Description
This recipe combines the sweetness of hot honey, the tanginess of balsamic glaze, and the creaminess of Alfredo sauce to create a flavorful dish. Topped with whipped feta and crispy Brussels sprouts chips, this dish is a perfect balance of flavors and textures.
Ingredients
Units
Scale
Chicken:
- 1.5 pounds chicken thighs or breasts, cut into chunks
- 3 tablespoons hot honey
- 2 tablespoons balsamic glaze or 1.5 tablespoons balsamic vinegar with 1 tablespoon brown sugar
- 3 cloves garlic, minced
Alfredo Sauce:
- 3 tablespoons butter
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
Whipped Feta & Brussels Chips:
- 6 ounces feta cheese
- 2 tablespoons Greek yogurt or cream cheese
- 1 tablespoon olive oil
- 2 cups Brussels sprouts, halved
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh chopped parsley
Instructions
- Marinate the chicken: Combine chicken, hot honey, balsamic glaze, and minced garlic in a bowl. Let it marinate for at least 30 minutes.
- Cook the chicken: In a skillet, cook the marinated chicken until fully cooked.
- Make the Alfredo sauce: In the same skillet, melt butter, add heavy cream, and Parmesan cheese. Stir until the sauce thickens.
- Prepare the whipped feta & Brussels chips: Blend feta, Greek yogurt, and olive oil until smooth. Toss Brussels sprouts with salt, pepper, and olive oil, then roast until crispy.
- Assemble: Serve the chicken over Alfredo sauce, top with whipped feta, and sprinkle with crispy Brussels chips and fresh parsley.
Notes
- You can adjust the level of spiciness by increasing or decreasing the amount of hot honey used.
- For a vegetarian version, you can substitute the chicken with tofu or roasted vegetables.
Nutrition
- Serving Size: 1 plate
- Calories: 550 kcal
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 35 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 45 g
- Cholesterol: 150 mg