Asian Honey Pepper Sheet Pan Dinner

Yield: 2-4

Author: The Hungry Hooker

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Asian Honey Pepper Sheet Pan Dinner

Prep time: 10 MinCook time: 35 MinTotal time: 45 Min

Ingredients

• 1 lb boneless skinless chicken thighs
• 1 stalk of baby bok choy
• 2 tbsp olive oil
• salt, to taste
• pepper, to taste
• 1 jalapeño
• white rice, for serving (optional)

Honey Pepper Sauce

• 1 tbsp harissa paste or sambal oelek
• 3 tbsp ghee or butter
• 1 tbsp cilantro
• 3 tbsp hot honey
• 1 tbsp coconut aminos
• 1 tbsp lime zest
• 2 tsp grated ginger
• 2 garlic clove, minced

Instructions

1. preheat the oven to 425 degrees
2. prepare the chicken. drizzle olive oil on each piece of chicken and season with salt and pepper. place on a baking sheet and top with fresh jalapeño slices. bake for 20 minutes.
3. while the chicken cooks, season the bok choy with olive oil, salt, and pepper. after the chicken has cooked for 20 minutes, take the pan out and add the bok choy. bake for another 10 minutes.
4. prepare the honey pepper sauce. in a sauce pan over medium-low heat, add the 3 tbsp ghee, garlic, and ginger. saute for 1-2 minutes or until the butter is melted. add 3 tbsp honey, 1 tbsp coconut aminos, lime zest, and harissa paste. stir to combine and bring to a simmer. add 1 tbsp cilantro and stir to combine. turn heat off and set aside.
5. once the chicken is cooked (internal temp should be 165 degrees) remove the pan from the oven and assemble your plate.
6. add rice to a bowl and top with chicken and bok choy. add the honey pepper sauce to the chicken and enjoy!