Baked Honey Garlic Chicken with Quinoa and Veggies -

4.95 from 36 votes

Baked Honey Garlic Chicken with Quinoa and Veggies

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!

Prep Time20

Cook Time30

Total Time50

Course: Main Course

Cuisine: American, Chinese

Keyword: chinese food, cooked quinoa, healthy dinner, honey garlic chicken, roasted veggies

Servings: servings

Calories: 592kcal

Author: Shanna Hutcheson

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