Honey Garlic Baked Chicken and Veggies
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This recipe for Honey Garlic Baked Chicken and Veggies is an easy sheet pan dinner that’s ready in under 45 minutes! This gut healthy dinner includes chicken thighs, veggies, cashews, and a sweet honey garlic marinade that has no refined sugar.
If you are looking for more healthy Asian inspired dishes, check out some of my other favorites like my Healthy Asian Salad with No Sugar, Beef & Veggie Stir Fry, or my Sesame Ginger Brussels Sprouts.
Table of Contents
Why You'll Love This Recipe
One Pan: This Honey Garlic Baked Chicken and Veggies only uses one pan and it all bakes in the oven! This means this recipe doesn’t make a big mess and there’s minimal clean up. That’s a huge bonus for me when I’m making dinner! We make a lot of Asian inspired dishes, and when I’m too lazy to get out the wok, this easy one pan dinner is the perfect substitute!
45 Minutes: This recipe is ready in 45 minutes, and 30 minutes of that is baking in the oven! So, it’s a really quick and easy recipe that just requires chopping some veggies and mixing up a simple marinade. Only about 15 minutes of prep to get this in the oven!
Gut Healthy: This recipe for Honey Garlic Baked Chicken and Veggies is a gut healthy recipe! That means no gluten, no dairy, no refined sugars! But this dish has loads of flavor!
Damn Delicious: This Honey Garlic Baked Chicken and Veggies is damn delicious! I had to put this in here, as if you’re thinking it’s healthy because I mentioned gut healthy above, then you may be skeptical. But rest assured, this recipe is insanely delicious while being gut healthy! This one is on constant repeat in our house.
Ingredients
Organic Chicken Thighs
Organic Broccoli
Terrasoul Organic Hulled Sesame Seeds
Organic Green Onions (also known as Scallions, they are the same thing!)
Chosen Foods Organic Avocado Oil
Organic Carrots
Big Tree Farms Gingery Lime Coconut Aminos
Spice World Organic Minced Garlic
Tools Needed
Large & Small Bowl
Cutting Board
Chef’s Knife
Baking Sheet Half Sheet Pan (use code MIMIBAKES for 10% off my favorite stainless steel sustainable bakeware!)
Parchment Paper (get my favorite nontoxic parchment paper and get 10% off with MIMIBAKES)
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Step by Step Instructions
Step 1
Preheat the oven 400°F. Line a baking sheet with parchment paper.
Step 2
In a small microwave safe bowl, add the coconut aminos, avocado oil, honey, minced garlic, rice wine vinegar, and ground ginger. Microwave for 10 to 20 seconds, just enough to melt the honey so it combines into the sauce. Alternatively, you could do this in a small pot over the stovetop too.
Step 3
In a large bowl, add the chicken thighs, broccoli florets, mushrooms, carrots, and cashews.
Add the bottom half of the sliced green onions (the lighter green to white parts). Reserve the tops (the darker green parts) for garnish, into the bowl with the chicken.
Add the sauce into the bowl with the chicken and veggies and toss to coat it completely. Transfer to the prepared baking sheet and spread evenly. Sprinkle with sesame seeds (optional).
Step 4
Bake for 30 minutes or until the internal temperature of the chicken is 165°F.
Step 5
Add more sesame seeds on top for serving and the reserved green onions. Serve with rice, cabbage, or seaweed.
How to Serve
We usually serve this with white rice, purple cabbage, and seaweed. Delaney being from Maui, well, rice is like a second language to him. So, rice is always a must! Usually, all three of these additions accompany this dish. But sometimes if I don’t want rice, I’ll just have this over a bed of purple cabbage. Green cabbage is also delicious too and you can use either one you have on hand!
I like serving this with sweet chili sauce. You can also add more coconut aminos (or soy sauce) onto your rice. If you like spicy then feel free to add siracha to this as well, Delaney always does! You can also serve this with brown rice, quinoa, or just on its own!
Tips
- If you want an even leaner meal, then swap out the chicken thighs for chicken breasts. Just be sure to check to make sure chicken is done and don’t over bake. Breasts can try out easier than thighs, so you want to bake them just until cooked thoroughly.
- You can use soy sauce in place of coconut aminos if you want. They have a very similar flavor. I prefer coconut aminos as soy is a hormone disrupter, something I didn’t know for a long time!
- You can replace the veggies with any you like. Other options that would be great in this dish are bell peppers, zucchini, celery, red onion, white onion – whatever you like or have on hand will work!
- I actually used mini carrots in this dish, which is why they are sliced like that as I cut them into quarters. You can use whole carrots and just slice them into rounds too, either way will work!
- I use cashews in this dish as I love the flavor of the cashews with the honey and garlic. But almonds are also a great option and I’ve used them before too! You can also omit the nuts completely if you don’t have them or can’t eat nuts.
- You can swap out the avocado oil for extra virgin olive oil or coconut oil. If you want to add in sesame oil, then replace half the oil with sesame oil as you just want a small amount as sesame oil packs a lot of flavor!
- If you are planning to serve with rice, be sure to start the rice before you start the chicken that way it’s ready at the same time.
FAQ's
I love serving this with white rice as that's my favorite! You could also serve it with brown rice, quinoa, or over a bed of cabbage.
Yes, absolutely! This recipe is super flexible, so feel free to use veggies that you have in your fridge. Other veggies that would be good in this recipe are cauliflower, zucchini, onion, or bell peppers!
Yes, if you prefer chicken breasts you can use those instead. I like to use thighs when baking as thighs don't dry out as easily, but both will work!
Craving More?
Honey Garlic Baked Chicken and Veggies
Ingredients
- ¼ cup coconut aminos
- 2 tablespoons avocado oil
- 2 tablespoons raw honey
- 2 tablespoons garlic (minced)
- 1 tablespoon rice wine vinegar
- 1 teaspoon ground ginger
- 1 ½ pounds chicken thighs
- 3 cups broccoli florets
- 8 ounces Bella mushrooms (quartered)
- 1 cup carrots (sliced)
- ⅓ cup raw cashews
- 6 green onions (sliced small)
- sesame seeds (for topping)
Instructions
- Preheat the oven 400°F. Line a baking sheet with parchment paper.
- In a small microwave safe bowl, add the coconut aminos, avocado oil, honey, minced garlic, rice wine vinegar, and ground ginger. Microwave for 10 to 20 seconds, just enough to melt the honey so it combines into the sauce. Alternatively, you could do this in a small pot over the stovetop too.
- In a large bowl, add the chicken thighs, broccoli florets, mushrooms, carrots, and cashews.
- Add the bottom half of the sliced green onions (the lighter green to white parts). Reserve the tops (the darker green parts) for garnish, into the bowl with the chicken.
- Add the sauce into the bowl with the chicken and veggies and toss to coat it completely. Transfer to the prepared baking sheet and spread evenly. Sprinkle with sesame seeds (optional).
- Bake for 30 minutes or until the internal temperature of the chicken is 165°F.
- Add more sesame seeds on top for serving and the reserved green onions. Serve with rice, cabbage, or seaweed.
Notes
Nutrition
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