Description
This Sheet Pan Hot Honey Garlic Chicken and Zucchini is a flavorful, easy-to-make meal that combines spicy hot honey with tender chicken and fresh zucchini, all baked to perfection on a single sheet pan. Topped with creamy avocado, fresh basil, green onions, and your choice of blue cheese or ranch dressing, it’s perfect for a quick weeknight dinner or an impressive casual gathering.
Ingredients
Units
Scale
For the Chicken
- 2 lb chicken breasts or thighs, cut into cubes
- 1 tbsp smoked paprika
- 1 1/2 tsp onion powder
- 1 1/2 tsp garlic powder
- kosher salt and black pepper, to taste
- 1/4 cup all-purpose flour (or gluten-free alternative)
- 4 tbsp extra virgin olive oil
For the Zucchini
- 2 zucchinis or yellow summer squash, sliced
- 2 tbsp olive oil
- Salt and pepper, to taste
For the Hot Honey Sauce
- 1/2 cup hot sauce
- 6 tbsp salted butter
- 4-6 cloves garlic, chopped
- 3/4 tsp chipotle chili powder
- 1-2 tsp cayenne pepper (adjust to heat preference)
- 1/4 cup honey
For Serving
- Blue cheese or ranch dressing
- Avocado, sliced
- Fresh basil leaves
- Green onions, sliced
Instructions
- Preheat the oven to 450°F. Line a baking sheet with parchment paper or rub with oil to prevent sticking.
- Prepare the chicken. In a large bowl, toss the chicken cubes with smoked paprika, onion powder, garlic powder, salt, and pepper. Sprinkle the flour over the chicken and toss to coat evenly. Drizzle 2 tablespoons of olive oil and toss again. Spread the chicken on one side of the prepared baking sheet.
- Prepare the zucchini. Toss the sliced zucchini with 2 tablespoons olive oil, salt, and pepper. Arrange on the other side of the baking sheet. Roast in the oven for 15-20 minutes until the chicken is cooked through and zucchini is tender.
- Make the hot honey sauce. In a saucepan over medium heat, melt the butter and add hot sauce, chopped garlic, chipotle chili powder, and cayenne pepper. Stir until fully combined and heated through. Remove from heat and stir in honey. Season with a pinch of salt if desired.
- Combine the chicken with the sauce. Remove baked chicken from the oven, pour the hot honey sauce over the chicken, and toss to coat evenly. Bake for an additional 5 minutes to let the sauce set onto the chicken.
- Serve. Plate the hot honey chicken with zucchini, then garnish with sliced avocado, basil leaves, green onions, and your choice of blue cheese or ranch dressing. Enjoy immediately.
Notes
- Using chicken thighs instead of breasts will yield a more tender, flavorful result.
- Adjust the amount of cayenne pepper based on your spice preference.
- This dish is excellent served over rice or with crispy French fries for extra crunch.
- For a gluten-free version, substitute all-purpose flour with almond flour or a gluten-free flour blend.
- If you like it spicier, add extra hot sauce or cayenne pepper.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 430 kcal
- Sugar: 12 g
- Sodium: 820 mg
- Fat: 26 g
- Saturated Fat: 11 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 125 mg
