Hot Honey Chicken (Print Version)
# Ingredients:
→ Spicy Honey Chicken
01 -
1/4 teaspoon crushed red pepper flakes (optional)
02 -
1/4 teaspoon cayenne pepper (optional)
03 -
1/2 teaspoon black pepper
04 -
1 teaspoon salt
05 -
2 teaspoons chopped garlic
06 -
2-3 Tablespoons of sriracha or your favorite hot sauce
07 -
1/3 cup of honey
08 -
1 1/4 pounds chicken breasts, cut lengthwise (about 2 medium)
09 -
1 Tablespoon avocado oil
→ Bowl Ingredients
10 -
1 cup cooked rice or quinoa
11 -
1 avocado, sliced
12 -
1 1/2 cups shredded carrots
13 -
1 medium summer squash, sliced into circles
14 -
2 sliced medium zucchini
15 -
1/2 medium lime (optional for garnish)
→ Optional Healthy Ranch Sauce
16 -
1 teaspoon freshly chopped parsley
17 -
2 teaspoons Worcestershire sauce
18 -
1/4 teaspoon pepper
19 -
1/4 teaspoon salt
20 -
1/4 teaspoon fresh or dried dill
21 -
1/4 teaspoon granulated onion powder
22 -
1 Tablespoon milk (add more if needed)
23 -
1/4 cup plain Greek yogurt
24 -
1/4 teaspoon garlic powder
# Instructions:
01 -
Set the oven to 400°F and let it preheat.
02 -
Add the avocado oil to a hot cast iron skillet over medium-high heat. Cook the chicken for 5 minutes on each side.
03 -
In the meantime, combine the honey, sriracha, garlic, salt, pepper, cayenne (if you want), and crushed red pepper in a small bowl.
04 -
Scoop out 3-4 Tablespoons of the prepared sauce and keep it aside for later.
05 -
Take the chicken out of the skillet and place it on a plate for now.
06 -
Reduce the heat a bit and toss the squash into the skillet. Stir it for about 1-2 minutes before switching off the heat.
07 -
Put the shredded carrots over the squash, place the chicken on top, then brush both sides of the chicken with the sauce you made earlier.
08 -
Move the skillet into the oven and bake it for around 15 minutes, stirring the veggies halfway through. The chicken should be cooked through by the end.
09 -
While that's baking, put together the ranch drizzle ingredients in a small bowl.
10 -
Turn your oven to broil on high heat. Let the chicken get golden brown and the sauce stickier for about 3-5 minutes.
11 -
Remove the skillet from the oven and let everything cool for about 5 minutes.
12 -
Slice the chicken into cubes, then coat the pieces well with the reserve hot honey sauce.
13 -
Layer your bowl with a base of rice, followed by veggies, chicken chunks, and a drizzle of hot honey sauce or ranch.
14 -
Top with a few slices of avocado and squeeze lime juice if you like. Dig in!
# Notes:
01 -
Keep leftovers in the fridge for up to a week or freeze them for as long as 3 months.
02 -
This dish is pretty spicy, so consider using a mild hot sauce or even a tomato-based sauce for less heat.
03 -
If you're short on time, you can skip the homemade sauce and grab a jar of store-bought hot honey.