Description
A bold fusion of tangy honey, fiery spices, and tender chicken. Balanced sweet glaze and heat create a juicy, smoky crust with a creamy macaroni cheese side. Ready in 45 minutes.
Ingredients
Boneless chicken breasts (2)
Honey (1/2 cup)
Soy sauce (1/4 cup)
Apple cider vinegar (1/4 cup)
Cayenne pepper (1/2 tsp)
Garlic powder (1 tsp)
Macaroni (8 oz)
Butter (2 tbsp)
Flour (2 tbsp)
Milk (1 1/4 cups)
Cheddar cheese (2 cups, shredded)
Salt (to taste)
Black pepper (to taste)
Fresh parsley (chopped)
Olive oil (for cooking)
Instructions
Combine honey, soy sauce, apple cider vinegar, cayenne pepper, and garlic powder in a bowl to create marinade.
Toss chicken breasts in marinade until coated. Marinate for at least 20 minutes in fridge.
Heat olive oil in a skillet, sear chicken 3 minutes per side until golden.
Pour marinade into the pan and simmer 5 minutes to thicken glaze.
While chicken simmers, boil macaroni 8 minutes until al dente, then drain.
In a saucepan, whisk butter, flour, and milk into a roux. Add cheese, stirring until creamy.
Season macaroni cheese with salt, pepper, and parsley. Add 1 tsp honey for extra sweetness (optional).
Serve chicken and macaroni cheese together, garnished with parsley.
Notes
Use room-temperature chicken for even cooking
Add cayenne (1/2 tsp) for extra heat if desired
Let chicken rest 5 minutes before serving
Swap cheddar with colby-jack for a stretchier texture
Use avocado oil if preferred
Marinate up to 1 hour for deeper flavor
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 45g
- Sodium: 1800mg
- Fat: 25g
- Saturated Fat: 12g
- Carbohydrates: 65g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 120mg