Honey Garlic Chicken with Roasted Carrot Quinoa
Glazed Honey Garlic Chicken Thighs with Roasted Carrot & Herb Quinoa
Ingredients:
For the Chicken:
8 boneless, skinless chicken thighs
2 tablespoons olive oil
4 cloves garlic, minced
1/3 cup honey
1/4 cup low-sodium soy sauce
2 tablespoons rice vinegar
1 tablespoon sriracha sauce (optional, adjust to taste)
1 teaspoon fresh ginger, grated
1/2 teaspoon black pepper
2 tablespoons fresh lemon juice
2 green onions, sliced (for garnish)
1 tablespoon sesame seeds (for garnish)
For the Roasted Carrot Quinoa:
1 cup quinoa, rinsed thoroughly
2 cups vegetable broth
4 medium carrots, peeled and diced
1 red onion, diced
2 tablespoons olive oil
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons fresh parsley, chopped
2 tablespoons fresh cilantro, chopped
1 tablespoon lemon zest
1/4 cup toasted pumpkin seeds
Directions:
For the Roasted Carrot Quinoa:
Preheat oven to 425°F (220°C).
In a large bowl, toss diced carrots and red onion with olive oil, cumin, coriander, salt, and pepper.
Spread vegetable mixture on a baking sheet and roast for 20-25 minutes, stirring halfway through, until carrots are tender and slightly caramelized.
Meanwhile, in a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until liquid is absorbed and quinoa is fluffy.
Fluff quinoa with a fork and let cool slightly. Then mix in the roasted vegetables, chopped herbs, lemon zest, and toasted pumpkin seeds. Keep warm until ready to serve.
For the Honey Garlic Chicken:
In a medium bowl, whisk together garlic, honey, soy sauce, rice vinegar, sriracha (if using), grated ginger, black pepper, and lemon juice.
Heat olive oil in a large skillet over medium-high heat. Season chicken thighs with a pinch of salt and pepper.
Add chicken thighs to the skillet and cook for 5-6 minutes per side until golden brown and nearly cooked through.
Reduce heat to medium-low, pour the honey garlic sauce over the chicken, and simmer for 5-7 minutes, occasionally spooning the sauce over the chicken, until sauce has thickened and chicken is fully cooked (internal temperature of 165°F/74°C).
Remove from heat and let rest for 2-3 minutes.
To Serve:
Spoon the roasted carrot quinoa onto plates or a serving platter.
Arrange chicken thighs on top of or alongside the quinoa.
Drizzle remaining sauce from the pan over the chicken.
Garnish with sliced green onions and sesame seeds.
Prep Time: 20 minutes | Cooking Time: 40 minutes | Total Time: 1 hour
Kcal: 485 kcal | Servings: 4 servings