Hot Honey Chicken
Nutrition (per serving)
Recipe makes 2 servings
⚠️ AI-estimated nutrition values based on estimated portions and assumed fat % for dairy. Actual values may vary.
What we assumed
- honey: 113 g (0% fat)
- cholula: 60 g (0% fat)
- apple cider vinegar: 5 g (0% fat)
- sea salt: 6 g (0% fat)
- black pepper: 1 g (0% fat)
- onion powder: 3 g (0% fat)
- smoked paprika: 8 g (0% fat)
- garlic: 9 g (0% fat)
- chicken breast: 450 g (2% fat)
- avocado oil: 15 g (100% fat)
- jasmine rice: 150 g (0% fat)
- green beans: 200 g (0% fat)
The fat content primarily comes from the chicken breast and avocado oil. Chicken breast has a low fat content, and the avocado oil contributes healthy fats. The total fat used in the calculations aligns with the estimated fat per serving.
Ingredients
- honey(est.)
- cholula(est.)
- cholula(est.)
- apple cider vinegar(est.)
- sea salt(est.)
- black pepper(est.)
- onion powder(est.)
- smoked paprika(est.)
- garlic(est.)
- chicken breast(est.)
- avocado oil(est.)
- jasmine rice(est.)
- green beans(est.)
Instructions
- In a large bowl, add honey, cholula, apple cider vinegar, sea salt, black pepper, onion powder, smoked paprika, and minced garlic. Whisk until well combined.
- Set aside a fourth a cup of the mixture for serving.
- Remove chicken breasts from packaging and pat dry with paper towels. Butterfly the larger chicken breasts to make them thin.
- Add the chicken to the bowl with the marinade and toss until fully coated. Marinate in the fridge for 15 to 20 minutes.
- Heat a cast iron skillet over medium heat and add a generous drizzle of avocado oil.
- Once the pan is hot, add the chicken in an even layer. Cook for 3 to 4 minutes per side or until the internal temperature reaches 165°F.
- Let the chicken rest for 8 to 10 minutes before slicing.
- Plate the chicken and top with the reserved hot honey mixture. Serve with jasmine rice and steamed green beans.
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Unlock with Pro▸ Description
Welcome back to my series of healthy and high protein, where I'm sharing all my favorite high protein dinners that are more than just a bowl of meat. Today we're making the most flavorful hot honey chicken there ever was. In a large bowl, add a third a cup of honey, one to two tablespoons of cholula, depending on how spicy you want it, one teaspoon apple cider vinegar, a teaspoon sea salt, a fourth a teaspoon black pepper, one teaspoon onion powder, a tablespoon smoked paprika, three to four cloves of minced garlic. Whisk it all together until you get a nice consistency. Set aside a fourth a cup for serving. Remove one pound of chicken breast from the packaging and pat them down with paper towels. I butterflied my two larger chicken breasts because we want them to be nice and thin. Then I added my chicken into my large bowl with the leftover marinade. Toss until fully coated. Then pop it in the fridge to let it marinate a minimum of 15 to 20 minutes. Feel free to let it sit longer if you have extra time. Once the chicken's done marinating, heat up your cast iron skillet over medium heat. Add a generous drizzle of avocado oil. Once the pan's hot, add your chicken in in an even layer. Cook three to four minutes per side or until it reaches an internal temp of 165. Let your chicken rest about eight to ten minutes before slicing into it. Then it's time to plate. Lastly, I topped with the hot honey mixture we set aside earlier. I served with some jasmine rice and steamed green beans, but feel free to serve with whatever your heart desires. So yummy, so filling, so flavorful, you have to try.