Description
A delicious and balanced meal featuring seared chicken in a sweet and spicy honey-sriracha glaze, paired with roasted vegetables, rice or quinoa, and creamy avocado. This quick and nutritious bowl is perfect for weeknights or meal prep.
Ingredients
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1 tbsp avocado oil
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2 boneless, skinless chicken breasts
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⅓ cup honey
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¼ cup sriracha
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2 tsp minced garlic
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1 tsp salt
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1 tsp black pepper
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¼ tsp cayenne pepper (optional)
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¼ tsp crushed red pepper (optional)
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2 zucchini, sliced
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1 summer squash, sliced
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1½ cups shredded carrots
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1 avocado, sliced
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2 cups cooked rice or quinoa
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Juice of 1 lime
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½ cup healthy ranch dressing (optional)
Instructions
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Preheat oven to 400°F.
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Sear chicken in avocado oil for 5–7 minutes per side until golden. Remove from pan.
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Mix honey, sriracha, garlic, salt, pepper, cayenne, and red pepper. Reserve 2 tbsp.
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Sauté zucchini and squash in same skillet for 2–3 minutes.
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Add chicken back to skillet, pour sauce over.
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Bake 18–20 minutes, stirring veggies once halfway.
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Cube cooked chicken and toss with reserved sauce.
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Assemble bowls with rice/quinoa, veggies, chicken, avocado, and lime juice. Drizzle with optional ranch.
Notes
- Use tofu or shrimp as a protein substitute.
- Adjust spice levels to taste.
- Make the sauce ahead and store in the fridge for up to 1 week.
- Store leftovers in an airtight container for 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner / Meal Prep
- Method: Sear + Bake
- Cuisine: American / Fusion