Description
A healthy, flavorful bowl made with tender spicy honey garlic chicken, roasted zucchini, squash, carrots, creamy avocado, and a base of rice or quinoa.
Ingredients
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4 boneless, skinless chicken breasts
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2 tbsp avocado oil
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3 tbsp honey
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2 tbsp sriracha (or hot sauce)
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3 garlic cloves, minced
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½ tsp salt
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¼ tsp black pepper
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¼ tsp cayenne (optional)
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Pinch of crushed red pepper (optional)
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1 zucchini, sliced
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1 summer squash, sliced
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1 cup shredded carrots
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1 avocado, sliced
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2 cups cooked rice or quinoa
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1 lime, cut into wedges
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Optional: healthy ranch dressing
Instructions
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Preheat oven to 400°F.
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Cook rice or quinoa if not already prepped.
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Slice veggies and set aside.
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Sear chicken in avocado oil 3–4 minutes per side. Remove from pan.
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Mix sauce: honey, sriracha, garlic, salt, pepper, cayenne (optional). Reserve 2 tbsp.
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Add veggies to skillet, nestle chicken on top, pour sauce over.
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Bake 18–22 minutes or until chicken reaches 165°F.
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Cube chicken, toss with reserved sauce.
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Assemble bowls with grain, veggies, chicken, avocado, lime, and optional ranch.
Notes
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You can substitute quinoa with cauliflower rice for a low-carb version.
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Use halal-certified ingredients if needed.
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Adjust heat level to taste.
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Great for meal prep—stores well for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course, Bowl Meals
- Method: Sear + Bake
- Cuisine: Fusion, American-Inspired