Honey paprika chicken

10 oz chicken cutlets

1 tsp Garlic Powder

2 buttermilk biscuits (usually use pillsbury buttermilk biscuits

2 tsp honey

1 tsp smoked paprika

6 ounces green beans

1/2 cup Monterey Jack cheese

Olive oil to use

1 tbsp butter (room temp)

Adjust rack to top position and preheat oven to 425 F

Pat chicken dry with paper towel and season with paprika, 3/4 of your garlic powder (you’ll use more layer) salt, and pepper. Rub all over with a drizzle of olive oil and place on one side of baking sheet

Roast chicken on top rack for 5 minutes, once roasted for 5 minutes remove from oven and add biscuits to baking sheet with chicken on it and cook for 8-12 minutes until biscuits are golden

Once golden brown brush tops of biscuits (second option is to cut open and butter inside as well) with softened butter, sprinkle remaining garlic powder, salt, and cheese on top of biscuits (you could also add cheese to middle) and return to oven (biscuits and chicken both) for 2-3 more minutes

While chicken and biscuits cook, steak cook green beans on stove, cook with butter or olive oil and season with salt and pepper

Drizzle finished meal with honey and dig in!