Ingredients
Scale
- 1 lb boneless, skinless chicken thighs
- 1/4 cup honey
- 2 tbsp hot sauce (like sriracha)
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 2 cloves garlic, minced
- 1 tsp ginger, grated
- 1 tbsp olive oil
- Salt and pepper to taste
- Vegetables for roasting (bell peppers, zucchini, carrots)
- Fresh herbs for garnish (cilantro, green onions)
Instructions
- Preheat oven to 400°F. Toss chopped vegetables with olive oil, salt, and pepper. Roast for 20-25 minutes until tender.
- Season chicken thighs with salt and pepper. Heat olive oil in a skillet over medium-high heat. Cook chicken until golden and cooked through, about 6-8 minutes per side.
- In a bowl, whisk together honey, hot sauce, soy sauce, rice vinegar, garlic, and ginger.
- Brush cooked chicken with the hot honey sauce or toss chicken in the sauce to coat evenly.
- Serve the glazed chicken over roasted vegetables, garnished with fresh herbs.
Notes
- You can substitute chicken thighs with chicken breasts for a leaner option.
- Adjust the spice level by increasing or decreasing the hot sauce.
- This dish pairs well with steamed rice or quinoa.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Baking, Sautéing, Tossing
- Cuisine: American
- Diet: Gluten-Free, High-Protein
Nutrition
- Serving Size: 1 bowl
- Calories: 450 Kcal
- Sugar: 15g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 110mg