Honey Garlic Baked Chicken and Veggies
This Honey Garlic Baked Chicken and Veggies is the lazy girls stir fry. One sheet pan, 15 minutes of prep, 30 minutes to bake, and dinner is served! You'll love this sheet pan dinner.
Ingredients
- ¼ cup coconut aminos
- 2 tablespoons avocado oil
- 2 tablespoons raw honey
- 2 tablespoons minced garlic
- 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
High Altitude – Follow the recipe as noted.
Nutrition
Calories: 483kcalCarbohydrates: 23gProtein: 27gFat: 32gSaturated Fat: 8gPolyunsaturated Fat: 6gMonounsaturated Fat: 15gTrans Fat: 0.1gCholesterol: 133mgSodium: 419mgPotassium: 856mgFiber: 3gSugar: 11gVitamin A: 4867IUVitamin C: 54mgCalcium: 74mgIron: 3mg
Want more recipes?Follow along on @mimisorganiceats for more inspiration!