Hot Honey Chicken
I‘ve been slacking on trying to new recipes lately.
When busy, a little on time, or just dialling in my nutrition, I find it easier to bulk prep proteins and carbs and play mix n’ match with whatever I’m feeling. That way cooking time is cut down and it means I always have food prepared in the fridge for when I need it.
This hot honey chicken has been a go to protein recipe of late.
The key to flavour, without overpowering spice, is the Korean chilli flakes (gochugaru).
Korean chilli is smokey, but with only a mild heat. You can pick them up from most asian grocers.
INGREDIENTS:
800g chicken breast, diced
1 tbsp rice vingear
20g honey
1-2 tbsp Korean chilli flakes
1 tsp chilli oil
Salt & pepper to taste
METHOD
In a microwave safe dish add the honey and heat at 30 sec intervals until it runs like a liquid.
Place all the ingredients into an oven proof baking dish and mix thoroughly to combine. Set aside to marinate for 20mins.
While the chicken is marinating, preheat the oven to 220 deg. Spray with chicken with cooking spray then place into the oven.
Bake for around 10-15mins or until chicken is cooked through. After 10mins you could turn the heat up to 250 for the remaining 3-5mins just to get a slight char.
Use in rice bowls, hummus bowls, roast veg salads, or in wraps.
Serves 5
Nutritional Information: per serve
Calories: 212kcal
Protein: 36g
Fat: 5g
Carbohydrate: 4g
If you liked this recipe, be sure to check out our recipe book (Protein Know How) HERE