Ingredients:

  • 1/2 cup (170g) honey
  • 2 tbsp (30ml) Sriracha
  • 1 tbsp (15ml) apple cider vinegar
  • 1/2 tsp (3g) garlic powder
  • 1/4 tsp (1g) red pepper flakes
  • 1.5 lbs (680g) boneless skinless chicken breasts, cut into 1-inch cubes
  • 2 cups (150g) broccoli florets
  • 1 large (200g) sweet potato, peeled and cubed small
  • 2 tbsp (30ml) olive oil
  • 1 tsp (5g) salt
  • 1/2 tsp (3g) black pepper
  • 1 tsp (5g) smoked paprika
  • 1 cup (185g) uncooked white rice
  • 1/4 cup (30g) goat cheese, crumbled
  • 2 tbsp (8g) fresh parsley, chopped
  • 1 tbsp (15ml) lime juice

Instructions:

  1. Preheat your oven to 425°F (220°C).
  2. On a parchment-lined sheet pan, toss the cubed sweet potato and broccoli with 1 tbsp (15ml) olive oil, salt, and pepper. Roast for 15-20 minutes until potatoes are tender and broccoli edges are charred.
  3. Pat the chicken cubes dry. In a bowl, toss chicken with the remaining 1 tbsp (15ml) olive oil, smoked paprika, salt, and pepper.
  4. Heat a skillet over medium-high heat. Add chicken in a single layer; sear for 3 minutes without moving, then flip and cook for 3-4 minutes until internal temperature reaches 165°F (74°C).
  5. Whisk together honey, Sriracha, apple cider vinegar, garlic powder, and red pepper flakes. Pour the mixture over the cooked chicken in the skillet and toss for 1-2 minutes until glossy and reduced.
  6. Divide cooked rice into four bowls. Top with roasted vegetables and glazed chicken. Finish with crumbled goat cheese, chopped parsley, and a drizzle of lime juice.