Name: Chili-Honey Chicken with Roasted Root Vegetables
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 serving
Ingredients: 7 oz raw chicken breast; 1 medium raw sweet potato; 1 cup raw carrots; 0.5 tbsp olive oil; 0.5 tbsp honey; 0.5 tsp red chili flakes; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp apple cider vinegar

Nutrition

Per serving

532 calories

Protein: 49g; 37% of calories
Carbs: 55g; 41% of calories
Fat: 13g; 22% of calories

Ingredients

9 items

Instructions

Prep 10 min · Cook 25 min

Preheat the oven to 400°F and line a large rimmed baking sheet with parchment paper.
Peel and dice the raw sweet potato and carrots into 1-inch cubes for even roasting.
Toss the vegetables on the baking sheet with 0.25 tbsp of olive oil and half of the sea salt and black pepper.
Roast the root vegetables for 22 minutes, tossing halfway through, until they are tender and show golden caramelized edges.
While the vegetables roast, season the raw chicken breast with the remaining salt and pepper.
Heat the remaining 0.25 tbsp of olive oil in a skillet over medium-high heat and sear the chicken for 6-7 minutes per side until cooked through.
Whisk the honey, red chili flakes, and apple cider vinegar in a small bowl to create the glaze.
Pour the glaze into the skillet during the last 2 minutes of cooking, flipping the chicken to coat it in a sticky, spicy sauce before serving.

Nutrition

Ingredients

Instructions

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