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Sheet Pan Hot Honey Garlic Chicken and Zucchini

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A quick and flavorful sheet pan meal with tender chicken, roasted zucchini, and a sweet and spicy hot honey garlic sauce.

Ingredients

2 pounds chicken breasts or thighs, cut into cubes

1 tablespoon smoked paprika

1 1/2 teaspoons onion powder

1 1/2 teaspoons garlic powder

Kosher salt and black pepper to taste

1/4 cup all-purpose flour (or gluten-free flour)

4 tablespoons extra virgin olive oil

2 zucchini or yellow summer squash, sliced

1/2 cup hot sauce

6 tablespoons salted butter

4-6 cloves garlic, chopped

3/4 teaspoon chipotle chili powder

1-2 teaspoons cayenne pepper

1/4 cup honey

Blue cheese or ranch dressing, for serving

Avocado, basil, and sliced green onions for serving

Instructions

  1. Preheat your oven to 450°F. Line a baking sheet with parchment paper or rub it with oil.
  2. On the baking sheet, toss the chicken cubes with paprika, 1 teaspoon onion powder, 1 teaspoon garlic powder, salt, and pepper. Add flour and toss again. Drizzle with 2 tablespoons of olive oil and toss to coat. Arrange the chicken on one side of the baking sheet.
  3. Add the sliced zucchini to the other side of the sheet pan. Toss with olive oil, salt, and pepper.
  4. Bake the chicken and zucchini in the preheated oven for 15-20 minutes, or until the chicken is fully cooked through.
  5. While the chicken is baking, prepare the sauce. In a saucepan over medium heat, melt together the hot sauce, butter, garlic, chipotle chili powder, and cayenne pepper. Stir until everything is melted and well-combined. Remove from the heat and stir in the honey, then season with salt to taste.
  6. Pour the buffalo sauce over the chicken and toss the chicken to coat it in the sauce. Return the pan to the oven and bake for an additional 5 minutes, allowing the hot honey sauce to bake onto the chicken.
  7. Serve the chicken and zucchini with fresh avocado, basil, green onions, and a drizzle of blue cheese or ranch dressing. You can also serve this dish over rice or with fries for an extra satisfying meal.

Notes

  • Vegetarian: Substitute the chicken with tofu or a plant-based chicken alternative for a vegetarian option.
  • Heat Level: Adjust the amount of cayenne pepper and chipotle chili powder to suit your heat tolerance.
  • Gluten-Free: Use gluten-free flour for the chicken coating to make this dish gluten-free.
  • Sauce Swap: Try using a BBQ sauce or a creamy sriracha mayo instead of the hot honey sauce for a different flavor profile.
  • Storage: Store any leftover chicken and zucchini in an airtight container in the refrigerator for up to 3 days.
  • Reheating: Reheat the chicken and zucchini in the oven at 350°F for 10-12 minutes, or until heated through. Alternatively, you can microwave it, though the oven will help maintain the crispy texture of the chicken.
  • For a creamier sauce, blend in a tablespoon or two of cream cheese or sour cream after removing from heat.
  • If you prefer less heat, reduce the amount of cayenne or chipotle chili powder.

Nutrition

Find it online: http://recipesbyjanet.com/sheet-pan-hot-honey-garlic-chicken-and-zucchini/