remove the pan from heat.
Step 2: Make the Hot Honey Sauce
While the chicken is cooking, whisk together the honey, sriracha, garlic, salt, pepper, cayenne, and crushed red pepper in a small bowl. This sauce should be bold—sweet upfront, followed by a slow heat that lingers. Set aside 2 tablespoons of the sauce for a final glaze after baking.
Step 3: Add Vegetables and Bake
Add the sliced zucchini and summer squash directly to the skillet, around and under the chicken. Pour the prepared hot honey sauce over the chicken and veggies, making sure everything is coated.
Transfer the skillet to the preheated oven and bake for 20 minutes, stirring the veggies halfway through. The chicken should be fully cooked and glazed with a rich, sticky sauce.
Step 4: Slice Chicken and Add Final Glaze
Remove the skillet from the oven and let it cool for 5 minutes. Slice the chicken into bite-sized cubes and toss with the reserved 2 tablespoons of hot honey sauce for extra flavor.
Step 5: Assemble the Bowls
Divide the cooked rice or quinoa between bowls. Layer with roasted zucchini and squash, shredded carrots, sliced avocado, and glazed chicken.
Squeeze fresh lime juice over the top and drizzle with ranch dressing if desired.
Serve immediately or portion into containers for meal prep.
Recipe Tips
- Choose your grain: Rice, quinoa, farro, or even cauliflower rice all work here.
- Make it vegetarian: Swap chicken for crispy tofu or roasted chickpeas.
- Control the spice: Reduce sriracha or omit the cayenne for a milder version.
- Meal prep ready: Store the ingredients separately or assembled for up to 4 days in the fridge.
- Add crunch: Sprinkle toasted sesame seeds or chopped nuts on top.
Variations
- Mexican twist: Swap sriracha for chipotle hot sauce, and add corn and black beans.
- Asian-style bowl: Use jasmine rice, top with pickled vegetables, and drizzle with soy sauce or sesame oil.
- Buffalo version: Replace hot honey sauce with buffalo sauce and top with blue cheese crumbles.
- Vegan option: Use maple syrup instead of honey, tofu for the chicken, and a dairy-free ranch dressing.
Why It’s Perfect Year-Round
These bowls shine in every season. In the summer, they make the most of fresh zucchini and squash. In the winter, they offer a warm, spicy meal that’s cozy and satisfying. Because the base ingredients are easy to find year-round, Hot Honey Chicken Bowls work as a reliable go-to in any meal plan.
They’re also great for meal prep—simply portion into containers and enjoy throughout the week with minimal effort.
Final Thoughts
If you’re looking for a meal that’s quick, nourishing, and anything but boring, Hot Honey Chicken Bowls are for you. With juicy chicken glazed in a fiery-sweet sauce and layered with fresh, vibrant ingredients, this dish delivers big flavor without requiring hours in the kitchen.
The versatility of this bowl makes it a weeknight favorite and a meal-prep champion. Switch up the base, change the veggies, or even drizzle it with a different dressing—it’s all up to you. Either way, you’ll love how easy and satisfying it is.
So next time you’re in need of a crowd-pleasing bowl of goodness, give this spicy-sweet creation a try. It just might become your new go-to.
The Goods
Hot Honey Chicken Bowls
We appreciate you taking the time to rate!
Recipes
For the Hot Honey Chicken:
- 1 tablespoon avocado oil
- 2 medium boneless skinless chicken breasts
- ⅓ cup honey
- ¼ cup sriracha or preferred hot sauce
- 2 teaspoons minced garlic
- 1 teaspoon salt
- 1 teaspoon black pepper
- ¼ teaspoon cayenne pepper optional
- ¼ teaspoon crushed red pepper flakes optional
For the Bowls:
- 2 medium zucchini sliced
- 1 medium summer squash sliced
- 1½ cups shredded carrots
- 1 medium avocado sliced
- 2 cups cooked rice or quinoa
- 1 medium lime
- ½ cup healthy ranch dressing optional
Instructions
Step 1: Cook the Chicken
- Preheat your oven to 400°F (200°C). Heat avocado oil in a large oven-safe skillet over medium heat. Add the chicken breasts and cook for about 5 to 7 minutes per side, or until golden brown and almost cooked through. Remove the pan from heat.
Step 2: Make the Hot Honey Sauce
- While the chicken is cooking, whisk together the honey, sriracha, garlic, salt, pepper, cayenne, and crushed red pepper in a small bowl. This sauce should be bold—sweet upfront, followed by a slow heat that lingers. Set aside 2 tablespoons of the sauce for a final glaze after baking.
Step 3: Add Vegetables and Bake
- Add the sliced zucchini and summer squash directly to the skillet, around and under the chicken. Pour the prepared hot honey sauce over the chicken and veggies, making sure everything is coated.
- Transfer the skillet to the preheated oven and bake for 20 minutes, stirring the veggies halfway through. The chicken should be fully cooked and glazed with a rich, sticky sauce.
Step 4: Slice Chicken and Add Final Glaze
- Remove the skillet from the oven and let it cool for 5 minutes. Slice the chicken into bite-sized cubes and toss with the reserved 2 tablespoons of hot honey sauce for extra flavor.
Step 5: Assemble the Bowls
- Divide the cooked rice or quinoa between bowls. Layer with roasted zucchini and squash, shredded carrots, sliced avocado, and glazed chicken.
- Squeeze fresh lime juice over the top and drizzle with ranch dressing if desired.
- Serve immediately or portion into containers for meal prep.
Leave a Reply