Description

Enjoy a flavorful and spicy Hot Honey Chicken Bowl featuring tender bite-sized chicken pieces glazed in a sweet and spicy honey-sriracha sauce, served alongside sautéed summer squashes, fresh shredded carrots, creamy avocado, and fluffy rice or quinoa. This balanced and vibrant meal is perfect for a quick weeknight dinner that combines bold flavors with fresh ingredients.

Ingredients

Scale

Chicken and Sauce

1.5 lbs boneless chicken breasts, cut into bite-sized pieces
1/2 cup honey
2 tablespoons sriracha sauce
1/4 teaspoon cayenne pepper (adjust to taste)
1/4 teaspoon crushed red pepper flakes (adjust to taste)
2 cloves garlic, minced
Salt and pepper, to taste
1 tablespoon olive oil

Vegetables

2 medium zucchinis, sliced
2 medium summer squashes, sliced
1 tablespoon olive oil
Salt and pepper, to taste
1 cup shredded carrots
1 avocado, sliced

Base and Garnishes

2 cups cooked rice or quinoa
Lime wedges, for serving
Fresh cilantro or parsley, chopped (optional, for garnish)
Ranch dressing or creamy avocado lime sauce, for drizzling (optional)

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Instructions

Prepare the Chicken: In a medium bowl, combine honey, sriracha sauce, cayenne pepper, crushed red pepper flakes, minced garlic, salt, and pepper. Stir to blend into a smooth sauce. Add the bite-sized chicken pieces and toss to coat evenly. Let marinate briefly while preparing vegetables.
Cook the Chicken: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the marinated chicken pieces and cook for 6-8 minutes, stirring occasionally until the chicken is cooked through and the sauce is caramelized and sticky. Remove from heat and set aside.
Sauté the Vegetables: In another skillet, heat 1 tablespoon olive oil over medium heat. Add sliced zucchinis and summer squashes, seasoning with salt and pepper. Sauté for about 5-7 minutes until tender but still slightly crisp. Remove from heat.
Assemble Bowls: Divide the cooked rice or quinoa into four bowls. Top each bowl with sautéed vegetables, shredded carrots, and cooked hot honey chicken. Add sliced avocado on the side.
Add Final Touches: Garnish each bowl with fresh cilantro or parsley if desired. Serve with lime wedges for squeezing over and drizzle with ranch dressing or creamy avocado lime sauce if preferred.

Notes

Adjust the level of heat by modifying the amount of cayenne pepper and red pepper flakes according to your spice preference.
Use brown rice or quinoa for a healthier base option.
Marinate the chicken for at least 10 minutes for more intense flavor or overnight in the fridge if time allows.
For a dairy-free option, skip ranch dressing or use a dairy-free alternative.
Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Main Course
Method: Stovetop
Cuisine: American