Description
This sheet pan hot honey garlic chicken and zucchini recipe combines tender, seasoned chicken with refreshing zucchini, all coated in a sweet and spicy hot honey garlic sauce. Perfect for a quick and flavorful meal, it requires minimal cleanup and is customizable with toppings like avocado, basil, and blue cheese or ranch dressing.
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 squashes, sliced
For the Hot Honey Garlic 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
- 1/4 cup honey
For Serving
- Blue cheese or ranch dressing
- Avocado, sliced
- Basil, chopped
- Green onions, sliced
Instructions
- Preheat Oven: Set your oven to 450°F (232°C). Line a baking sheet with parchment paper or lightly oil it to prevent sticking.
- Prepare 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, tossing to coat evenly. Drizzle 2 tablespoons of olive oil over the chicken and toss again. Arrange the seasoned chicken on one side of the prepared baking sheet.
- Prepare Zucchini: On the other side of the baking sheet, add the sliced zucchini. Toss the zucchini with a little olive oil, salt, and pepper, ensuring they are coated well.
- Bake: Place the sheet pan in the oven and bake for 15-20 minutes until the chicken is cooked through and lightly browned, and the zucchini is tender.
- Make the Hot Honey Garlic Sauce: While baking, in a saucepan set over medium heat, melt the butter. Add the hot sauce, chopped garlic, chipotle chili powder, and cayenne pepper. Stir until the mixture is heated through and well combined. Remove from heat and stir in the honey, seasoning with salt to taste.
- Combine Sauce with Chicken: Once the chicken and zucchini are baked, pour the hot honey garlic sauce over the chicken on the sheet pan. Toss to coat the chicken evenly in the sauce.
- Final Bake: Return the sheet pan to the oven and bake for an additional 5 minutes to let the sauce bake onto the chicken.
- Serve: Garnish with sliced avocado, chopped basil, sliced green onions, and crumbled blue cheese or ranch dressing. Serve hot, optionally over rice or with fries for a complete meal.
Notes
- Adjust the spiciness by varying the amount of cayenne pepper and hot sauce according to your heat preference.
- For a gluten-free version, use almond or coconut flour instead of all-purpose flour.
- Ensure the chicken is cooked to an internal temperature of 165°F (74°C) before serving.
- This dish pairs well with rice, fries, or a fresh green salad for a complete meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; reheat before serving.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 420 kcal
- Sugar: 15 g
- Sodium: 850 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 100 mg
