Hot Honey Chicken and Veggie Sheet Pan Meal
Juicy hot honey chicken roasted with sweet potatoes, cauliflower and red onion, then topped with feta and fresh herbs for an easy, flavor-packed one-pan dinner perfect for busy weeknights.
Servings: 4
Ingredients
- 2 medium sweet potatoes cut into ¾-inch cubes
- 3 cups cauliflower florets cut into bite-size pieces
- 1 medium red onion chopped
- 1–1.25 lbs boneless skinless chicken breasts cut into 1-inch cubes
- 4 teaspoons olive oil or avocado oil spray divided
- ½ Tablespoon paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon chili powder
- 1 teaspoon sea salt
- ¼ teaspoon pepper
- ¼ teaspoon cayenne pepper optional
- ¼ cup hot honey plus more for topping
- ¼ cup crumbled feta plus more for topping
- 1 jalapeño sliced, optional
- ¼ cup chopped parsley or cilantro
- Avocado chunks for serving, optional
Instructions
- Preheat oven to 425°F and line a large sheet pan (I used a half sheet) with parchment.
- Add all spices to a small bowl and mix to combine. Set aside.½ Tablespoon paprika, 2 teaspoons garlic powder, 2 teaspoons onion powder, 1 teaspoon chili powder, 1 teaspoon sea salt, ¼ teaspoon pepper, ¼ teaspoon cayenne pepper
- Add sweet potatoes, cauliflower and red onion to a bowl. Drizzle with 3 teaspoons olive oil. Sprinkle about ⅔ of the spice blend (around 4 teaspoons) over the veggies and toss to coat. Place on a prepared baking sheet and roast for 20 minutes, until the veggies begin to soften and lightly brown.2 medium sweet potatoes, 3 cups cauliflower florets, 1 medium red onion, 4 teaspoons olive oil or avocado oil spray
- While cooking the veggies, add chicken cubes to the same bowl you used for the veggies, add 1 teaspoon olive oil and remaining seasoning blend (about 3 teaspoons) to the chicken.1–1.25 lbs boneless skinless chicken breasts
- Remove the sheet pan from the oven. Move veggies over to one side of the sheet pan. Add the cubed chicken to the pan. Return to the oven and roast for 10 minutes, tossing halfway, until the chicken is cooked through and the veggies are tender and caramelized.
- Remove the pan from the oven and drizzle hot honey over everything. Sprinkle on crumbled feta and thinly sliced jalapeños (if using). Broil on high for 2-3 minutes just to crisp everything up.¼ cup hot honey, ¼ cup crumbled feta, 1 jalapeño
- Divide into bowls. Add fresh herbs, avocado chunks, additional feta cheese and more hot honey, if desired. Serve warm or portion into meal prep containers.¼ cup chopped parsley or cilantro, Avocado chunks
Notes
- Cut everything evenly: Try to keep the sweet potatoes, cauliflower and chicken close in size so everything cooks at the same rate.
- Don’t overcrowd the pan: Spread everything out in a single layer so the veggies roast instead of steam. Use two pans if needed.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven until warmed through. Add a fresh drizzle of hot honey before serving to bring the flavors back to life.
Nutrition
Serving: 1/4 recipe (w/o avocado) | Calories: 378kcal | Carbohydrates: 37g | Protein: 37g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 89mg | Sodium: 940mg | Potassium: 544mg | Fiber: 5g | Sugar: 22g