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  Prepare for Cooking: Read the instructions thoroughly, then gather, measure, and prepare all your ingredients before cooking. This recipe includes both oven and air fryer methods; follow the directions for your preferred cooking method. Learn Prepping Tips.
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  Make the Ras El Hanout Hot Honey Seasoning: In a large mixing bowl, whisk together the ras el hanout, avocado oil, and hot honey until evenly combined. Divide the seasoning between two bowls, reserving one portion for the chicken and the other for the vegetables.
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  Season the Chicken: Pat the chicken breast cutlets dry with paper towels. Using a silicone brush, coat both sides of the chicken with its portion of the ras el hanout hot honey seasoning. Set aside in the refrigerator while preparing the vegetables.
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  Prepare and Season the Vegetables: Cut the carrots into thick batons, the red bell peppers into thick strips, and the sweet potatoes and peeled beets into approximately 1-inch cubes. Toss the vegetables with the reserved seasoning until evenly coated.

Oven Method

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  Preheat the Oven: Preheat to 400 °F. Line two large rimmed baking sheets with parchment paper.
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  Start Roasting the Vegetables: Arrange the seasoned carrots, sweet potatoes, and beets in a single layer on a baking sheet. Roast for approximately 20 minutes, tossing halfway through.
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  Add the Bell Peppers and Chicken: Add the seasoned red bell peppers to the vegetables, spreading them into an even layer. Arrange the seasoned chicken cutlets in a single layer on a separate baking sheet. Return the vegetables to the oven and place the chicken on another rack.
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  Finish Roasting: Bake the chicken for approximately 12–15 minutes, depending on thickness, until the thickest part reaches an internal temperature of 165 °F. Continue roasting the vegetables for approximately 15-20 minutes, or until fork-tender and lightly caramelized. Remove the chicken when done, even if the vegetables need additional cooking time.

Air Fryer Method

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  Preheat the Air Fryer: Preheat to 350 °F.
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  Start the Root Vegetables: Arrange the seasoned carrots, sweet potatoes, and beets in a single layer in the air fryer basket. Air-fry for approximately 15 minutes, shaking halfway through.
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  Add the Bell Peppers: Add the seasoned red bell peppers and cook for approximately 10-15 minutes, until the vegetables are fork-tender and lightly browned. Work in batches as necessary to avoid overcrowding. Transfer the cooked vegetables to a covered dish to keep warm.
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  Air Fry the Chicken: Arrange the seasoned chicken cutlets in a single layer in the air fryer basket. Cook for approximately 10-12 minutes, flipping halfway through, until the thickest part reaches an internal temperature of 165 °F. Cook in batches if necessary.

Make the Red Beet Hot Honey Sauce

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  Sauté the Aromatics: While the chicken and vegetables cook, heat the avocado oil in a large, deep sauté pan over medium heat. Add the minced onion and grated beet. Sauté for approximately 4-5 minutes, stirring occasionally, until softened. Add the minced garlic and cook for another 30-60 seconds, until fragrant.
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  Build the Sauce: Stir in the apple cider vinegar, low-sodium chicken broth, and hot honey. Bring to a gentle simmer.
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  Reduce the Sauce: Simmer uncovered for approximately 8-12 minutes, stirring occasionally, until the liquid reduces and becomes slightly thickened and glossy. Stir in the chopped parsley.

Glaze and Serve

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  Rest the Chicken: Transfer the cooked chicken to a cutting board, let it rest briefly, then slice into approximately ½-inch-thick pieces.
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  Glaze the Roasted Vegetables: Reduce the heat beneath the Red Beet Hot Honey Sauce to low. Add the roasted vegetables to the sauté pan and gently fold in enough sauce to coat evenly for approximately 1-2 minutes. Reserve any excess sauce for serving.
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  Plate and Serve: Divide the glazed vegetables among four plates. Top with the sliced hot honey chicken breast, drizzle with additional Red Beet Hot Honey Sauce, and garnish with chopped fresh parsley.