Sweet Heat Maple Sriracha Chicken
with Chili-Roasted Carrots & Brussels Sprouts
Sweet Heat Maple Sriracha Chicken
Sticky, savory chicken gets a sweet-spicy kick from maple and sriracha, paired with chili-roasted carrots and Brussels sprouts for a bold, colorful dinner.
Ingredients
For 2 servings
- 9 ounce Carrots
- 10 ounce Chicken Cutlets
- 1 teaspoon Korean Chili Flakes
- 2 tablespoon Maple Syrup
- 12 milliliters Ponzu Sauce
- 8 ounce Shredded Brussels Sprouts
- 1 teaspoon Sriracha
Additional Ingredients
- 1 tablespoon Butter
- 1 tablespoon Cooking Oil
- Pepper
- Salt
American
PDF
DifficultyMedium
Prep Time5m
Total Time30m
Calories440
Protein37g
Carbs36g
Fat17g
Tags:
Protein SmartCalorie SmartCarb SmartFiber SmartLow SodiumDietitian WinEasy Prep
⚠️Allergens:
🐟Fish🥛Milk🌱Soy🌾WheatSwaps and substitutions
For gluten-free, use tamari or another gluten-free soy sauce in place of ponzu, since wheat is present in the original. For fish-free or dairy-free needs, choose a similar citrusy soy sauce and keep the maple-chili glaze as is; it doesn’t rely on milk.
What to serve with it
Serve with steamed rice, quinoa, or warm flatbread to round out the sweet-spicy chicken and soak up the glossy sauce. A crisp cucumber salad or simple slaw adds freshness and keeps the plate light.
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