Whip up this flavour-packed Hot Honey Chicken Sheet Pan Dinner for a quick, easy, and satisfying meal with minimal fuss. Perfect for busy weeknights!
peeled and cut into bite-sized pieces
cut into bite-sized pieces
seeds removed and sliced
crumbled
sliced, for serving
cut into bite-sized pieces
or hot honey
Preheat your oven to 220°C (200°C Fan/Gas Mark 7). Prepare all your ingredients by chopping the chicken, sweet potatoes, and red onion into bite-sized pieces.
In a large bowl, combine the chopped chicken, sweet potatoes, and red onion. Add the garlic powder, paprika, chili powder, salt, pepper, and olive oil. Toss everything together until well coated.
Spread the seasoned ingredients in a single layer on a large baking sheet. Bake for 20 minutes, tossing halfway through, until the chicken is cooked through and the sweet potatoes are tender.
Remove the sheet pan from the oven. Add the sliced jalapeño and crumbled feta cheese over the chicken and vegetables. Drizzle with honey.
Return the sheet pan to the oven and broil for 2-3 minutes, or until the feta is slightly softened and the honey is bubbling and slightly caramelised. Watch carefully to prevent burning.
Serve the hot honey chicken and vegetables immediately, topped with fresh avocado slices.
For an extra kick, use hot honey or add a pinch more chili powder to the seasoning mix.
Ensure the sweet potatoes are cut into uniform sizes to promote even cooking.