I originally found this recipe by Damn Delicious on Pinterest and now it is a staple in our house. I’ve made a few small changes to make it fit with our family’s tastes, but it is an amazing, easy and delicious baked chicken recipe. I changed the regular Panko breadcrumbs to whole wheat and reduce the amount of garlic. We also don’t use the green onions (my husband isn’t a fan) and I always seem to forget the sesame seeds!
To increase the nutrients I roast a variety of veggies in the oven to add to the chicken when plated and make quinoa to go with the baked chicken and veggies.
Tools you Need:
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- Pot for quinoa
- Baking pans for the veggies and chicken
- Grater for the garlic
- Measuring cups
- Measuring spoons
Ingredients for the Honey Baked Chicken
For the chicken:
1 lb chicken cut into pieces
salt and pepper to taste
2 eggs (beaten)
1 cup of whole wheat Panko breadcrumbs
For the quinoa:
1 cup of quinoa
For the roasted vegetables:
salt and pepper to taste
your choice of veggies to roast – we enjoy broccoli, shiitake mushrooms, zucchini, yellow squash, sugar snap peas and asparagus
For the sauce:
1/3 cup of honey
2 cloves of garlic
2 tablespoons of light tamari sauce
1 tablespoon of Sriracha
1 tablespoon of cornstarch
Steps to make the Honey Baked Chicken
Before making the chicken, start the quinoa. You can always leave it in the pot with the top on until the rest of the meal is ready. Also chop and wash your veggies placing them on a tin foil lined baking pan sprayed with olive oil.
Preheat the oven to 400° and line another baking pan with tin foil and spray with olive oil.
Once everything is prepared, cut the chicken into pieces or strips and sprinkle with salt and pepper to taste.
- cut up chicken
- eggs (beaten)
- whole wheat Panko breadcrumbs
- Foil lined baking pan sprayed with olive oil spray
First dip the chicken pieces into the eggs
Place the egg covered chicken onto the plate with the breadcrumbs and cover the pieces of chicken with the breadcrumbs.
Then place all of the pieces of chicken into the baking pan. Bake the chicken in the oven for around 20 minutes and until the chicken is fully cooked.
When there is about 10 minutes left for the chicken you can put the veggies into the oven to roast.
While the chicken is cooking, make the sauce.
To make the sauce, place the honey, light tamari sauce, Sriracha and garlic into a pot over medium heat and combine. To make the clean up a bit easier I used the same pot that I used to make the quinoa.
In a small bowl add the cornstarch and 1/3 cup of water. Mix the cornstarch mixture until the cornstarch is dissolved.
Then add the cornstarch mixture to the pot and stir until thickened.
Once the sauce, quinoa, chicken and veggies are ready, place a portion of quinoa in your bowl, add a generous portion of roasted veggies on top and then layer on the chicken. Drizzle the sauce on top of the quinoa, chicken and veggies and enjoy!
For similar recipes check out:
- One Dish Quinoa, Cashew and Chicken Bake
- Baked Sweet and Sour Tofu
- Nana’s Special Chicken
- 8 Ingredient BBQ Chicken Burrito Bowls