Description
Tender chicken breast glazed with spicy-sweet hot honey sriracha, served over puffy rice with roasted summer veggies. Finished with cooling Greek yogurt ranch and fresh avocado for a balanced heat-fueled feast.
Ingredients
1 Tbsp avocado oil
1 1/4 lbs boneless chicken breasts (halved lengthwise)
1/3 cup honey
2–3 Tbsp sriracha
2 tsp minced garlic
1 tsp salt
1/2 tsp black pepper
1/4 tsp cayenne (optional)
1/4 tsp crushed red pepper (optional)
2 medium zucchini (sliced into half-moons)
1 medium summer squash (sliced)
1 1/2 cups shredded carrots
1 medium avocado (sliced)
2 cups cooked brown rice
1/2 lime (optional)
1/4 cup plain Greek yogurt
1–2 Tbsp milk
Instructions
Preheat oven to 425°F (220°C). Heat avocado oil in cast iron skillet.
Season chicken with salt, pepper, and 1/4 tsp black pepper.
Sear chicken breasts 2-3 minutes per side until golden.
Mix honey, sriracha, garlic, and spices to form glaze.
Brush glaze onto chicken; transfer skillet to oven. Roast 15-20 minutes until chicken is 165°F and glaze is caramelized.
Notes
Cast iron skillet is ideal for even heat distribution
Serve with lime wedge for extra brightness
Glaze adjusts well to personal spice preference
Brown rice pairs best with bold flavors in bowl
- Prep Time: 15
- Cook Time: 30
- Category: Dinner
- Method: Oven Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 18g
- Sodium: 650mg
- Fat: 11g
- Saturated Fat: 1.5g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 80mg