Something about spring and the return of warmer weather simply screams for fresh ingredients and lighter fare. Homegrown goodness begins arriving from the garden, in-season vegetables fill the markets, and the heaviness of winter comfort foods gives way to meals that feel clean, colorful, and satisfying without weighing you down.

I don’t know about you, but after a full day in the classroom followed by evening farm chores, I crave a supper that is simple and uncomplicated. I’m talking about the kind of meal that is easy to prep, quick to throw together, beautiful on the plate, and absolutely scrumptious to eat.

Around here, that usually means a bowl of some sort — warm rice, orzo, couscous, or quinoa topped with flavorful protein and crisp, fresh ingredients straight from the cutting board. One of my favorite bowls to serve up has been these Honey Sriracha Chicken Bowls.

They’re sweet, savory, just a little spicy, and come together in about 45 minutes from start to finish with very little mess. Honestly, I am completely on board with that concept during busy spring evenings.

The ingredients are simple and, at least in our house, almost always on hand:

• Rice
• Chicken breasts
• Olive oil
• Local honey (seriously — skip the grocery store honey if you can)
• Sriracha
• Cucumber
• Green onion
• Avocado
• Fresh cilantro

That’s it.

The recipe below serves two, but it’s incredibly easy to adapt for a larger family or hungry crowd.

Honey Sriracha Chicken Bowls

Ingredients

• 2 chicken breasts, cubed
• 2 Tablespoons olive oil
• 1/4 cup local honey
• 2 teaspoons sriracha
• 1 cup uncooked rice
• 1 cucumber, chopped
• 1 avocado, sliced or diced
• 2 green onions, chopped
• Fresh cilantro
• Optional: Cotija cheese for garnish

Instructions

First things first — cube your chicken breasts and place them into a glass bowl. Pour over the olive oil, honey, and sriracha, then stir well until the chicken is evenly coated. Set aside to rest for thirty minutes while you prepare everything else.

Start your rice. For two people, I usually cook one cup of rice, which averages out to about 3/4 cup per serving once cooked.

While the rice cooks, prep your toppings. Chop the cucumber, avocado, green onion, and cilantro, then set them aside for assembly later.

Next, preheat a skillet over medium-high heat. Add the chicken along with all of the marinade. You want that satisfying sizzle when the chicken hits the pan.

Allow the chicken to sauté for a few minutes before stirring and turning. Continue cooking until the chicken is cooked through and the honey begins to caramelize into a light glaze. This usually takes no more than about ten minutes.

Once everything is ready, assemble your bowls:

• Add rice to the bottom of each bowl
• Top with the honey sriracha chicken
• Finish with cucumber, avocado, green onion, and cilantro

If you’d like, add a sprinkle of cotija cheese over the top for a little extra flavor.

You can print the recipe by clicking the Honey Sriracha Chicken recipe title, or just click here.

And there you have it … a straightforward, uncomplicated spring supper that feels fresh and just a little special without requiring hours in the kitchen.

These are exactly the kinds of meals I find myself returning to during the warmer months: simple food, clean ingredients, and supper on the table before the evening light closes out the day.

If you give these Honey Sriracha Chicken Bowls a try, let me know what you think!