Hot Honey Chicken

This recipe comes together quickly and is an easy way to use pasture raised chicken breasts that isn’t boring. The amount of heat is easily adjustable; the kids ate this dish and loved it, the adults added the hot honey drizzle for an extra punch. The dish is fresh enough for summer, and filling enough to bring us into fall. Best of all, it cooks together in a 9x13 pan on the grill, making it the perfect all-in-one weeknight meal that doesn’t heat up the house.

Chicken

6 chicken breasts
1/4 cup olive oil
1/4 cup shredded parmesan cheese
chipotle in adobo sauce, to taste
1 tsp onion powder
garlic, to taste
1 tsp smoked paprika
1 3/4 cup dry rice
4 TB butter
2 sliced zucchini or yellow squash

Hot Honey Drizzle

1/3 cup honey
2 TB your favorite hot sauce
1 tsp cayenne pepper
1/4 tsp onion powder

Instructions

In a 9x13 pan, add dry rice to bottom and top it with sliced zucchini. Add butter, pour over 2 cups of water.

Grab a large mixing bowl and combine olive oil, parmesan, chipotles, onion powder, garlic, and paprika. Add the chicken breasts, mixing until well coated. Arrange chicken on top of zucchini.

Bake dish on the grill (with the lid closed) at 400* for 30 minutes, or until chicken is cooked through. Serve, adding the honey drizzle as desired.