Ingredients
Honey Garlic Chicken:
- 1/4 cup Honey
- 3 cloves Garlic minced
- 2 TBSP Reduced-sodium soy sauce
- 1 TBSP Extra-virgin olive oil
- 8 oz Chicken breast boneless skinless cut into bite-sized pieces
- 1/4 cup Scallions chopped
Seasoning
- Salt
- Black pepper
Fried Rice:
- 1/2 cups White rice
- 1 TBSP Extra-virgin olive oil
- 1/4 cup Onion chopped
- 1/4 cup Carrots diced small
- 1 clove Garlic minced
- 1 Egg beaten
- 1/4 cup Green Peas
- 2 TBSP Reduced-sodium soy sauce
Side Salad:
- 2 cups Spring mix
- 1/4 cup Grape tomatoes halved
- 1/4 cup Cucumber sliced
- 1/4 cup Red onion sliced
Vinaigrette
- 4 tsp Sesame oil
- 1 tsp Rice wine vinegar
- 1/4 tsp Brown sugar
- 1/2 tsp Dijon mustard
Kombucha
- 24 oz Kombucha cold
Instructions
- Prep the ingredients per the instructions above.
- In a bowl, whisk together the honey, minced garlic, soy sauce, olive oil, salt, and pepper. Add the chicken pieces and toss to coat. Let it marinate for at least 25 minutes.
- Cook the rice according to the instructions on the package. Once cooked, place on a plate to cool.
- Arrange the salad ingredients in a bowl or plate. Set aside.
- Whisk together the ingredients for the vinaigrette and season with salt and pepper to taste. Set aside.
- Make the chicken: In a large skillet over medium-high heat, Saute the chicken along with the marinade, until browned and cooked through about 5-7 minutes. Check the chicken with a thermometer to an internal temperature of 160°F (71°C). Toss with scallions.
- Make the fried rice: Heat the oil in a nonstick skillet over medium-high heat. Add the onion and carrots and cook until soft, about 2-3 minutes. Add in the garlic and cook for about 30 seconds until fragrant.
- Add the beaten egg to the skillet and scramble until cooked.
- Add the cooked rice, peas, and soy sauce to the skillet with the egg. Cook for 2-3 minutes, stirring occasionally. Add more soy sauce to taste as needed.
- Dress the salad.
- Serve the chicken with fried rice, salad, and kombucha.
Nutrition
Calories: 740kcal | Carbohydrates: 89g | Protein: 36g | Fat: 28g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Trans Fat: 0.03g | Cholesterol: 154mg | Sodium: 1431mg | Potassium: 999mg | Fiber: 4g | Sugar: 41g | Vitamin A: 3594IU | Vitamin C: 42mg | Calcium: 108mg | Iron: 3mg
Honey Garlic Chicken
Ingredients
Honey Garlic Chicken:
- 1/4 cup Honey
- 3 cloves Garlic minced
- 2 TBSP Reduced-sodium soy sauce
- 1 TBSP Extra-virgin olive oil
- 8 oz Chicken breast boneless skinless cut into bite-sized pieces
- 1/4 cup Scallions chopped
Seasoning
- Salt
- Black pepper
Fried Rice:
- 1/2 cups White rice
- 1 TBSP Extra-virgin olive oil
- 1/4 cup Onion chopped
- 1/4 cup Carrots diced small
- 1 clove Garlic minced
- 1 Egg beaten
- 1/4 cup Green Peas
- 2 TBSP Reduced-sodium soy sauce
Side Salad:
- 2 cups Spring mix
- 1/4 cup Grape tomatoes halved
- 1/4 cup Cucumber sliced
- 1/4 cup Red onion sliced
Vinaigrette
- 4 tsp Sesame oil
- 1 tsp Rice wine vinegar
- 1/4 tsp Brown sugar
- 1/2 tsp Dijon mustard
Kombucha
- 24 oz Kombucha cold
Instructions
- Prep the ingredients per the instructions above.
- In a bowl, whisk together the honey, minced garlic, soy sauce, olive oil, salt, and pepper. Add the chicken pieces and toss to coat. Let it marinate for at least 25 minutes.
- Cook the rice according to the instructions on the package. Once cooked, place on a plate to cool.
- Arrange the salad ingredients in a bowl or plate. Set aside.
- Whisk together the ingredients for the vinaigrette and season with salt and pepper to taste. Set aside.
- Make the chicken: In a large skillet over medium-high heat, Saute the chicken along with the marinade, until browned and cooked through about 5-7 minutes. Check the chicken with a thermometer to an internal temperature of 160°F (71°C). Toss with scallions.
- Make the fried rice: Heat the oil in a nonstick skillet over medium-high heat. Add the onion and carrots and cook until soft, about 2-3 minutes. Add in the garlic and cook for about 30 seconds until fragrant.
- Add the beaten egg to the skillet and scramble until cooked.
- Add the cooked rice, peas, and soy sauce to the skillet with the egg. Cook for 2-3 minutes, stirring occasionally. Add more soy sauce to taste as needed.
- Dress the salad.
- Serve the chicken with fried rice, salad, and kombucha.
Nutrition
Calories: 740kcalCarbohydrates: 89gProtein: 36gFat: 28gSaturated Fat: 5gPolyunsaturated Fat: 6gMonounsaturated Fat: 15gTrans Fat: 0.03gCholesterol: 154mgSodium: 1431mgPotassium: 999mgFiber: 4gSugar: 41gVitamin A: 3594IUVitamin C: 42mgCalcium: 108mgIron: 3mg
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