Spicy Honey Chicken with Cumin Roasted Carrots and Cilantro Lime Rice

This Spicy Honey Chicken is anything but boring. Boneless chicken cutlets are pan-seared and then coated in a luscious hot honey sauce that balances sweetness with a kick of heat. The sauce comes together quickly with lime juice, chicken stock and butter, creating a glossy finish that clings to every bite.

On the side, cumin-spiced roasted carrots add earthy warmth, while cilantro lime rice provides a fresh, zesty contrast. It’s a complete meal that feels special but comes together in under 30 minutes. Perfect for a weeknight dinner that impresses.

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Ingredients

12 ounce CarrotView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 teaspoon CuminView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.75 ounce Hot HoneyView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Line a baking sheet with foil.
2. Peel and slice carrots into ½-inch thick rounds. Toss with half the cumin, salt and pepper. Spread on baking sheet and roast until tender, about 20 minutes.
3. Meanwhile, in a small pot, combine jasmine rice, ¾ cup water and a pinch of salt. Bring to a boil, cover, reduce heat to low and cook 15 minutes. Remove from heat and let stand covered 5 minutes.
4. Zest and juice the lime. Mince garlic. Finely chop shallot. Chop cilantro leaves and tender stems.
5. Pat chicken cutlets dry; season both sides with salt and pepper.
6. Heat a drizzle of oil in a large skillet over medium-high heat. Add chicken and cook until golden and cooked through, 3-4 minutes per side. Transfer to a plate.
7. Reduce heat to medium. Add shallot and garlic to skillet; cook 1 minute. Stir in hot honey, lime juice, chicken stock concentrate and ¼ cup water. Simmer until slightly thickened, 2 minutes.
8. Remove from heat; whisk in 1 tablespoon butter until melted. Return chicken to skillet, turning to coat in sauce.
9. Fluff rice with a fork; stir in lime zest and half the cilantro.
10. Serve chicken over rice with roasted carrots. Garnish with remaining cilantro.

Recipe Tips

FAQ

Can I use chicken thighs instead of cutlets?

Yes, boneless skinless chicken thighs work well. Adjust cooking time as needed until internal temperature reaches 165°F.

What can I substitute for jasmine rice?

Any long-grain white rice or basmati works. Adjust liquid and cooking time according to package instructions.

Is the dish very spicy?

The hot honey adds a mild to moderate heat. For less spice, use regular honey and add a squeeze of lime.