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–+ servings
sweet and spicy honey pepper chicken

Sweet and Spicy Honey Pepper Chicken That Steals the Show

A comforting dish combining sweet and spicy flavors, perfect for busy weeknights or weekend gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Chicken
Cuisine: American
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 pieces Chicken Breasts Swap with tofu for vegetarian option.
  • to taste Salt
  • to taste Black Pepper Fresh ground is best.
  • 2 tablespoons Olive Oil Any cooking oil works.
  • 1/3 cup Honey Maple syrup is a vegan alternative.
  • 1/4 cup Soy Sauce Consider coconut aminos for gluten-free.
  • 2 tablespoons Apple Cider Vinegar Lemon juice can be used.
  • 1 teaspoon Black Pepper
  • 1 teaspoon Garlic Powder Fresh minced garlic is an alternative.
  • 1 teaspoon Onion Powder Dried minced onion can be used.
  • to taste Cayenne Pepper Adjust for preferred spice level.
For the Macaroni Cheese
  • 2 cups Macaroni Pasta Swap with gluten-free pasta if necessary.
  • 2 tablespoons Butter Olive oil or vegan butter are alternatives.
  • 2 tablespoons All-Purpose Flour Use gluten-free flour for gluten-free.
  • 2 cups Milk Opt for non-dairy milk for vegan.
  • 1 cup Sharp Cheddar Cheese Monterey Jack can be used.
  • 1 cup Mozzarella Cheese Any melty cheese works.
  • to taste Chopped Parsley Mix with other herbs if desired.

Equipment

  • Skillet
  • Pot
  • Colander

Method
 

Preparation
  1. Pat the chicken breasts dry with a paper towel and season both sides with salt and pepper.
  2. In a large skillet, heat olive oil over medium heat and cook chicken for 6-7 minutes on each side until golden brown and reaching an internal temperature of 165°F.
  3. Remove chicken and make the sauce in the same skillet with honey, soy sauce, apple cider vinegar, black pepper, garlic powder, onion powder, and cayenne pepper, simmering for 2-3 minutes.
  4. Slice the cooked chicken and return it to the skillet, tossing with the sauce and cooking for an additional minute.
  5. Cook macaroni pasta in salted boiling water according to package instructions, then drain.
  6. Melt butter in a pot, whisk in flour to create a roux, then gradually add milk and cook until thickened, stirring in cheddar and mozzarella until melted.
  7. Fold the drained macaroni into the cheese sauce until well coated.
  8. Serve macaroni cheese topped with honey pepper chicken and drizzle with sauce, garnished with parsley.

Nutrition

Serving: 1plateCalories: 550kcalCarbohydrates: 45gProtein: 30gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 15gVitamin A: 500IUVitamin C: 2mgCalcium: 400mgIron: 2mg

Notes

This recipe is versatile with gluten-free and vegetarian options available. Customize the spice level by adjusting cayenne pepper.

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