Spicy Honey Chicken
with Cumin-Roasted Carrots & Cilantro Lime Rice
- Milk
Boneless and skinless does not mean flavorless, at least not in the hands of our chefs. They’re always brainstorming ways to make “chicken for dinner” a little more awesome. The delicious twist this week: a truly magical pan sauce. Hot honey, lime juice, rich chicken stock, and butter mingle to create a condiment you’ll want to drizzle over everything (and now you can!). Speaking of, we’re serving up cumin-spiced carrots and cilantro lime rice on the side. Get ready for your mind to be blown.
Ingredients
12 ounce
Carrot
½ cup
Jasmine Rice
1 teaspoon
Cumin
1 unit
Chicken Stock Concentrate
1 clove
Garlic
¾ ounce
Hot Honey
1 unit
Lime
10 ounce
Chicken Cutlets
¼ ounce
Cilantro
1 unit
Shallot
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry all produce. • Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Peel and mince garlic. Halve, peel, and mince half the shallot. Zest and quarter lime. Mince cilantro. • 4 SERVINGS: Mince whole shallot. Zest 1 lime and quarter both.
• Toss carrots on a baking sheet with a large drizzle of olive oil, cumin, salt, and pepper. • Roast on middle rack until browned and tender, 20-25 minutes.
• Meanwhile, melt 1 TBSP butter in a small pot over medium-high heat. Add half the garlic; cook, stirring, until fragrant, 30 seconds. • Add rice, ¾ cup water, and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve. • 4 SERVINGS: Use 2 TBSP butter and 1½ cups water.
• While rice cooks, pat chicken* dry with paper towels. Season all over with salt and pepper. • Heat a large drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. Turn off heat. • Transfer chicken to a plate. Wipe out pan.
• Heat a drizzle of oil in same pan over medium-high heat. Add minced shallot and remaining garlic; cook, stirring, until softened, 30 seconds. • Stir in stock concentrate, half the hot honey (save the rest for serving), 2 TBSP water, and a squeeze of lime juice. Simmer until thick and glossy, 1-2 minutes. • Turn off heat and stir in 1 TBSP butter. Season with salt and more lime juice if desired. • Return chicken to pan and turn to coat in sauce. • 4 SERVINGS: Use 4 TBSP water.
• Fluff rice with a fork. Stir in lime zest and half the cilantro; season with salt and pepper. • Divide rice, chicken, and carrots between plates. Drizzle carrots with remaining hot honey if desired. Sprinkle everything with remaining cilantro. Serve with remaining lime wedges on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Delicious overall, but some found the chicken milder and sweeter than expected, not as spicy as anticipated.
- Suggestions: Consider adding extra hot honey or spices to boost the heat if you prefer a spicier kick 🌶️.
