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Hot Honey Chicken and Rice Bowls Recipe

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4.1 from 7 reviews

This Hot Honey Chicken and Rice Bowls recipe features tender chicken breasts glazed in a spicy and sweet hot honey sauce, served over a bed of sauteed summer squash, shredded carrots, and fluffy cooked rice. Finished with a creamy homemade ranch drizzle, sliced avocado, and a hint of lime, this vibrant dish offers a perfect balance of heat, sweetness, and fresh flavors ideal for a satisfying weeknight dinner.

  • Total Time: 40 minutes
  • Yield: 4 servings

Ingredients

Chicken and Sauce

  • 1 Tablespoon avocado oil
  • 1 1/4 pounds boneless chicken breasts, halved lengthwise (about 2 medium)
  • 1/3 cup honey
  • 2-3 Tablespoons sriracha (or any type of hot sauce)
  • 2 teaspoons minced garlic
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon cayenne pepper (optional)
  • 1/4 teaspoon crushed red pepper flakes (optional)

Vegetables and Base

  • 2 medium zucchini, sliced
  • 1 medium summer squash, sliced
  • 1 1/2 cups shredded carrots
  • 2 cups cooked rice (or quinoa)
  • 1 medium avocado, sliced
  • 1/2 medium lime (optional, for topping)

Ranch Dressing

  • 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 dried dill
  • 1 teaspoon freshly chopped parsley
  • 2 teaspoons Worcestershire sauce

Instructions

  1. Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to prepare for baking the chicken and vegetables.
  2. Cook Chicken in Skillet: Heat the avocado oil in a large cast iron skillet over medium-high heat. Cook the chicken breasts for 5 minutes on each side until nicely browned.
  3. Mix Sauce: While the chicken is cooking, whisk together honey, sriracha, minced garlic, salt, pepper, cayenne pepper, and crushed red pepper flakes in a bowl to create the hot honey sauce.
  4. Set Aside Extra Sauce: Reserve 3-4 tablespoons of the hot honey sauce for later use.
  5. Remove Chicken: Take the chicken breasts out of the skillet and set them aside temporarily.
  6. Add Squash to Skillet: Reduce the heat slightly and toss the sliced zucchini and summer squash in the skillet. Cook for 1-2 minutes to soften slightly, then turn off the heat.
  7. Pour Sauce Over Chicken and Vegetables: Layer the shredded carrots over the squash, place the chicken breasts on top, and coat both sides of the chicken generously with the hot honey sauce.
  8. Bake Skillet: Transfer the entire skillet to the preheated oven and bake for about 15 minutes until the chicken is fully cooked and vegetables are tender. Stir the vegetables halfway through baking for even cooking.
  9. Mix Ranch Dressing: While the skillet is baking, prepare the ranch drizzle by mixing Greek yogurt, milk, onion powder, garlic powder, salt, pepper, dried dill, chopped parsley, and Worcestershire sauce until smooth.
  10. Broil for Caramelization: After baking, switch the oven to high broil. Broil the chicken for 3-5 minutes to brown and caramelize the hot honey glaze on top.
  11. Let Cool: Remove the skillet from the oven and allow it to rest for about 5 minutes.
  12. Cube Hot Honey Chicken: Cut the rested chicken breasts into cubes and coat them with the remaining reserved hot honey sauce for extra flavor.
  13. Assemble Bowls: Build your bowls by layering cooked rice, the roasted vegetables, and the cubed hot honey chicken. Drizzle with any leftover sauce and the ranch dressing drizzle.
  14. Add Toppings & Enjoy: Top each bowl with sliced avocado and an optional squeeze of lime for a burst of freshness. Serve immediately and enjoy your flavorful meal!

Notes

  • Adjust the amount of sriracha based on your preferred spice level.
  • Substitute rice with quinoa for a gluten-free option.
  • Use Greek yogurt for a thicker ranch, and adjust milk quantity for desired drizzle consistency.
  • Broiling adds a nice caramelized finish but watch carefully to prevent burning.
  • Leftover hot honey sauce can be stored in the refrigerator for up to a week.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Find it online: https://iamstarved.com/hot-honey-chicken-and-rice-bowls-recipe/