This Honey Garlic Chicken with Quinoa and Roasted Vegetables is a well-balanced meal that’s perfect for meal prep. It’s packed with protein, whole grains, and colorful veggies, making it a delicious and nutritious option for lunch or dinner.
Ingredients for Honey Garlic Chicken
Honey Garlic Chicken Ingredients:
- 2 lbs. skinless chicken breasts, cut into bite-sized pieces
- 1/4 cup soy sauce
- 3 tablespoons honey
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon grated ginger
- Salt and pepper to taste
Roasted Vegetables Ingredients:
- 2 cups broccoli florets
- 1 bell pepper, sliced
- 1 zucchini, sliced
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 teaspoon dried oregano
Quinoa Ingredients:
- 1 cup quinoa
- 2 cups water or chicken broth
- 1/2 teaspoon salt
Instructions
Marinate the chicken: In a bowl, whisk together soy sauce, honey, olive oil, minced garlic, grated ginger, salt, and pepper. Add the chicken pieces and marinate for at least 30 minutes.
Preheat the oven: Preheat your oven to 400°F (200°C).
Cook Quinoa: Rinse quinoa under cold water. In a saucepan, combine quinoa, water or broth, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until quinoa is cooked and water is absorbed.
Prepare Roasted Vegetables: Toss broccoli, bell pepper, and zucchini with olive oil, salt, pepper, and dried oregano. Spread them on a baking sheet in a single layer.
Roast Vegetables and Chicken: Roast the vegetables in the preheated oven for about 20–25 minutes or until they are tender and slightly browned. While the vegetables are roasting, bake the marinated chicken on a separate baking sheet for about 15-20 minutes or until cooked through.
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