Hot Honey Spiced Chicken Breast

Name: Hot Honey Spiced Chicken Breast with Rosemary Chips and Baby Gem Salad
Total time: 35 min
Yield: 2
Cuisine: American
Ingredients: 450 grams Potatoes; 1 sachet(s) Dried Rosemary; 2 unit(s) British Chicken Breasts; 1 sachet(s) Central American Style Spice Mix; 15 grams Honey; 30 grams Hot Sauce; 1 unit(s) Baby Gem Lettuce; 1 unit(s) Medium Tomato; 12 milliliter(s) Red Wine Vinegar

with Rosemary Chips and Baby Gem Salad

Recipe Development TeamUpdated on September 12, 2025

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Combining sweetness and fiery heat, hot honey is the condiment you didn't know you needed. Spice up your chicken with Central American style spices, such as ground cumin, paprika, chilli flakes and thyme, then glaze with hot honey for a tangy, smoky and spicy hit of flavour.

Tags:

High Protein

•Calorie Smart

Allergens:

Sulphites

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total35 minutes

Active 15 minutes

DifficultyEasy

Ingredients

serving amount

450 grams

Potatoes

1 sachet(s)

Dried Rosemary

2 unit(s)

British Chicken Breasts

1 sachet(s)

Central American Style Spice Mix

15 grams

Honey

30 grams

Hot Sauce

1 unit(s)

Baby Gem Lettuce

1 unit(s)

Medium Tomato

12 milliliter(s)

Red Wine Vinegar

(Contains: Sulphites)

Nutritional information

Energy (kJ)1669 kJ

Energy (kcal)399 kcal

Fat6.6 g

of which saturates1.9 g

Carbohydrate55.6 g

of which sugars11.7 g

Dietary Fibre6.5 g

Protein37.5 g

Salt0.81 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board

•Baking Tray

•Knife

•Medium Bowl

•Small Bowl

•Large Frying Pan

•Baking Sheet with Baking Paper

Cooking Instructions and Tips

PDF

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).

Pop the chips onto a large baking tray. Drizzle with oil, sprinkle over the dried rosemary, then season with salt and pepper. Toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, bake on the top shelf until golden, 25-30 mins.

Meanwhile, in a medium bowl, add the chicken, Central American style spice mix and a drizzle of oil.

Season with salt and pepper, then mix to coat the chicken in the spices. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, lay the chicken thighs flat in the pan. Fry until browned all over,
3-4 mins each side.

While the chicken fries, in a small bowl, mix together the honey and hot sauce. This is your hot honey sauce - set aside for now. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

Once the chicken is browned, pop onto a baking tray lined with foil.

Remove the chips from the oven, turn them, then pop onto the middle shelf for the remaining time.

Bake the chicken on the top shelf of your oven until cooked through, 12-15 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

While the chicken bakes, trim the baby gem, halve lengthways, then thinly slice. Cut the tomato into 1cm chunks.

In a medium bowl, combine the red wine vinegar, a drizzle of oil, a pinch of sugar (if you have any) and season with salt and pepper. Stir the tomato chunks into the dressing.

Just before everything's ready, toss the salad through the dressing. TIP: Don't add the leaves too early or they'll go soggy.