Honey Garlic Chicken
Everyone gets sick of eating plain chicken all of the time. That’s why I made this dish much more creative than your chicken with sugar free ketchup. Soy sauce is extremely salty, but can be balanced out with a sweet ingredient such as sugar. Therefore, the soy sauce and honey marinade for the chicken is a great substitute to normal bland, baked chicken breast. Red potatoes are also one of my favorite foods. Roasting red potatoes, similar to this recipe, is a great way to add a layer of flavor to a bland red potato. Lastly, I think carrots have a number of great health benefits. That’s why I decided to use purple carrots, which have similar benefits to purple potatoes or red cabbage. A trend you will notice among all of my recipes is that they have a variety of different colors because different colors are associated with different phytonutrients.
Ingredients
- 10 Ounces Chicken Breast
- 1 Tbsp Soy Sauce
- 1 Tbsp Honey
- 2 Cloves Garlic
- 8 Ounces Red potatoes, cleaned, halved
- 1 Tbsp Olive oil
- ¼ Tsp Salt
- 1 Pinch Black Pepper
- 12 Ounces Purple carrots Peeled
- 1 Tbsp Olive oil
- ½ tsp Salt
- 1 Pinch Black Pepper
Instructions
Preheat oven to 400ºF, line a small sheet pan with parchment paper, and fill a 5-quart stock pot 2/3 full of water, cover, add in 1 tsp of salt, and place over high heat to boil.
For potatoes, in a large bowl, mix together olive oil & potatoes, then toss to coat. While tossing, season with salt & black pepper. Once finished, transfer to sheet pan and place in the oven for 15-17 minutes until tender to the touch.
For chicken, clean chicken breasts, then place in container so that both breasts lay flat. In a small bowl, whisk together barbecue sauce, honey, salt, & garlic powder, then pour over chicken. Transfer chicken to sheet pan with potatoes, then bake for 15-18 minutes.
While baking, place carrots in boiling water for 5-6 minutes. Once finished, strain, and allow to cool for 2-3 minutes. While cooling, heat a large saute pan over medium heat, add in olive oil, and allow to come up to temperature. Add carrots into pan and sear for 1-2 minutes on each side. Season with salt and pepper, then remove from heat once all sides have seared.
Remove chicken & potatoes from oven, then plate one chicken breast with half of potatoes & carrots.
Recipe Notes
Macronutrients/Serving
Calories – 426.3
Fats – 8.3g
Carbohydrates – 51.6g
Fiber – 7.1g
Protein – 36.3g
