Description
A simple one-pan dinner with sweet heat chicken, roasted vegetables, and a creamy herb drizzle served over rice. This recipe is high in protein and good for meal prep.
Ingredients
- 1 tablespoon avocado oil
- 1 1/4 pounds boneless skinless chicken breasts sliced thin
- 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 flakes
- 2 medium zucchini sliced
- 1 medium yellow squash sliced
- 1 1/2 cups shredded carrots
- 1 medium avocado sliced
- 2 cups cooked 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 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 cook for about 4 to 5 minutes per side until lightly browned. Remove chicken and set it aside.
- In a bowl, whisk together honey, hot sauce, garlic, salt, pepper, cayenne, and red pepper flakes. Set aside a few spoonfuls of this sauce for finishing.
- In the same skillet, add zucchini and squash. Cook for 2 minutes, stirring occasionally. Turn off the heat and add shredded carrots on top.
- Return chicken to the skillet, placing it over the vegetables. Spoon the hot honey sauce over the chicken, coating it evenly.
- Transfer the skillet to the oven and bake for 15 minutes or until the chicken reaches an internal temperature of 165°F. Stir the vegetables halfway through the baking time.
- Switch the oven to broil and cook for 3 to 4 minutes until the sauce caramelizes slightly.
- While the chicken cooks, whisk together all drizzle ingredients until the mixture is smooth and pourable. Adjust the amount of milk as needed.
- Remove the skillet from the oven and let the chicken rest for 5 minutes. Cut the chicken into bite sized pieces and toss it with the reserved sauce.
- Build your bowls with rice, roasted vegetables, and chicken. Top with avocado, lime juice, and drizzle with the creamy herb sauce.
Notes
- Control the spice level by adjusting the hot sauce and cayenne amounts.
- Store this recipe in airtight containers for up to 4 days for meal prep.
- Always cook chicken to an internal temperature of 165°F for safe eating.
- Prep Time: 5 min
- Cook Time: 35 min
- Category: Dinner
- Method: Baking
- Cuisine: American