Hot Honey Chicken Bowls with spicy sweet glazed chicken, roasted vegetables, rice, and a creamy healthy ranch drizzle.

Scale

1 Tablespoon avocado oil

1 1/4 pounds boneless chicken breasts, halved lengthwise

1/3 cup honey

2–3 Tablespoons sriracha

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

1/4 cup plain Greek yogurt

1–2 Tablespoons milk

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

1/2 lime for serving (optional)

1. Preheat oven to 400°F.

2. Heat oil in skillet and cook chicken 5 minutes per side.

3. Whisk honey, sriracha, garlic, and seasonings.

4. Reserve some sauce.

5. Remove chicken and sauté squash briefly.

6. Add carrots and return chicken to skillet.

7. Coat chicken with sauce and bake 15 minutes.

8. Broil 3-5 minutes to caramelize.

9. Rest chicken, cube, and toss with reserved sauce.

10. Assemble bowls with rice, vegetables, chicken, avocado, and drizzle.

Store components separately for meal prep.

Adjust spice level by modifying sriracha.

Use quinoa or cauliflower rice for variation.