Description
Make this bold and balanced weeknight dinner in one skillet. You get juicy chicken glazed in a sweet and spicy honey sauce, roasted vegetables, and a creamy herb drizzle served over rice.
Ingredients
- 1 tablespoon avocado oil
- 1 1/4 pounds boneless skinless chicken breasts sliced lengthwise
- 1/3 cup honey
- 2 tablespoons hot sauce
- 2 teaspoons minced garlic
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon crushed red pepper
- 2 medium zucchini sliced
- 1 medium yellow squash sliced
- 1 1/2 cups shredded carrots
- 1 medium avocado sliced
- 2 cups cooked white or brown rice
- 1 tablespoon fresh lime juice
- 1/4 cup plain Greek yogurt
- 1 to 2 tablespoons milk
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried dill
- 1 teaspoon chopped fresh parsley
- 2 teaspoons Worcestershire sauce
Instructions
- Preheat your oven to 400°F.
- Heat avocado oil in a large oven-safe skillet over medium high heat. Add chicken and sear for about 5 minutes per side until lightly golden. Remove chicken and set it aside.
- In a small bowl, whisk honey, hot sauce, garlic, salt, pepper, cayenne, and crushed red pepper until smooth. Reserve a few tablespoons of this sauce for finishing later.
- Reduce heat slightly. Add zucchini and squash to the skillet and cook for 2 minutes, stirring gently. Turn off heat and scatter shredded carrots over the vegetables.
- Place chicken back on top of the vegetables. Spoon the hot honey sauce over the chicken, coating both sides.
- Transfer skillet to the oven and bake for 15 minutes or until chicken reaches an internal temperature of 165°F. Stir vegetables halfway through cooking.
- Turn oven to broil on high and broil for 3 to 5 minutes until the sauce bubbles and caramelizes slightly. Watch closely to avoid burning.
- While the chicken cooks, whisk together all drizzle ingredients until smooth and pourable. Adjust milk as needed.
- Remove skillet from oven and let chicken rest for 5 minutes. Cut chicken into bite sized pieces and toss with the reserved sauce.
- Assemble bowls with rice, roasted vegetables, and chicken. Top with avocado slices, a squeeze of lime juice, and a drizzle of the creamy herb sauce.
Notes
- Adjust the heat level by increasing or reducing the hot sauce and cayenne.
- Store leftovers in airtight containers for up to 4 days for easy meal prep.
- Cook chicken to an internal temperature of 165°F for safe consumption.
- Prep Time: 5 min
- Cook Time: 35 min
- Category: Dinner
- Method: Skillet and Baking
- Cuisine: American