Honey Chicken Crispy Bowls
Honey-glazed cubed chicken over creamy sundried tomato fettuccine.
⏱️ Prep: 25 min🍳 Cook: 20 min
Nutrition
per 1 serving (~350 g)650
Calories
50g
Protein
55g
Carbs
25g
Fat
Ingredients
| 1 lb | 455 g | Chicken breast, cubed |
| 1.5 tsp | 7.5 ml | Salt |
| 1.5 tsp | 7.5 ml | Chili flakes |
| 2 tsp | 10 ml | Parsley |
| 2 tsp | 10 ml | Garlic powder |
| 2 tsp | 10 ml | Onion powder |
| 2 tsp | 10 ml | Smoked paprika |
| 3 tsp | 15 ml | Olive oil |
| 40 g | Butter | |
| 20 g | Honey | |
| 15 g | Soy sauce | |
| 2 tbsp | 30 ml | Fresh parsley (garnish) |
| 30 g | Minced garlic | |
| 150 g | Sundried tomatoes, chopped | |
| 1 tbsp | 15 ml | Italian herbs |
| 1 tsp | 5 ml | Salt |
| 350-375 g | Milk | |
| 200 g | Cream cheese | |
| 60 g | Grated Parmesan | |
| 2 | Parmesan rinds (optional) | |
| 275 g | Uncooked fettuccine |
Instructions
- Marinate chicken: Toss chicken cubes with salt, chili flakes, parsley, garlic powder, onion powder, smoked paprika, and olive oil. Let sit for 20 minutes.
- Cook chicken: Melt butter in a skillet over medium heat. Cook chicken for 3-4 minutes per side until golden. Lower heat, add honey, soy sauce, and fresh parsley. Coat and set aside.
- Prepare sauce: In the same pan, sauté minced garlic and sundried tomatoes for 3 minutes. Add Italian herbs, salt, milk, cream cheese, and Parmesan. Stir until smooth.
- Combine: Cook fettuccine al dente. Toss pasta with sauce, then add chicken. Garnish with parsley.
Tips: Use low-fat milk and reduced-fat butter for a lighter version. Add Parmesan rinds during sauce prep for extra depth. Substitute honey with maple syrup for a vegan option.