Hot Honey Baked Chicken Breast and Glazed Vegetables
Succulent chicken breast with carrots, beets, red bell pepper, and sweet potatoes tossed in hot honey, cumin, coriander, cinnamon, thyme, and parsley, creating a rich red sauce.
Servings 4 servings
Calories: 693kcal
Ingredients
Ras El Hanout Hot Honey Seasoning
- 2 tablesspoons Ras El Hanout
- 4 tablespoons avocado oil
- 1 tablespoon hot honey
Chicken Prep
- 20 ounces of boneless skinless chicken breast cutlets
Vegetables
- 2 cup carrots matchsticks
- 3 cups red bell pepper matchsticks
- 4 cups sweet potatoes large dice
- 2 cup beets large dice
Red Beet Hot Honey Sauce
- 1 tablespoon avocado oil
- 1 small onion minced
- 2 small red beets grated
- 4 garlic cloves minced
- 4 tablespoons apple cider vinegar
- ¾ cup2 low-sodium chicken broth
- ½ cup hot honey
- 10 parsley leaves chopped
Garnish
- Chopped Parsley
Equipment
Instructions
- Save time in the kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips. In addition, this recipe has instructions for the air fryer and oven; follow the recipe's cooking method's steps accordingly.
- Make Spice Blend: In a large mixing bowl with a silicone brush, combine ground cumin, turmeric powder, dried thyme, coriander, cardamom, allspice, salt, and oil and set aside.
- Prepare Chicken: Cut the chicken into even two halves horizontally and pat it dry with paper towels. Then, brush both sides with the Ras El Hanout and hot honey seasoning, ensuring it's evenly coated, and set it aside.
- Prepare for Preheat:: Set the air fryer to 350°F for 20-25 minutes or the oven to 400°F and line a sheet pan with parchment paper
- Prepare Vegetables: Toss the carrots, red bell peppers, sweet potatoes, and beets in the remaining Ras El Hanout mixture.
- Cook Vegetables: Add the vegetables to the air fryer basket or base in a single layer and cook for 15 minutes, for the oven 20 minutes. Toss halfway through.
- Add Chicken: After 15 minutes in the air fryer or 20 in the oven, place the chicken on top of the vegetables and cook for another 10-12 minutes or 12-15 minutes in the oven, or until the chicken reaches an internal temperature of 165°F.
- Make Hot Honey Sauce: While the chicken cooks, heat oil in a pan over medium heat. Sauté onion, grated beets, and garlic until softened (about 3 minutes). Add broth, apple cider vinegar, and hot honey, and let the sauce simmer for 5 minutes until thickened.
- Rest and Serve: Let the chicken rest, then slice into ½-inch thick pieces. Toss the roasted vegetables in the sauce, plate them, place the sliced chicken on top, and drizzle with extra sauce. Garnish with fresh parsley.
Video
Notes
Recipe Change Update - This recipe was updated to yield 4 servings and replace the long-listed spice blend recipe. If you do not have Ras El Hanout, use the recipe below or a mix of the spices. The blend should contain turmeric with aromatics like coriander and cumin and a dried herb like thyme.
Alternative Spice Blend Recipe
- 2 teaspoon ground cumin
- 2 teaspoon turmeric powder
- 2 teaspoon dried thyme leaves
- ½ teaspoon ground coriander
- ½ teaspoon ground cardamom
- ½ teaspoon ground allspice
- ½ teaspoon ground cinnamon
- ½ teaspoon red pepper chili flakes
- salt and pepper
Nutrition
Calories: 693kcal | Carbohydrates: 92g | Protein: 36g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.02g | Cholesterol: 91mg | Sodium: 374mg | Potassium: 1850mg | Fiber: 12g | Sugar: 60g | Vitamin A: 33357IU | Vitamin C: 163mg | Calcium: 118mg | Iron: 4mg
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