Name: Hot Honey Chicken & Orzo Bowl with Roasted Zucchini
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 1 lb (450 g) chicken breast, cubed; 2 tbsp olive oil, divided; 2 tbsp hot honey; 1 tbsp soy sauce or tamari; 2 cloves garlic, minced; 1 tsp smoked paprika; 1 cup orzo pasta; 2 cups chicken broth; 1 medium zucchini, sliced into half-moons; 1 tbsp lemon juice; 1 tbsp fresh parsley or basil, chopped; Salt & black pepper, to taste

Jump to Recipe·Print Recipe·Leave a Review

Hot Honey Chicken & Orzo Bowl with Roasted Zucchini — the name alone sounds like comfort in a bowl, right? Sweet heat, tender chicken, golden zucchini, and that buttery orzo tying everything together. Honestly, this is one of those dinners that checks all the boxes: quick, flavorful, and kind of addictive. It’s the meal you make once and then crave again the next night. The kind that fills your kitchen with warm, garlicky smells and has everyone asking, “What’s cooking?” Let’s dive into how this simple bowl transforms your weeknight dinner game.

If you love cozy, easy meals that taste like they took all day but come together fast, you’ll want to keep this one close. And hey—before you scroll down, subscribe to get this recipe (and others like it) straight to your inbox each week.

Why this Hot Honey Chicken & Orzo Bowl with Roasted Zucchini is a weeknight winner

How the flavour pops in this Hot Honey Chicken & Orzo Bowl with Roasted Zucchini

There’s this perfect balance happening here. The chicken gets kissed with smoky paprika and garlic, then tossed in a sticky, fiery hot honey glaze that caramelizes just enough to cling to every piece. The zucchini? Roasted until tender and golden, with those crisp edges that make it feel fancy even though it’s just weeknight cooking. And the orzo—silky, buttery, and just chewy enough to soak up every last drop of glaze.

Here’s the thing: each bite tastes layered, like you’ve spent hours fine-tuning it. But really, you just roasted some veggies, boiled pasta, and tossed chicken in a quick glaze. That’s the beauty of this Hot Honey Chicken & Orzo Bowl with Roasted Zucchini—simple moves, major payoff.

What makes this bowl simple, satisfying & nutritious

You get a full meal in one bowl: protein, veggies, and grains. The combination of lean chicken and zucchini brings in lightness, while the orzo adds that comforting base. Plus, using olive oil and honey instead of heavy sauces keeps it fresh yet rich. And can we talk about cleanup? One pan for roasting, one skillet for chicken, one pot for orzo—that’s it. Dinner, done.

And if you’re a fan of balance—the sweet meeting the heat, the soft meeting the crispy—this recipe nails it every time.

Ingredients & tools for your Hot Honey Chicken & Orzo Bowl with Roasted Zucchini

Essential ingredients for the Hot Honey Chicken & Orzo Bowl with Roasted Zucchini

Here’s everything you’ll need for this vibrant, cozy dish:

Ingredient	Quantity
Chicken breast, cubed	1 lb (450 g)
Olive oil	2 tbsp (divided)
Hot honey	2 tbsp
Soy sauce or tamari	1 tbsp
Garlic, minced	2 cloves
Smoked paprika	1 tsp
Orzo pasta	1 cup
Chicken broth	2 cups
Zucchini, sliced into half-moons	1 medium
Lemon juice	1 tbsp
Fresh parsley or basil	1 tbsp, chopped
Salt & black pepper	To taste

Each ingredient pulls its weight here. The hot honey gives that sticky-sweet glaze you’ll want to lick from the spoon. The orzo acts like a buttery pillow for all those bold flavors, while the roasted zucchini keeps the dish bright and earthy.

Kitchen tools and helpful gadgets

You won’t need much—just the basics:

Baking sheet for roasting zucchini
Medium saucepan for orzo
Large skillet for the chicken and glaze
Tongs or a spatula for easy flipping
Mixing bowl for tossing ingredients

If you’ve got a microplane or zester, a quick zest of lemon over the top adds a little sparkle. Nothing fancy, but trust me, the results feel restaurant-worthy.

Step-by-step how to make your Hot Honey Chicken & Orzo Bowl with Roasted Zucchini

Roasting the zucchini & cooking the orzo base

Start by preheating your oven to 400°F (200°C). Toss your zucchini slices in olive oil, salt, and pepper—just enough to coat them. Spread them out on a baking sheet and roast for 15–20 minutes until they’re golden and soft with caramelized edges. That’s when you know they’ll taste like little bursts of sunshine.

Meanwhile, bring your chicken broth to a gentle simmer in a saucepan. Add the orzo and cook for about 8–10 minutes, stirring occasionally, until tender. Drain any extra liquid and drizzle with a touch of olive oil so it doesn’t stick.

The best part? That broth-infused orzo gets a flavor boost that plain water can’t touch. It’s subtle but makes all the difference.

Cooking the chicken, glazing it, and assembling your bowl

In your skillet, heat 1 tablespoon olive oil over medium. Add your cubed chicken, garlic, smoked paprika, salt, and pepper. Cook for 6–8 minutes until golden and fully cooked. Then comes the star moment—reduce the heat, add the hot honey and soy sauce, and toss everything until glossy and caramelized.

You’ll see the sauce bubble up and coat the chicken like magic. The smell? Sweet, smoky, garlicky perfection.

Now it’s time to build your Hot Honey Chicken & Orzo Bowl with Roasted Zucchini. Start with a bed of orzo, pile on the roasted zucchini, and top with that glazed chicken. Finish it off with lemon juice and a sprinkle of herbs.

Each bowl feels balanced—sweet, spicy, tangy, and fresh.

Serving, tips, storage & FAQs for the Hot Honey Chicken & Orzo Bowl with Roasted Zucchini

Serving suggestions, variations & complementary sides

You can easily make this your own. Add crumbled feta or a spoonful of Greek yogurt for creaminess. Swap the chicken for shrimp or tofu if you’re feeling adventurous.

Want to go bigger? Serve it with:

A crisp cucumber salad
Garlic-roasted potatoes
Fresh pita and hummus

And if you’re into bright, Mediterranean-inspired flavors, try one of these reader-favorite recipes next:

They share that same balance of sweet, savory, and zesty you’ll find in this Hot Honey Chicken & Orzo Bowl with Roasted Zucchini—but each with its own twist.

Storage, make-ahead, and common questions

If you have leftovers (lucky you), store them in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of water or broth to bring back that silky texture.

Want to meal prep? You can roast the zucchini and cook the orzo ahead of time, then make the chicken fresh right before serving.

Common FAQs
Can I use a different pasta? Absolutely! Couscous, rice, or even quinoa works great.
Is hot honey really spicy? Just a touch. It’s more warmth than heat.
Can I make it vegetarian? Yes! Swap the chicken for chickpeas or tofu and use veggie broth.

Tips for success

Don’t overcrowd the zucchini when roasting; it needs space to crisp.
Use a good-quality honey—it makes a world of difference.
Taste your glaze before coating the chicken; balance the heat and sweetness to your liking.
Fresh herbs at the end make the dish pop—don’t skip them.

Little details like that turn a simple meal into something unforgettable.

Nutrition Information

Nutrient	Amount per serving
Calories	~410
Protein	34g
Carbohydrates	38g
Fat	12g
Fiber	3g

This Hot Honey Chicken & Orzo Bowl with Roasted Zucchini gives you a good protein boost, complex carbs, and just the right amount of healthy fats for balance.

Conclusion

So here’s the deal: this Hot Honey Chicken & Orzo Bowl with Roasted Zucchini isn’t just another dinner—it’s one of those “save it to your rotation” kind of meals. It’s easy, flexible, and ridiculously tasty. That sticky glaze, the tender veggies, and the cozy orzo all come together in a way that feels like comfort food without the heaviness.

And honestly, once you’ve tried it, you’ll understand why it’s a reader favorite. It’s the kind of meal that feels like a treat even on your busiest nights.

Want more easy, feel-good recipes like this one? Subscribe below to get new ones sent straight to your inbox. And if you make this, tag it on Pinterest—I’d love to see your version!

Hot Honey Chicken & Orzo Bowl with Roasted Zucchini