Baked Honey Garlic Chicken with Quinoa and Veggies

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This Baked Honey Garlic Chicken with Quinoa and Veggies has become one of the most popular recipes on my blog, and for good reason! It’s delicious, easy to make and makes amazing leftovers for work lunches!

baked honey garlic chicken with quinoa and veggies

ingredients needed for baked honey garlic chicken

There are several different components to this recipe, but I want to point out that it’s easy to mix it up and/or make modifications as needed! I’m sharing some of those options below.

For the chicken:

  • Chicken breast
  • Eggs
  • Bread crumbs
  • Honey
  • Minced garlic
  • Coconut aminos or reduced sodium soy sauce
  • Sriracha
baked honey garlic chicken with quinoa and veggies
baked honey garlic chicken with quinoa and veggies

For the veggies:

This is where you can totally mix it up. I’ve made this recipe with all kinds of different roasted vegetables. It just depends on what you like or have on hand! Here are a few options you could try:

  • Broccoli
  • Cauliflower
  • Carrots
  • Sugar snap peas
  • Zucchini
  • Brussels sprouts

For the grains:

You can either cook quinoa or brown rice, OR if you need a super easy short cut, grab one of the 90-second grain pouches from ALDI. These are CLUTCH on busy weeks and super tasty! You could also totally do jasmine rice or farro — really anything you want!

how to make baked honey garlic chicken: step-by-step

Rinse quinoa in a fine-mesh strainer and then cook according to package instructions.

Preheat oven to 400 degrees F. Line two large baking sheets with foil or parchment paper and spray with non-stick cooking spray.

In a large bowl, toss chopped veggies in oil, garlic powder, salt and black pepper, spread evenly on prepared baking sheet, and place in the oven prior to breading the chicken. Save this bowl for later. (You will cook the veggies for a total of 30-35 minutes. Toss around 15 minutes to roast evenly. Veggies will be fully cooked around the same time that chicken is done.)

baked honey garlic chicken with quinoa and veggies

Add whole wheat bread crumbs to a shallow bowl. Add the eggs to another shallow dish and beat well. Season with pepper, if desired.

weeknight chicken dinner recipe

Dip bite-sized chicken in the eggs and toss to make sure each piece is fully coated.

Next, transfer chicken from the eggs to the breadcrumbs, toss to coat, and place on the other prepared baking sheet.

Bake in preheated oven for about 15-20 minutes or until chicken is cooked through (165 degrees F internal temperature) and slightly golden brown. Flip chicken halfway through using a spatula (around 8-10 min) to cook evenly.

baked honey garlic chicken with quinoa and veggies

While chicken is cooking, prepare your honey garlic sauce. Set aside.

Once chicken is cooked, remove from oven and transfer pieces to the large bowl you used to season veggies. Pour sauce over the chicken and toss/stir with a spoon to coat all of the pieces as much as possible.

baked honey garlic chicken with quinoa and veggies

Transfer chicken (and any leftover breadcrumbs) back to the baking sheet and back in the oven for 3-5 minutes.

baked honey garlic chicken with quinoa and veggies

Remove chicken from oven and serve hot, alongside quinoa and roasted vegetables. Store any leftovers in the refrigerator in an airtight container for up to 3 days.

baked honey garlic chicken with quinoa and veggies

tips to prep ahead for this recipe

Wanting to do a little bit of meal prep for the week? There are several things you can do ahead of time for this recipe so it comes together SUPER quick on a busy weeknight!

Steps to do in advance:

  • Cut chicken into bite-sized pieces
  • Prepare the sauce
  • Chop up your veggies
  • Cook quinoa
  • Store all in refrigerator & assemble/cook within 1-2 days
baked honey garlic chicken with quinoa and veggies

Looking for more healthy chicken dinner recipes?

Check out some of these other options to add to your meal plan!

Baked Honey Garlic Chicken with Quinoa and Veggies

Shanna Hutcheson
Move over take-out! You will love this homemade Honey Garlic Chicken that is baked, not fried, and paired with quinoa and veggies for a delicious and well-balanced meal!
4.97 from 31 votes
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Main Course
Cuisine American, Chinese
Servings 4 servings
Calories 592 kcal

Ingredients
  

For The Chicken:

  • 1 lb chicken breasts cut into bite-sized pieces
  • 2 eggs beaten
  • 1.5 cups 100% whole wheat bread crumbs more as needed

For The Honey Garlic Sauce:

  • 1/4 cup honey
  • 1/4 cup coconut aminos or less-sodium soy sauce
  • 1/2 Tbsp minced garlic or 3 cloves garlic, minced
  • 1 Tbsp sriracha sauce omit if you don't like spicy

For The Quinoa

  • 1/2 cup dry quinoa rinsed in fine-mesh strainer
  • 1 cup water

For The Roasted Veggies

  • 5 large carrots chopped into rounds or strips
  • 1 head broccoli chopped into florets
  • 2 Tbsp extra virgin olive oil or avocado oil
  • 1 tsp garlic powder
  • 1 tsp fresh cracked pepper to taste
  • Fresh cracked salt to taste

Instructions
 

  • Rinse quinoa in a fine-mesh strainer to remove residue. Cook quinoa according to package instructions and set aside when done.
  • Preheat oven to 400 degrees F. Line two large baking sheets with foil or parchment paper and spray with non-stick cooking spray.
  • In a large bowl, toss veggies in oil, garlic powder, salt and black pepper, spread evenly on prepared baking sheet, and place in the oven prior to breading the chicken. Save this bowl for later. (You will cook the veggies for a total of 30-35 minutes. Toss around 15 minutes to roast evenly. Veggies will be fully cooked around the same time that chicken is done.)
  • Next, add whole wheat bread crumbs to a shallow bowl.
  • Add the eggs to another shallow dish and beat well. Season with pepper, if desired.
  • Dip bite-sized chicken in the eggs and toss to make sure each piece is fully coated.
  • Next, transfer chicken from the eggs to the breadcrumbs, toss to coat, and place on the other prepared baking sheet.
  • Bake in preheated oven for about 15-20 minutes or until chicken is cooked through (165 degrees F internal temperature) and slightly golden brown. Flip chicken halfway through using a spatula (around 8-10 min) to cook evenly.
  • While chicken is cooking, prepare your honey garlic sauce. Set aside.
  • Once chicken is cooked, remove from oven and transfer pieces to the large bowl you used to season veggies. Pour sauce over the chicken and toss/stir with a spoon to coat all of the pieces as much as possible.
  • Transfer chicken (and any leftover breadcrumbs) back to the baking sheet and back in the oven for 3-5 minutes.
  • Remove chicken from oven and serve hot, alongside quinoa and roasted vegetables. Store any leftovers in the refrigerator in an airtight container for up to 3 days.

Nutrition

Calories: 592kcalCarbohydrates: 85gProtein: 39gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 154mgSodium: 1028mgPotassium: 1329mgFiber: 12gSugar: 25gVitamin A: 13849IUVitamin C: 152mgCalcium: 133mgIron: 6mg
Keyword chinese food, cooked quinoa, healthy dinner, honey garlic chicken, roasted veggies
Tried this recipe?Let us know how it was!

BONUS: this heats up great for work lunches the next few days! Sometimes reheated chicken freaks me out, but when it’s breaded and has sauce on it, I find it to be a lot more appetizing the next day. You’ll have the whole office wondering what that delicious smell is! 🙂

As always, tag me in your creations @wellnessforthewin on Instagram and/or pin this recipe on Pinterest so you can refer back to it! I hope you love it as much as I do!

Enjoy!

Shanna

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68 Comments

    1. Yay! I’m so glad to hear you enjoyed it – thank you so much for sharing! : ) And that’s a great option for GF folks!

  1. 5 stars
    This made the best mid-week dinner! The sauce is so flavorful. I subbed cauliflower for the snap peas and used brown rice instead of quinoa and it did not disappoint!

    1. Yay! I love hearing that! Definitely easy to make those simple swaps and still get a delicious result! 🙂 Thank you so much for sharing, Jen!

  2. 5 stars
    I made this a few months back and cooked it in the air fryer! Seriously one of my fav foods of all time. I could eat it every day!

    1. Ahh YAY! I love hearing you say that! Honestly, my favorite too – every time I make it I think “why don’t I make this every week?” LOL. Thanks for your feedback!!!

    1. Woo hoo! So good to hear! It’s such a delicious combo, and love that it can be modified to be less spicy and please all family members! 🙂 Love that it is toddler approved! Thank you so much for sharing your feedback and your review!

    1. Ahh, I am biased, but I totally agree! ; ) Every time we make it I think to myself “why don’t I make this every week!?” Haha – thank you!!

  3. 5 stars
    This is a go to recipe in my house. I LOVE the flavor, simplicity and that it makes great leftovers! Highly recommend!!!

      1. 5 stars
        Oh my goodness this was so good and so easy. So easy to substitute different veggies and rice. The sauce really made this perfection! Husband approved (pickiest eater of all time) approved!

  4. 5 stars
    I made this for dinner tonight and my husband and I both enjoyed it! This is a truly quick and easy recipe, and the chicken turned out delightfully crispy. I probably only made half the recommended chicken/veggies so I was able to use one sheet pan. We had plenty of that yummy sauce since I didn’t halve that. I’m proud that I was about to use up some leftover veggies for this recipe, including carrot and onion. I added some crushed red pepper flakes to the sauce since we didn’t have sriracha on hand. Definitely will make again– next time I’ll make the full recipe so that we have leftovers for lunches.

    1. Yum!!! Thank you so much for sharing! I’m so glad to hear you both enjoyed!! Yes, definitely make enough to have leftovers next time — the leftovers are amazing! : ) Thanks for your review!

  5. 5 stars
    Made this tonight for the second time and it’s still a hit! Easy and simple to make, but so flavorful and delicious. Looking forward to my leftovers for tomorrow 😉

    1. Woo hoo! Thank you for your review – I’m so glad to hear you loved it! The leftovers of the HG chicken are the BESTTT!

  6. 5 stars
    SO GOOD!! I was weary at first of both the time it would take and how it would turn out, and this was probably one of my top 5 favorite chicken dinners I’ve made. My husband loved it, and I’ve already forwarded the recipe to multiple people. It’s nice to have a recipe where you can do some of the work beforehand so that it doesn’t take as much time right before cooking (aka when baby wants to eat, too!).

    1. WOO HOO! This makes me so happy!!! So glad you were not disappointed with the time or effort required and that you loved the flavor! Thank you so much for sharing with others!

  7. 5 stars
    Absolutely delicious! Made this in my air fryer and was not disappointed. I would eat the sauce on just about anything! Thank you, Shanna!

    1. Hah, aww yay!!! Cooking it in the air fryer is a great idea — I still need to try that myself! I agree; the sauce is the best. ; ) You need to try the cashew chicken with spicy almond sauce next!!! You’d love that too! Thanks for your review! 🙂

  8. Definitely a house favorite. Easy to make and taste delicious! This is my hubby’s most requested meal, which makes me love it even more❤️

    1. Yay, that is the best!!! Makes me so happy to hear. 🙂 Thank you for sharing! If you have a chance to also give it a star rating, that would be so great! I appreciate you! 🙂

  9. 5 stars
    One of mine and my husband’s FAVORITE recipes. So stinkin good and so easy to prep the components ahead of time to make weeknight dinner a breeze. I’ve made it by baking the chicken, and also air frying at 400° for 14 minutes. Both ways are amazing!

    1. Yes!! Love prepping as much as I can ahead of time!! Thanks for sharing the air-fryer tip — I need to add that to the blog post!! 🙂 So quick and easy!

  10. 5 stars
    Did not have bread crumbs. So, I used crushed pretzels…SO good! Very easy recipe and makes plenty. Will have enough for lunch tomorrow!! Definitely make again.

  11. 5 stars
    I’ve made this recipe so many times, it’s a go to fav for dinners! A bit labor intensive but soooo worth it! I’ve even swapped some other veggies in like brussel sprouts and red peppers when the grocery store is scarce.

    1. Yay!! So glad you love it and love that you’re swapping in different veggies! Makes it feel like a whole new dish! 🙂 Thanks for sharing!

  12. 5 stars
    Made this for a healthy date night and he loved it! Subbed rice for the quinoa because it’s what I had available. This chicken will be a staple. Flavorful and filling without going over the top on calories .

    1. Yay!! That’s what I like to hear! And yes, always okay to make swaps as needed! Thanks so much for sharing!

    1. Yay!! Thank you so much for letting me know – so glad you loved it! If you have a chance, could you also leave a star rating? Thank you!!! 🙂

  13. 5 stars
    I do not LOVE chicken most of the time, but this recipe is awesome! Super easy and quick – and a healthy alternative to fried. Makes great leftovers too!

  14. This recipe is SO good and tasty! The prep was extremely easy and it even tasted good for leftovers the next couple days! Highly recommend!

  15. This recipe was SO good and tasty! The prep was extremely easy and it even tasted great for leftovers! Highly recommend!

  16. 5 stars
    This is our FAVE! It’s so tasty and easy, and husband approved!! It’s definitely in our meal rotation every week or two!

  17. 5 stars
    I made this tonight for my family and got compliments from my husband and my 10 and 7 year old. That is hard to do! I only put 1 tsp of sriracha and it was not spicy at all, just cut the sweetness of the honey. We will definitely make this meal again. Thank you!

  18. 5 stars
    One of my favorite recipes! So good and perfect for leftovers! I have also made it in my air fryer and it is equally as good!

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