Serves: 2
Ingredients
Hot Honey
- 1/2 cup honey
- 1 tsp. red pepper flakes
- 1 tbsp. melted butter
Brussel Sprouts and Carrots
- 1 cup Brussels, trimmed/halved
- 1 cup carrots, peeled and sliced diagonally
- 2 tbsp. parmesan cheese
- 2 tsp. olive oil
- salt and pepper, to taste
Hot Honey Chicken
- 2 4-6 oz. chicken breasts
- 1 tbsp. olive oil
- salt and pepper, to taste
Directions
- Preheat oven to 400°F.
- Rinse chicken and pat dry with paper towels. Toss chicken breasts with olive oil and sprinkle with salt and pepper. Put on a sheet pan and into the oven for 5-7 minutes while you prepare hot honey and vegetables.
- Combine honey & butter with red pepper flakes in a small bowl. Stir well with a fork.
- Toss prepared vegetables in a bowl with olive oil, salt, pepper, and Parmesan cheese. Remove sheet pan from oven. Spread vegetables on the pan in a single layer with the chicken. Drizzle half the hot honey mixture on the chicken and return the pan to the oven. Cook at 425°F for 25-30 minutes. Add additional hot honey to the chicken when done. The chicken should reach an internal temp of 165°F.
- Plate the chicken and vegetables. You may enjoy sourdough bread with this meal. A light rosé wine pairs well with the sweet & hot taste of the chicken.