Honey Soy Chicken

Need an easy and tasty idea for chicken?! I sure did yesterday.... I was looking to try something new and I can't believe that I haven't thought of mixing soy sauce and honey together before. Actually it's not that hard to believe as I've always steered away from most Asian food and soy sauce until I found out that my local grocery store had it in stock.

This chicken recipe can be made (marinated) ahead of time up to a few days even and the leftovers would taste great in salads, sandwiches, and wraps. I was so happy that I thought of this ahead of time cause it gave us all evening to play with little Lucy and to do other things around the house rather than prepping and cleaning up the kitchen.

Honey Soy Chicken in foil lined baking pan.

Chicken and truffle asparagus, yum!

Honey - Soy Chicken

- 3 chicken breasts, cut up into smaller slices (you can leave it whole, butterflied, skin on etc)

- 1/2 teaspoon of ground ginger

- 3 cloves of garlic minced

- 3 tablespoons of olive oil

- 3 tablespoons of GF soy sauce

- 5 tablespoons of honey

- salt and pepper

Directions:

Preheat oven to 400 degrees.

1. Prepare chicken in size and pieces that you find appropriate. 

2. Add ground ginger, minced garlic, olive oil, soy sauce, honey, salt and pepper to 1 gallon zip lock bag. 

3. Add chicken. 

4. Toss chicken in bag with marinade to make sure the chicken is coated well.

5. Place in refrigerator to marinate for at least 2 hours (the more it marinates the better it tastes I could even suggest doing it a day in advance if you are doing whole pieces with skin on).

6. Like baking pan with foil. Place chicken and all of the marinade in the pan. 

7. Bake for 12 minutes, flip chicken, and bake for another 12 minutes (more time if your pieces of chicken are thicker)

*For regular chicken breasts that aren't sliced up, please bake for 25 minutes, then flip and bake for another 15 minutes. 

** This recipe can be used on the grill as well, please make sure to look up the appropriate grilling times for the size of chicken you picked. 

Quinoa chicken salad

This is easily the tastiest salads I've ever made! Did I also mention that this is healthy too???


You can make this salad ahead of time and it should hold for a few days ( 3 days max) as long as you don't dress it until you're ready to eat. Perfect for those that are trying to stay healthy and are tired of going out to lunch everyday. 

I came across this recipe when I couldn't figure out what to make for dinner and searched for qunioa, butter lettuce, goat cheese, chicken, and came across this recipe and decided to add my version of lemon pepper chicken to it. Just imagine the picture below with slices of chicken on it... YUM. 

Quinoa chicken salad with apples, goat cheese, and almonds

- 1 apple sliced or chopped

- 1/4 cup of chopped or sliced almonds ( I used the smoke almonds that we had in the pantry)

- 2 ounces of goat cheese, crumbled

- 2 chicken breast ( I butterflied the chicken so they would cook quicker)

- 3 cups of shredded butter lettuce (any lettuce will do)

- 1 cup of uncooked quinoa

Salad dressing:
- 2 tablespoons of olive oil
- 1 tablespoon of honey
- 1/2 teaspoon of dijon mustard
- 3 tablespoon of lemon (half of a lemon)


Lemon pepper chicken recipe (approx 30 minutes):
- Preheat oven to 350
- Place butterflied chicken breast on lightly greased baking vessel (I drizzled some olive oil)
- Season with salt, pepper, 1/4 teaspoon of garlic powder
- Squeeze 1/2 of a lemon over the chicken. 
- Bake for 15 minutes, flip chicken over and bake for another 15 minutes
- Remove from baking vessel and set on cutting board to rest for a few minutes before slicing. 


Directions:
1. Bake chicken.
2. Cook quinoa (directions usually on package)
3. Whisk together salad dressing and set aside. 
4. Place lettuce, chopped almonds, crumbled goat cheese and cooled quinoa in serving bowl. 
5. Topped with baked chicken. 
6. Add desired amount of dressing to salad, mix, and enjoy!