Spicy Honey Chicken
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Spicy Honey Chicken

Spicy Honey Chicken

with Cumin-Roasted Carrots & Cilantro Lime Rice

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.

Calorie Smart

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time40 minutes
Prep Time


serving amount

10 ounce

Chicken Cutlets

1 unit


1 unit


1 teaspoon


1 unit

Chicken Stock Concentrate

12 ounce


1 clove


¼ ounce


½ cup

Jasmine Rice

¾ ounce

Mike’s Hot Honey®

Not included in your delivery

2 teaspoon

Olive Oil

1 tablespoon

Vegetable Oil

2 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Energy (kJ)2803 kJ
Calories670 kcal
Fat29 g
Saturated Fat10 g
Carbohydrate69 g
Sugar17 g
Dietary Fiber6 g
Protein33 g
Cholesterol135 mg
Sodium400 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Small pot
Large Pan
Paper Towel



• 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.

Roast Carrots

• 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.

Cook Rice

• 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.

Cook Chicken

• 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.

Make Sauce

• 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.

Finish & Serve

• 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.