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Honey Garlic Chicken with Quinoa and Roasted Vegetables

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


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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Category Health, Lifestyle, Nutrition, PHN News, Recipes
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