Jump to recipe
If you’re looking to mix things up this week…try it!
..
Honey Garlic Chicken
What I’m gonna be eating all week!
This chicken is one of the most flavor packed, zesty, and colorful meals I’ve tasted lately!
If you’re looking to mix things up this week…try it!
Makes about 4 servings
Ingredients:
- 1.5 lb chicken thighs, skin-on
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 green bell pepper, diced
- 3 celery stalks, sliced
- 1 large red onion, cut into bite sized pieces
- a small bunch of fresh chopped cilantro, for garnish
For the Honey Garlic Sauce/Marinade:
- 1/4 cup raw honey
- 1 Tbsp coconut aminos, or Braggs liquid aminos
- Juice of one lemon
- 3 cloves fresh garlic, minced
- 1/2 tsp sea salt
Instructions:
Preheat the oven to 375° degrees f.
In a small bowl, whisk together all the ingredients for the honey garlic sauce.
Place the chicken in a large Ziploc bag and add in 1/3 of the honey garlic mixture.
Coat and place in the fridge to marinate for at least 30 minutes.
Transfer chicken to the baking tray and roast for 20 minutes.
Remove from oven and arrange veggies around chicken, then drizzle with the remaining UNUSED honey garlic sauce.
Return to oven and bake for another 15-20 minutes, until chicken is golden brown, and fully cooked.
Garnished with fresh chopped cilantro.
Store in air tight containers for 3-5 days.
Enjoy!
❤Rachel
Ingredients
- 1.5 lb chicken thighs, skin-on
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 green bell pepper, diced
- 3 celery stalks, sliced
- 1 large red onion, cut into bite sized pieces
- a small bunch of fresh chopped cilantro, for garnish
For the Honey Garlic Sauce/Marinade:
- 1/4 cup raw honey
- 1 Tbsp coconut aminos, or Braggs liquid aminos
- Juice of one lemon
- 3 cloves fresh garlic, minced
- 1/2 tsp sea salt
Instructions
- Preheat the oven to 375° degrees f.
- In a small bowl, whisk together all the ingredients for the honey garlic sauce.
- Place the chicken in a large Ziploc bag and add in 1/3 of the honey garlic mixture.
- Coat and place in the fridge to marinate for at least 30 minutes.
- Transfer chicken to the baking tray and roast for 20 minutes.
- Remove from oven and arrange veggies around chicken, then drizzle with the remaining UNUSED honey garlic sauce.
- Return to oven and bake for another 15-20 minutes, until chicken is golden brown, and fully cooked.
- Garnished with fresh chopped cilantro.
- Store in air tight containers for 3-5 days.
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
Leave a Comment Below:
Related Posts :
