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Honey-Sriracha Chicken

This is the perfect dish to make for weekday lunches or indulge in the evening for dinner. It is a well-rounded nutritious meal that is sure to satisfy. Perfect to make when craving your favorite take-out, but not wanting the guilt!

 

Ingredients

  • 2 cups cubed chicken (1 inch)
  • 1 cup forbidden rice (you can use whatever rice you prefer)
  • 1 ¾ cups vegetable broth
  • 1 ½ cups slivered yellow onion
  • 1 ½ cups snap peas
  • 2 cups chopped bok choy
  • 8 oz can water chestnuts
  • 2/3 cup sriracha
  • ¼ cup honey
  • 1 tsp toasted sesame oil
  • 1 tsp minced ginger
  • 1 tsp minced garlic
  • 2 tsp chopped fresh chives (reserve extra for garnish at the end)
  • Juice of ½ lime
  • Salt and pepper
  • Optional: in a dry pan, toast sesame seeds and chopped peanuts for added crunch

Directions

  1. In a small pot, add the rice, vegetable broth, salt and pepper. Turn the heat to medium high and bring to a boil. Once it has reached a boil, reduce the heat to simmer and allow to cook for 30 minutes until the liquid is absorbed and the rice is fluffy.
  2. In a large bowl, add the sriracha, honey, sesame oil, ginger, garlic, chives, and lime. Stir to combine and add the chopped chicken. Set aside.
  3. Coat a large skillet with olive oil. Add the onions, salt and pepper, and sauté on medium-high heat for 3-4 minutes.
  4. Add the snap peas and bok choy and sauté for 3 minutes.
  5. To the pan, add the chicken and all of the sauce. Cook until the chicken reaches an internal temperature of 165°F, approximately 10-14 minutes.
  6. Just before the chicken is done, add the water chestnuts to the pan.
  7. Once the chicken has reached its proper doneness, it is time to eat! Add a serving of the chicken and vegetables over the beautiful fluffy rice. Top with garnish and extra chives and enjoy!

 

Guest Blogger: James Madison Dietetics
Emily Salvaggio

Mediterranean Sheet Pan Chicken

The new year brings new motivation and resolutions. Many of us may be opting to eat healthier this new year. If so, this is the recipe for you. The moist chicken paired with the beautifully roasted vegetables makes the perfect well-rounded dinner for you or the family. And it’s so delicious, it’s sure to please any eater.

Ingredients for the Chicken

  • 4 boneless skinless chicken breasts
  • Greek salad dressing/ marinade
  • 1 cup halved cherry tomatoes
  • 1 small (or ½ large) red onion, sliced in thin rounds
  • 2 lemons sliced
  • 16 basil leaves (4 on each breast)
  • 1 tsp garlic powder
  • Salt and pepper
  • Optional: top chicken with feta cheese and capers

Ingredients for the Glaze

  • ½ cup honey
  • 2 tsp chili garlic sauce
  • 1 ½ tbsp water

Directions

  1. Preheat oven to 375 °F
  2. Place the chicken in a large bowl or plastic bag with the marinade (or dressing). Add enough marinade to evenly coat the chicken. Marinate overnight or just while preparing other ingredients.
  3. On a large sheet pan, evenly spread the onions and tomatoes. Place the chicken on top, pouring any remaining marinade on the chicken and vegetables.
  4. Season heavily with salt, pepper, and garlic powder.
  5. Place the sliced lemons evenly over the top of each chicken breast along with four basil leaves.
  6. Place the chicken in the oven and cook for 25 minutes or until the chicken has reached an internal temperature of 165 °F.
  7. While the chicken cooks, place the honey, chili garlic sauce, and water in a small pan. Heat on medium until it is evenly combined and begins to boil.
  8. When the chicken is done, spoon the honey chili sauce over each breast. Top with feta cheese and capers if desired. Enjoy!

 

Guest Blogger: James Madison Dietetics
Emily Salvaggio