Description
This Hot Honey Chicken and Veggie Sheet Pan Meal is a delicious, easy-to-make dinner featuring tender, spiced chicken breasts and roasted sweet potatoes, cauliflower, and red onions. Coated with a flavorful blend of spices and drizzled with sweet and spicy hot honey, this one-pan dish is enhanced by creamy crumbled feta, fresh herbs, and optional avocado and jalapeño slices. Perfect for a quick weeknight meal or meal prep, it combines roasting and broiling techniques for perfectly caramelized vegetables and juicy chicken.
Ingredients
Vegetables
- 2 medium sweet potatoes (cut into ¾-inch cubes)
- 3 cups cauliflower florets (cut into bite-size pieces)
- 1 medium red onion (chopped)
- 1 jalapeño (sliced, optional)
- Avocado chunks (for serving, optional)
- ¼ cup chopped parsley or cilantro
Protein
- 1–1.25 lbs boneless skinless chicken breasts (cut into 1-inch cubes)
Seasonings & Spices
- 4 teaspoons olive oil or avocado oil spray (divided)
- ½ Tablespoon paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon chili powder
- 1 teaspoon sea salt
- ¼ teaspoon pepper
- ¼ teaspoon cayenne pepper (optional)
Other
- ¼ cup hot honey (plus more for topping)
- ¼ cup crumbled feta (plus more for topping)
Instructions
- Preheat and prepare pan: Preheat your oven to 425°F (220°C) and line a large sheet pan with parchment paper to prevent sticking and for easy cleanup.
- Mix spices: In a small bowl, combine paprika, garlic powder, onion powder, chili powder, sea salt, pepper, and optional cayenne pepper to create your seasoning blend. Set aside.
- Season and roast vegetables: In a large bowl, add the sweet potatoes, cauliflower florets, and chopped red onion. Drizzle with 3 teaspoons of olive oil and sprinkle about two-thirds of the seasoning blend (roughly 4 teaspoons) over the vegetables. Toss thoroughly to coat. Spread veggies evenly on the prepared sheet pan and roast in the oven for 20 minutes, until they start to soften and develop a light brown caramelized appearance.
- Prepare chicken: While the vegetables roast, place the cubed chicken breasts in the same bowl used for the veggies to save cleanup. Drizzle with the remaining 1 teaspoon of olive oil and add the rest of the seasoning blend (about 3 teaspoons). Toss to evenly coat the chicken pieces.
- Combine and roast chicken and veggies: Remove the sheet pan from the oven, push the roasted vegetables to one side, and add the seasoned chicken cubes to the other side. Return the pan to the oven and roast for an additional 10 minutes, tossing the chicken halfway through to ensure even cooking. The chicken should be cooked through, and the vegetables fully tender and caramelized.
- Add hot honey and toppings, then broil: After removing the pan from the oven, drizzle the hot honey evenly over the chicken and vegetables. Sprinkle crumbled feta and sliced jalapeños (if using) on top. Place the sheet pan under the broiler set to high for 2-3 minutes to crisp the toppings slightly. Watch carefully to avoid burning.
- Serve and garnish: Divide the hot honey chicken and veggies into bowls or meal prep containers. Garnish with chopped fresh parsley or cilantro, avocado chunks if desired, extra crumbled feta, and more hot honey for added sweetness and spice. Serve warm for a balanced and flavorful meal.
Notes
- Adjust cayenne pepper and jalapeño amount to control heat level.
- Sweet potatoes can be swapped for regular potatoes or butternut squash if desired.
- Use avocado oil as a healthy alternative to olive oil.
- Ensure chicken is cut evenly to promote uniform cooking.
- Broil time is brief; watch carefully to prevent burning the feta or honey glaze.
- Perfect for meal prep—store leftovers in airtight containers and refrigerate up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 33 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American
