Hot Honey Chicken Bowls (Print Version)

# Ingredients:

→ For the Sweet and Spicy Chicken

01 - 1 tablespoon avocado oil
02 - 1¼ pounds boneless chicken breasts, sliced in half horizontally (about 2 medium pieces)
03 - ⅓ cup pure honey
04 - 2-3 tablespoons sriracha sauce or your favorite hot sauce
05 - 2 teaspoons fresh minced garlic
06 - 1 teaspoon kosher salt
07 - ½ teaspoon freshly ground black pepper
08 - ¼ teaspoon cayenne pepper (optional for extra heat)
09 - ¼ teaspoon red pepper flakes (optional)

→ Bowl Components

10 - 2 medium zucchini, cut into rounds
11 - 1 medium yellow summer squash, sliced
12 - 1½ cups pre-shredded carrots
13 - 1 ripe avocado, sliced just before serving
14 - 2 cups prepared rice or quinoa
15 - ½ medium lime for garnish (optional)

→ Creamy Ranch Drizzle (Optional)

16 - ¼ cup plain Greek yogurt
17 - 1-2 tablespoons milk (adjust for desired consistency)
18 - ¼ teaspoon onion powder
19 - ¼ teaspoon garlic powder
20 - ¼ teaspoon salt
21 - ¼ teaspoon black pepper
22 - ¼ teaspoon dried dill
23 - 1 teaspoon fresh chopped parsley
24 - 2 teaspoons Worcestershire sauce

# Instructions:

01 - Start by preheating your oven to 400°F so it's nice and hot when you need it.
02 - Heat your avocado oil in a large cast iron skillet over medium-high heat. Once it's shimmering, add the chicken breasts and cook them for exactly 5 minutes on each side until they get a beautiful golden color.
03 - While the chicken is cooking, grab a bowl and whisk together the honey, sriracha, minced garlic, salt, pepper, and those optional spicy ingredients if you're feeling brave. This creates the most amazing sweet and spicy glaze!
04 - Set aside about 3-4 tablespoons of your hot honey mixture in a small bowl - you'll want this for the final coating later.
05 - Remove those beautifully seared chicken breasts from the skillet and let them rest on a plate while you prep the veggies.
06 - Turn the heat down just a bit and toss the zucchini and summer squash into that same flavorful skillet. Let them cook for just 1-2 minutes until they start to soften, then turn off the heat.
07 - Sprinkle the shredded carrots right over the squash, then nestle those chicken breasts on top of all the colorful vegetables. Brush both sides of the chicken generously with your hot honey sauce.
08 - Slide that whole skillet into your preheated oven and bake for about 15 minutes, giving the vegetables a gentle stir halfway through. The chicken should be completely cooked through when done.
09 - Use this baking time wisely by whisking together all your ranch drizzle ingredients until smooth and creamy.
10 - Switch your oven to high broil and let everything broil for 3-5 minutes to get that gorgeous caramelized coating on the chicken. Keep an eye on it so nothing burns!
11 - Pull the skillet out and let everything cool down for about 5 minutes. This helps the flavors settle and makes handling much easier.
12 - Cut the chicken into bite-sized cubes and toss them with that reserved hot honey sauce you set aside earlier. Every piece should be perfectly coated.
13 - Start with a base of rice or quinoa, then add the roasted vegetables and glazed chicken. Drizzle with extra hot honey sauce and that creamy ranch. Top with fresh avocado slices and a squeeze of lime if you like. Time to dig in!

# Notes:

01 - These protein-packed bowls are perfect for meal prep and will stay fresh in the refrigerator for up to one week, or you can freeze them for up to three months.
02 - If the heat level is too intense, try using a milder hot sauce instead of sriracha, or even substitute with tomato sauce for a completely mild version.
03 - Save time by using store-bought hot honey instead of making your own sauce blend.
04 - Feel free to swap out the vegetables based on what you have available - bell peppers, broccoli, or snap peas all work wonderfully.

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