Description
A quick one-pan dinner featuring crispy, honey-glazed chicken with smoked paprika, served over fluffy rice and roasted vegetables. The tangy-sweet glaze blends honey, apple cider vinegar, and red pepper flakes for bold flavor.
Ingredients
1.5 lbs boneless, skinless chicken breasts or thighs (cut into bite-sized pieces)
1 tbsp olive oil (or avocado oil)
1 tsp garlic powder
1 tsp smoked paprika (or regular paprika)
½ tsp salt
½ tsp black pepper (freshly ground)
½ cup honey
1 tbsp apple cider vinegar (or white vinegar)
1 tsp red pepper flakes (adjust to taste)
Pinch of cayenne pepper (optional)
1 tbsp unsalted butter (or vegan butter)
2 cups cooked rice (e.g., jasmine or basmati)
1 cup mixed chopped vegetables (e.g., bell peppers, zucchini, carrots)
Instructions
Preheat oven to 400°F (204°C)
Season chicken pieces with garlic powder, smoked paprika, salt, and pepper
Heat oil in an oven-safe skillet over medium-high heat
Sear chicken for 3-4 minutes per side until golden
Mix honey, apple cider vinegar, red pepper flakes, and cayenne pepper (if using)
Pour the glaze evenly around the chicken, then dot with butter
Roast in oven for 15-20 minutes until internal temperature of chicken reaches 165°F
Serve chicken and roasted vegetables over cooked rice. Top with Greek yogurt if desired
Notes
Use buttermilk as an optional base for the glaze (see content context)
Replace butter with vegan alternative for dairy-free version
For lighter flavor, reduce red pepper flakes or omit vinegar
Substitute white vinegar for apple cider vinegar
Add avocado or cucumber-mint salad as suggested side options
Freezes well for up to 3 months
Nutrition
- Serving Size: 1 bowl
- Calories: 385
- Sugar: 12g
- Sodium: 1150mg
- Fat: 9g
- Saturated Fat: 3g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 75mg