Low Sodium Hot Honey Chicken
Looking for a guilt-free twist on a classic favorite? This Low Sodium Hot Honey Chicken delivers big on bold, fiery flavor without the extra salt! Perfectly seasoned boneless, skinless chicken breasts are seared to golden perfection, then drenched in a fiery-sweet glaze made with honey, apple cider vinegar, and crushed red pepper flakes. A touch of paprika, garlic powder, and onion powder adds depth, while unsalted butter keeps it indulgent without the sodium. Finished with a drizzle of fresh lemon juice for a tangy kick, this oven-baked chicken is ready in just 40 minutes and perfect for a healthy weeknight dinner. Serve it alongside roasted veggies or a crisp green salad for a balanced meal packed with flavor. Keywords: low sodium recipes, hot honey chicken, healthy chicken dinner, spicy sweet glaze, low sodium chicken recipe.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 tablespoons vegetable oil
- 0.5 cup honey
- 0.25 cup apple cider vinegar
- 1 tablespoon crushed red pepper flakes
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 0.5 teaspoon black pepper
- 2 tablespoons unsalted butter
- 1 tablespoon lemon juice
Instructions
Preheat your oven to 375°F (190°C).
In a small saucepan over medium heat, combine honey, apple cider vinegar, and crushed red pepper flakes. Stir occasionally until the mixture is hot but not boiling. Remove from heat and set aside.
In a bowl, mix together garlic powder, onion powder, paprika, and black pepper.
Rub this spice mixture evenly over both sides of the chicken breasts.
In a large oven-safe skillet, heat vegetable oil over medium-high heat. Once hot, add the chicken breasts and cook for about 3-4 minutes per side or until nicely browned.
Add the unsalted butter to the skillet, letting it melt and coat the chicken while slightly reducing the heat.
Pour the hot honey mixture over the chicken ensuring it's well-coated.
Transfer the skillet to the preheated oven and bake for 15 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
Remove from the oven and allow the chicken to rest for 5 minutes.
Drizzle the lemon juice over the chicken before serving for a fresh, zesty finish.
Nutrition Facts
Calories |
1992 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.9 g | 97% | |
| Saturated Fat | 24.8 g | 124% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 654 mg | 218% | |
| Sodium | 535 mg | 23% | |
| Total Carbohydrate | 107.5 g | 39% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 98.8 g | ||
| Protein | 218.1 g | 436% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 121 mg | 9% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 2053 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
