It’s only August but the start of school is upon us! This return may mean more routine to your week and more regularly-scheduled meals at home. Are you wondering where you’ll find the extra time for everything? Hopefully I can help you with an easy dinner recipe or two!
This Baked Honey Chicken is a recipe for success: cook once, eat twice. First, the chicken marinates before it’s baked in the oven. Half of this cooked chicken is then saved in the refrigerator for the next night’s dinner, Key West Chicken Salad Wraps. The remaining half of the Baked Honey Chicken is served for tonight’s yummy Honey Chicken Rice Bowls with Steamed Broccoli.
Photos of these recipes are the ones featured on my new website. This new website is launching in just 4 days! Watch for my big announcement later this week!
Baked Honey Chicken (makes double 4-serving portions)
2 pounds boneless skinless chicken thighs
1/3 cup honey
1/4 cup soy sauce
1 teaspoon ground ginger
2 cloves garlic, minced
1/4 cup sliced scallions
Spray a 9×13 baking pan with non-stick cooking spray. Arrange the chicken thighs in a single layer. Mix remaining ingredients in a bowl and pour over chicken. Cover dish with foil and marinade in the refrigerator for 1-4 hours. Turn chicken once midway through marinating time.
When ready to cook, preheat oven to 425 degrees. Place chicken, covered, in oven for 20 minutes. Remove chicken from oven, uncover and turn chicken pieces over, and bake for another 15 minutes, until internal temperature is 165 degrees.
Remove half of the chicken to a covered storage dish. Refrigerate and save for Key West Chicken Salad Lettuce Wraps.
Use remaining chicken and sauce for the Honey Chicken Rice Bowls with Steamed Broccoli.
Honey Chicken Rice Bowls with Steamed Broccoli (serves 4)
1 pound Honey Baked Chicken, sliced
Honey Baked chicken sauce, about 1 cup
2 cups cooked brown rice
1 head broccoli, cut into florets and steamed
1/4 cup shredded carrots
1 scallion, sliced thin
Divide rice into each of four serving bowls. Top with equal portions of broccoli and sliced chicken. Spoon generous amounts of sauce on top of bowl contents. Garnish with shredded carrots and scallions. Serve and enjoy!
Key West Chicken Salad Wraps (serves 4)
(these wraps can be served in lettuce leaves- as pictured- for a lighter meal or in heartier whole grain tortillas)
1 pound Honey Baked Chicken, diced
1 ripe mango, diced
1 avocado, diced
1 small jalapeño, minced
1/2 jicama, peeled and diced
1 head Boston leaf lettuce, separate and clean and dry leaves (or 4 soft whole grain tortillas)
2 tablespoons fresh cilantro, chopped
2 tablespoons fresh lime juice
1 tablespoon white balsamic vinegar
1 teaspoon honey
1/2 teaspoon salt, 1/4 teaspoon white ground pepper
1/4 cup extra virgin olive oil
For the dressing: combine lime juice, vinegar, honey, salt and pepper. Whisk in olive oil. Set aside.
In a large bowl, combine avocado, mango, jicama, and jalapeño. Add dressing to taste. Fold in chicken. Season, as needed, with more dressing.
When ready to serve, arrange lettuce leaves or whole grain tortillas on a platter. Divide Key West Chicken Salad amongst leaves or tortillas. Garnish with cilantro and serve. Enjoy!