Description
Sizzling hot honey chicken bowls deliver a perfect balance of sweet and spicy flavors from Korean-inspired cuisine. Southern comfort meets Asian zest in this simple yet irresistible meal that brings together tender chicken, fluffy rice, and a glaze that makes you crave another bite.
Ingredients
Scale
Protein:
- 2 medium boneless chicken breasts
Sauce and Seasonings:
- 1 tablespoon (15 ml) avocado oil
- ⅓ cup (113 grams) honey
- ¼ cup (60 ml) sriracha (or any hot sauce)
- 2 teaspoons minced garlic
- 1 teaspoon salt
- 1 teaspoon pepper
- ¼ teaspoon cayenne pepper (optional)
- ¼ teaspoon crushed red pepper (optional)
Vegetables and Grains:
- 2 medium zucchini, sliced
- 1 medium summer squash, sliced
- 1 ½ cups (180 grams) shredded carrots
- 1 medium avocado, sliced
- 2 cups (370 grams) cooked rice (or quinoa)
- 1 medium lime
- ½ cup (120 ml) healthy ranch dressing (optional)
Instructions
- Warm the kitchen oven to a toasty 400°F (200°C), preparing for a flavor-packed culinary adventure.
- Select a skillet and drizzle avocado oil, heating it to a gentle medium temperature. Carefully nestle chicken breasts into the pan, allowing them to transform into a golden-brown delicacy by cooking approximately 5-7 minutes per side.
- Craft a vibrant hot honey elixir by whisking together honey, sriracha, minced garlic, salt, pepper, cayenne, and crushed red pepper in a small mixing vessel. Set aside a portion of this zesty sauce for later enhancement.
- Introduce sliced zucchini and summer squash into the chicken-filled skillet, momentarily removing from heat to prepare for roasting.
- Lavishly coat the chicken and vegetables with the prepared hot honey sauce, ensuring even distribution. Transfer the skillet directly into the preheated oven, allowing everything to roast for 20 minutes until chicken reaches a safe internal temperature of 165°F (75°C).
- Midway through roasting, gently stir the vegetables to promote even caramelization and flavor development.
- After removing the skillet from the oven, allow the dish to rest and cool for approximately 5 minutes, helping flavors meld and settle.
- Transform the roasted chicken into bite-sized cubes, then toss with the reserved hot honey sauce for an extra flavor punch.
- Construct your culinary masterpiece by layering a foundation of fluffy rice or quinoa, followed by roasted zucchini and summer squash, delicate shredded carrots, creamy avocado slices, and the tantalizing hot honey chicken.
- Elevate the dish with a zesty squeeze of fresh lime juice and optional drizzle of healthy ranch dressing.
- Serve immediately, inviting eager diners to experience this harmonious blend of spicy, sweet, and fresh flavors.
Notes
- Achieve perfectly cooked chicken by using a meat thermometer to ensure the internal temperature reaches 165°F, preventing dryness and guaranteeing food safety.
- Customize heat levels by adjusting sriracha and cayenne pepper quantities, allowing personalization for different spice tolerances.
- Maximize flavor development by letting the chicken rest for 5 minutes after baking, which helps redistribute juices and intensify the hot honey sauce’s taste.
- Prep ingredients beforehand to streamline the cooking process, making this recipe quick and efficient for busy weeknight meals.
- Create versatile meal variations by substituting chicken with tofu, shrimp, or plant-based protein options for dietary preferences.
- Enhance nutritional value by incorporating additional colorful vegetables like bell peppers or roasted sweet potatoes to boost the bowl’s nutrient profile.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 600
- Sugar: 18 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 80 g
- Fiber: 8 g
- Protein: 30 g
- Cholesterol: 70 mg