Hot Honey Peach Burrata Bowl from Our July Sunday Plan
This recipe comes straight from my July Sunday Plan on Substack, where I share realistic meal prep plans designed to make healthy eating feel simple instead of overwhelming. Each Sunday Plan includes a grocery list, prep schedule, and a full week of fresh recipes that work together, helping you spend less time cooking while still enjoying delicious, balanced meals.
This Hot Honey Peach Burrata Bowl is one of my favorite recipes from this month’s plan because it’s easy to prep ahead, perfect for lunches or dinners, and makes the most of summer produce. Peaches, hot honey, chicken, and burrata…..I mean, I think that’s definitely my love language! This recipe is ridiculously easy, kid-approved, and so, SO good.
P.S.: If you love recipes like this, be sure to check out the full July Sunday Plan for even more healthy dinner inspiration!
Why You’ll Love This Recipe
- Fresh Summer Flavors – Sweet peaches, juicy corn, zucchini, basil, and creamy burrata make every bite taste like summer.
- High Protein – Made with chicken, farro, and burrata, each serving provides 34 grams of protein to help keep you full and satisfied for hours.
- Quick & Easy – Using cooked farro and pre-cooked chicken helps this meal come together in less than 30 minutes with minimal fuss or cleanup.
- Perfect for Meal Prep – Prep the farro, chicken, and vegetables ahead of time, then assemble the bowls in minutes when you’re ready to eat.
RELATED: Mediterranean Farro Feta Salad
Watch How To Make Hot Honey Peach Burrata Bowls
Ingredients
- Peaches – You’ll need 3 fresh peaches. Look for peaches that are fragrant and give just slightly when gently squeezed. It’s okay if they’re a little underripe. They’ll soften in the oven!
- Farro – I like to batch cook farro when meal prepping at the beginning of the week. Or, use microwave farro packs to keep the recipe super easy.
- Lemon Juice – This adds a bright, citrusy flavor to the farro. Freshly squeezed is always best, but bottled lemon juice is totally fine, too.
- Salt/Pepper
- Olive Oil – This helps cook the veggies, adding subtle peppery flavor and creating a nice char.
- Zucchini – For the best taste and texture, look for medium-sized zucchini that are firm and feel heavy for their size.
- Corn – I prefer to use frozen corn to prevent it from burning. You can also use fresh corn, but keep a close eye on it as it cooks.
- Chicken – I typically use leftover cooked chicken, like my Instant Pot shredded chicken. Store-bought rotisserie chicken is also great here!
- Burrata Balls – Split in half, these are added to the tops of the bowls, adding a rich, mildly sweet flavor and soft, gooey texture.
- Fresh Basil
- Flaky Sea Salt
- Hot Honey Dressing – I combine olive oil, hot honey, and balsamic glaze for a simple dressing that’s sweet, savory, and just the right amount of spicy.
How to Make This Peach Burrata Bowl Recipe
These bowls are super pretty and come together so quickly! All you need is a large sheet pan, a small glass bowl, and a large skillet. Here’s how to make this Hot Honey Peach Burrata Bowl recipe:
- Roast the peaches – Arrange halved peaches cut-side up on a sheet pan, and lightly coat them with cooking spray. Roast until the peaches begin to soften and caramelize. Let them cool slightly, and slice them into bite-sized pieces.
- Season the farro – Toss cooked farro with lemon juice and salt in a glass bowl. Then, quickly warm it in the microwave.
- Cook the zucchini – Arrange sliced zucchini in an even layer in a large, oiled skillet over medium-high heat. Cook undisturbed until the zucchini is lightly charred on one side. Then, toss and continue to cook and soften the veggies.
- Add corn – Add corn to the skillet, and cook until it is lightly browned and just beginning to pop. Season with salt and pepper to taste.
- Warm the chicken – Add the chicken to the skillet, tossing to combine and allow it to heat through.
- Portion – Divide the warmed farro between four bowls, and top it with the charred zucchini, corn, and chicken mixture. Then, add caramelized peach pieces to each bowl.
- Garnish and serve – Tear the burrata balls in half, and place one half over each bowl. Finish with a drizzle of hot honey dressing, add fresh basil leaves, a pinch of flaky sea salt, and enjoy!
How to Cook Farro (Easy Method)
If you don’t have pre-made farro on hand, it’s simple to make from scratch. Follow the steps below!
- Bring 1 cup of water and 2 cups of broth (or more water) to a boil in a medium pot.
- Rinse and dry 1 cup of farro in a fine-mesh sieve.
- Add the farro to the pot along with 1/2 teaspoon of salt.
- Reduce the heat and simmer until the farro is tender. This typically takes about 30 minutes!
- Drain the liquid, and let the farro cool completely before storing.
Tips
- Don’t skip charring the vegetables. Let the zucchini cook undisturbed before stirring so it develops deep golden edges, and cook the corn until it’s lightly browned for the best flavor.
- Tear the burrata just before serving. This keeps the creamy center from spilling out too early.
- Warm the farro before assembling. Slightly warm farro helps soften the burrata and makes the bowls even more delicious with a contrast of temperatures.
- Adjust the heat. Add extra hot honey for more spice, or swap it for regular honey if you prefer a milder flavor.
You’ll Also Love: Farro with Blistered Tomatoes & Pesto
Variations
Make it vegetarian. Skip the chicken and add crispy chickpeas, white beans, or grilled tofu for a satisfying meatless meal.
Swap the grain. Quinoa, brown rice, barley, or even couscous work well in place of farro for a slightly different taste and texture.
Use a different cheese. Fresh mozzarella, whipped ricotta, or crumbled goat cheese are all delicious substitutes if you can’t find burrata.
Try different vegetables. Bell peppers, asparagus, cherry tomatoes, or grilled eggplant are great additions depending on what’s in season.
Add greens. Toss in baby arugula, spinach, or mixed greens to turn the bowls into a hearty salad.
Switch up the protein. Grilled steak, shrimp, salmon, or turkey are all great alternatives to chicken.
Make it sweeter or spicier. Add extra hot honey for more heat, or use regular honey if you prefer a milder dressing.
How to Store
Once assembled, leftover peach burrata bowls will keep fresh in an airtight container in the fridge for 1-2 days. Just keep in mind that the longer they sit, the more likely they are to become soggy.
For the best results, I recommend storing the farro, chicken, vegetables, peaches, and dressing in separate airtight containers. They will keep fresh in the fridge for up to 4 days. You can also freeze the farro, chicken, and vegetables for up to 3 months. Thaw them in the fridge overnight when you’re ready to eat.
To serve, warm the farro, chicken, and vegetables in a skillet over medium heat or in the microwave. Then, assemble all the ingredients and enjoy!
More Healthy Peach Recipes
- Peach Smoothie
- Coconut Peach Popsicles
- Baked Peach Oats
- Fresh Peach Muffins
- Peach Mozzarella Salad
- Peaches n’ Cream Overnight Oats
The BEST Protein Bowls to Try
- 15-Minute Sushi Bowls
- Carne Asada Sweet Potato Bowls
- Baja Hot Honey Chicken Bowls
- Steak Couscous Bowls
- Yum Yum Chicken Bowls
- Orange Ginger Salmon Bowls
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Hot Honey Peach Burrata Bowls
Video
Equipment
- Large Sheet Pan
- Large Skillet
Ingredients
Bowls
- 3 medium peaches (halved)
- 2 1/2 cups cooked farro
- 1 Tablespoon lemon juice
- 1 teaspoon salt (divided)
- 1 1/2 Tablespoons olive oil
- 2 medium zucchini (sliced into half-moons)
- 1 1/2 cups frozen corn kernels
- 1/2 teaspoon black pepper
- 2 cups cooked chicken (sliced or cubed (rotisserie is great!))
- 2 burrata balls (8 ounces)
- 1/2 cup fresh basil leaves (chopped)
- 1 pinch flaky sea salt (for finishing)
Hot Honey Dressing
- 1/2 Tablespoon olive oil
- 2 Tablespoons hot honey
- 1 Tablespoon balsamic glaze
Instructions
- Preheat the oven to 425 degrees F.
- Add the halved fresh peaches cut-side up to a large sheet pan, and spray them with a bit of oil. You may want to line the sheet pan with a little foil to prevent caramelization right on the pan!
- Roast the peaches for about 20 minutes, or until they begin to soften and caramelize a bit. Set them aside and cut them down into smaller pieces.
- Meanwhile, add the cooked farro to a small glass bowl along with lemon juice and 1/2 teaspoon salt. Mix, then microwave for about 15-30 seconds to warm.
- Slice the zucchini, then heat the olive oil in a large skillet over medium-high heat.
- Add the zucchini in a single layer and cook undisturbed for 4–6 minutes until charred on one side, then toss and cook 6-8 minutes more. Add in the corn and cook for another 3-4 minutes until lightly browned and starting to pop. Season both with 1/2 teaspoons salt and black pepper.
- Add the chicken to the same skillet over medium heat. Warm for 2–3 minutes, tossing gently, just until heated through.
- Divide the warmed farro between four bowls. Top each with the charred zucchini, corn, and chicken. Add the peaches to each of the bowls.
- Tear each of the burrata balls ball in half and place one half over each bowl. Drizzle generously with the hot honey dressing, dividing it evenly between bowls. Add fresh basil leaves, and a pinch of flaky sea salt. Enjoy!
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