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Sheet Pan Honey Buffalo Chicken with Broccoli
By Tieghan Gerard · halfbakedharvest.com
Serves 6
40 min
Cubed chicken coated in spices and flour, baked with broccoli, then tossed in a honey-buffalo sauce and finished in the oven.
| prepPreheat oven to 450°F / 230°C | ||||
| prepLine baking sheet with parchment paper or oil | ||||
| 2 pounds / 900 g chicken breasts or thighs, cut into cubes | Toss chicken with spices, flour & oil | Arrange chicken & broccoli on sheet, bake 450°F / 230°C, 15–20 min | Remove broccoli, pour sauce over chicken, toss, bake 5 min | Serve with blue cheese & green onions |
| 1 tablespoon smoked paprika | ||||
| 1 teaspoon onion powder | ||||
| 1 teaspoon garlic powder | ||||
| kosher salt and black pepper to taste | ||||
| 1/4 cup / 30 g flour or all-purpose gluten-free flour | ||||
| 4 tablespoons / 60 ml extra virgin olive oil | ||||
| 3 cups / 300 g broccoli florets | ||||
| 1/2 cup / 120 ml hot sauce | ||||
| 6 tablespoons / 85 g salted butter | Melt hot sauce, butter, seasoned salt & cayenne, stir in honey | |||
| 1–2 teaspoons seasoned salt | ||||
| 1/2 teaspoon cayenne pepper | ||||
| 1/4 cup / 60 ml honey | ||||
| blue cheese or ranch dressing, for serving | ||||
| sliced green onions, for serving | ||||
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