Sweet, Savory, Simple: Honey Garlic Chicken & Zucchini Bowls
If there’s one vegetable that’s always on our dinner table during the warm months, it’s zucchini. My absolute favorite summer squash! I love finding new ways to feature it in family meals, especially when my kids actually cheer when they see it in the skillet. Have you seen that TikTokers are even turning it into apple pie? That’s how I know this recipe is something special. Whether it’s a crazy-busy weeknight or just a craving for an easy dinner with big flavor, this dish comes to the rescue and wins over even the pickiest eaters in my house.
Table of contents
😍 Why You’ll Love Honey Garlic Chicken & Zucchini Bowls
- Family-Friendly: My own kids, Jules and Max, love this one. So you know it’ll likely be a hit with your entire family.
- Super fast and fuss-free: It comes together in about 15-20 minutes, making it perfect for busy weeknights.
- It’s both healthy and hearty: Tender chicken, crisp tender zucchini, and a variety of veggies bring color and nutrition to every bowl.
- It is super versatile: Use chicken breasts, boneless chicken thighs, or even ground chicken! Swap in whatever veggies you have—think green beans, red peppers, or even red onion.
- This One-Pan Wonder: Easy cleanup with just your favorite skillet!
🗒️ Ingredients + Substitutions
You only need simple ingredients for this easy recipe (and plenty of delicious options for swaps):
- 1 lb boneless skinless chicken thighs, cut into bite-sized pieces (try chicken breasts, ground chicken, or even white meat if you prefer)
- 2 tbsp coconut aminos (swap with gluten-free soy sauce if needed)
- 1 tbsp honey (go bold with hot honey sauce, or sub in maple syrup for a new flavor)
- 2 cloves garlic, minced (I often use 4–6 cloves garlic for max flavor)
- 1 tbsp olive oil or avocado oil
- 2 medium zucchini, halved and sliced (or yellow summer squash for extra color)
- 1 cup cooked brown rice, cauliflower rice, or white rice
- Green onions and sesame seeds for topping
Optional add-ins/toppings:
- Red pepper flakes, chipotle chili powder, or hot sauce for a spicy kick
- Red bell pepper, green beans, or a variety of veggies you love
- Parmesan cheese, blue cheese, chunks of avocado, or ranch dressing for a flavor twist
💡Gluten-Free? Read This!
The entire recipe is naturally gluten-free if you stick to coconut aminos. If you use soy sauce, just make sure it’s the gluten-free kind—always double check those labels! Storing leftovers in an airtight container also keeps cross-contamination at bay, so you can feel confident about your easy meal.

👩🍳 How to Make My Honey Garlic Chicken & Zucchini Bowls
1. Marinate the Chicken:
In a small bowl, whisk together coconut aminos (or soy sauce), honey, and garlic. Add those chicken pieces and toss until coated. Let it sit for 10–15 minutes for maximum flavor. Season with black pepper, sea salt, and a pinch of onion powder or garlic powder.
2. Cook the Chicken:
Heat up the olive oil in a large skillet over medium-high heat. Add the marinated chicken (save the extra marinade for later) and cook for 5-6 minutes, until golden brown and cooked through. I like watching the seasoned chicken develop those crispy chicken edges we all crave!
3. Add the Veggies & Sauce:
Toss in the sliced zucchini and any leftover marinade. Cook over medium heat for about 4-5 minutes, until the zucchini is tender yet crisp and the honey garlic sauce has thickened. Feeling adventurous? A splash of sesame oil or rice vinegar adds even more flavor.
4. Build Your Bowls:
Layer brown rice, white rice, or cauliflower rice in bowls, top with the chicken and tender zucchini, and finish with green onions and sesame seeds. Add a sprinkle of red pepper flakes, a drizzle of hot sauce, or buffalo sauce for that extra spicy kick.
📓 Best served with
These bowls are super flexible! We love serving them with roasted green beans, a fresh side salad, or on a sheet pan with extra red onion and bell peppers for an easy sheet pan dinner. Chunks of avocado, a handful of your favorite photos of recipes, or even a sprinkle of blue cheese make great add-ons. Sometimes, Jules and Max ask for ranch dressing on the side—it’s all about what makes your whole family happy!
👝 How to Store Leftovers
Leftovers never last long in my house, but when they do, just pack them in an airtight container and store in the fridge for up to 3 days. The flavors actually get better the next day as that delicious sauce soaks into the rice. To reheat, use medium heat—perfect for meal prep or a quick lunch.
🧠 Common Questions
Can I prep this ahead for meal prep?
Absolutely! Marinate and cook the chicken ahead, then store everything (chicken, rice, and veggies) in separate airtight containers for easy meal assembly all week.
Can I turn this into a sheet pan hot honey garlic chicken?
Yes! Try my easy sheet pan hot honey garlic chicken—just arrange everything on one side of the baking sheet for easy cleanup and big flavor.
I want to swap out the honey—what’s a good substitute?
Maple syrup works great, or try hot honey for those who like a little heat.
How spicy is this?
It’s mild as written, but you can easily amp up the heat with hot sauce, red pepper flakes, or chipotle chili powder for that matter-of-minutes spicy kick!
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💪🏼 Tracking Macros? Check this out
Each bowl delivers balanced nutrition from lean protein (thanks to your choice of chicken breasts, boneless chicken thighs, or ground chicken), fiber-rich veggies, and customizable carbs. Serve with brown rice, white rice, or cauliflower rice based on your goals. The recipe card below includes daily values, so you can track your favorite easy weeknight dinner with confidence. No more guessing!
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Ingredients
Method
- Preheat oven to 400°F. In a bowl, whisk together Dijon mustard, olive oil, garlic, lemon juice, thyme, rosemary, salt, and pepper.
- Place chicken in a baking dish and brush evenly with the mixture.
- Add chopped vegetables around the chicken, drizzle with a little olive oil, and season lightly.
- Bake for 25–30 minutes or until chicken reaches 165°F and vegetables are tender.
- Serve warm over cooked wild rice for a flavorful, anti-inflammatory meal.




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