chili honey chicken & carrots with spicy yogurt
Serves 435 mins prep55 mins cook
This is a one-pan meal that the whole family will love. The perfect combination of flavors for a delicious, filling, and healthy dinner.
0 servings
What you need
Instructions
Preheat your oven to 375 degrees. In a small bowl, make your marinade by combining olive oil, warmed honey, cayenne, chili powder, salt, pepper, ginger, and garlic powder. Mix well and set aside. Using a vegetable peeler, peel your large carrots and cut off the butts. Slice in half the long and short way so you’re left with quarters. On a baking sheet with parchment paper, lay out your chicken thighs, and scatter carrots around and in between. Drizzle your marinade over everything. Bake for 23 minutes. While in the oven, make your yogurt sauce by combining Greek yogurt, 1/4c of your cilantro (save the other 1/4 for topping), lime juice, garlic powder, sea salt, seeded jalapeño, chili powder, and 4 of your 8 green onion stalks. Mix in a processor or immersion blender. Set in the fridge (should be thick!). Chop the rest of your green onions and cilantro and set aside. When your chicken and carrots are done baking, set your oven to broil (I set mine to medium broil) and broil for 6-8 minutes. Keep an eye on this as the honey will burn. You want your chicken thighs and carrots caramelized or browned. Remove from oven (drain some of the fat juice if you have to. Thighs have more fat so there may be some on your sheet pan). Top with feta cheese, cilantro, green onions, and then scoop your yogurt sauce in dollops throughout. Serve over rice and enjoy!View original recipe