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Hot Honey Chicken and Rice Bowls Recipe

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★★★★★

4.7 from 79 reviews

Delicious hot honey chicken and rice bowls featuring juicy, pan-seared chicken breasts coated in a sweet and spicy honey-sriracha sauce, baked with fresh summer squash and shredded carrots, and finished with a tangy homemade ranch drizzle. Served over fluffy rice and topped with creamy avocado and lime for a vibrant, satisfying meal.

Ingredients

Scale

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 (optional)
  • 1/4 teaspoon crushed red pepper (optional)

Vegetables

  • 2 medium zucchini, sliced
  • 1 medium summer squash, sliced
  • 1 1/2 cups shredded carrots

Other Bowl Ingredients

  • 1 medium avocado, sliced
  • 2 cups cooked rice (or quinoa)
  • 1/2 medium lime (optional, for topping)

Ranch Dressing Drizzle

  • 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

  1. Preheat Oven: Preheat your oven to 400 degrees F to prepare for baking the chicken and vegetables.
  2. Cook Chicken in Skillet: Heat 1 tablespoon of avocado oil in a large cast iron skillet over medium-high heat. Add the halved chicken breasts and cook for 5 minutes on each side until nicely seared.
  3. Mix Sauce: While the chicken cooks, whisk together honey, sriracha, minced garlic, salt, pepper, cayenne, and crushed red pepper (if using) in a bowl to make the hot honey sauce.
  4. Set Aside Extra Sauce: Reserve 3-4 tablespoons of this hot honey sauce for later use.
  5. Remove Chicken: Take the cooked chicken breasts out of the skillet and set them aside temporarily.
  6. Add Squash to Skillet: Reduce the heat slightly and add sliced zucchini and summer squash to the skillet. Toss for 1-2 minutes to begin softening, then turn off the heat.
  7. Pour Sauce Over Chicken: Layer shredded carrots over the squash in the skillet, then place the chicken breasts on top. Coat both sides of the chicken generously with the hot honey sauce.
  8. Bake Skillet: Place the entire skillet in the preheated oven and bake for about 15 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender. Stir the vegetables halfway through cooking for even roasting.
  9. Mix Ranch Dressing: While the skillet bakes, combine the plain Greek yogurt, milk, onion powder, garlic powder, salt, pepper, dill, freshly chopped parsley, and Worcestershire sauce in a small bowl. Adjust milk to reach desired drizzling consistency.
  10. Broil: After baking, switch the oven to high broil. Broil the skillet for 3 to 5 minutes to brown and caramelize the sauce on the chicken for extra flavor and texture.
  11. Let Cool: Remove the skillet carefully from the oven and let it rest for about 5 minutes to allow juices to redistribute.
  12. Cube Hot Honey Chicken: Cut the chicken breasts into bite-sized cubes and toss them evenly with the reserved hot honey sauce to coat thoroughly.
  13. Assemble Bowls: Divide cooked rice into serving bowls. Top the rice with the roasted vegetables and hot honey chicken cubes.
  14. Add Toppings & Enjoy: Drizzle each bowl with the prepared ranch dressing and any extra hot honey sauce. Garnish with sliced avocado and a squeeze of lime for a fresh finishing touch. Serve and enjoy!

Notes

  • The cayenne and crushed red pepper are optional but add a nice extra kick; adjust quantity to your heat preference.
  • Using cooked quinoa instead of rice is a great gluten-free alternative.
  • Cast iron skillet is recommended for even cooking and oven-to-stovetop versatility.
  • To make dairy-free ranch, substitute Greek yogurt with a plant-based yogurt and use dairy-free milk.
  • Ensure chicken is cooked through to an internal temperature of 165°F for safety.
  • Leftover hot honey sauce makes a great dipping sauce or marinade for other dishes.

Keywords: hot honey chicken, chicken and rice bowls, spicy honey chicken, baked chicken recipe, summer squash recipe, easy weeknight dinner, one-pan chicken dish

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