Introduction

These Hot Honey Chicken and Rice Bowls combine sweet, spicy, and savory flavors for a satisfying meal that’s easy to prepare. Tender chicken is glazed with a vibrant hot honey sauce, served over fresh vegetables and fluffy rice. Perfect for a weeknight dinner with just the right amount of kick.

A white bowl filled with a bottom layer of white rice, topped with several layers: slices of grilled zucchini and yellow squash on the left side, shredded orange carrots with a small green parsley leaf near the center, orange-brown grilled chicken chunks on the right, and three slices of avocado arranged near the bottom edge. A lime wedge sits between the squash and chicken, and a golden spoon rests in the chicken area. There is a light drizzle of white sauce over the chicken and squash, and red chili flakes sprinkled on the chicken. The bowl is on a white marbled surface with a small white bowl of chili flakes above it. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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 (optional)
1/4 teaspoon crushed red pepper (optional)
2 medium zucchini, sliced
1 medium summer squash, sliced
1 1/2 cups shredded carrots
1 medium avocado, sliced
2 cups cooked rice (or quinoa)
1/2 medium lime (optional, for topping)
1/4 cup plain Greek yogurt
1-2 Tablespoons milk (adjust to thickness)
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dill
1 teaspoon freshly chopped parsley
2 teaspoons Worcestershire sauce

Instructions

Step 1: Preheat the oven to 400 degrees F.
Step 2: Heat the oil in a large cast iron skillet over medium-high heat. Cook the chicken breasts for 5 minutes per side until browned.
Step 3: Meanwhile, whisk together honey, sriracha, garlic, salt, pepper, cayenne, and crushed red pepper to create the hot honey sauce.
Step 4: Set aside 3-4 tablespoons of the hot honey sauce for later use.
Step 5: Remove the chicken breasts from the skillet and set aside.
Step 6: Reduce the heat slightly, add the sliced zucchini and summer squash to the skillet, and toss for 1-2 minutes. Then turn off the heat.
Step 7: Add shredded carrots over the squash. Place the chicken breasts on top and coat both sides with the hot honey sauce.
Step 8: Transfer the skillet to the oven and bake for about 15 minutes until the chicken is fully cooked, stirring the vegetables halfway through.
Step 9: While baking, prepare the ranch-style dressing by mixing Greek yogurt, milk, onion powder, garlic powder, salt, pepper, dill, parsley, and Worcestershire sauce until smooth.
Step 10: After baking, switch the oven to high broil and broil the skillet for 3-5 minutes to brown and caramelize the sauce on the chicken.
Step 11: Remove the skillet from the oven and let it rest for about 5 minutes.
Step 12: Cut the chicken into cubes and toss with the reserved hot honey sauce.
Step 13: Assemble the bowls by layering rice, vegetables, and cubed chicken. Drizzle with any extra hot honey sauce and ranch dressing.
Step 14: Top with sliced avocado and a squeeze of lime if desired. Serve and enjoy!

Tips & Variations

For a milder dish, reduce or omit the cayenne and crushed red pepper.
Swap out zucchini and summer squash for bell peppers or broccoli based on season and preference.
Use quinoa instead of rice for a protein boost and a different texture.
Add fresh herbs like cilantro or basil for an extra burst of freshness.
Marinate the chicken in the hot honey sauce for 30 minutes before cooking for more intense flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. The avocado is best added fresh to avoid browning.

How to Serve

The image shows a bowl with four main layers. The bottom layer is white rice with a soft texture. On top, there are chunks of grilled chicken, browned and coated with spices, with some white sauce drizzled over and sprinkled red pepper flakes. Next to the chicken, there are slices of grilled yellow and green zucchini with a slightly charred surface. Carrot strips and a green leaf herb sit behind the chicken and vegetables, and in front, there are three creamy slices of avocado. A quarter slice of lime rests on the carrot layer, and a gold utensil is partly visible on the right side, placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of hot sauce instead of sriracha?

Yes, you can substitute sriracha with any hot sauce you prefer, such as sambal oelek or a smoky chipotle sauce. Adjust the amount to your heat preference.

Is it necessary to broil the chicken at the end?

Broiling is optional but highly recommended as it caramelizes the sauce and adds a nice charred flavor and texture. If you prefer, you can skip this step and serve right after baking.