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Honey Garlic Chicken
with quinoa / kale and cabbage salad with roasted beets

Active: 35 min Total: 2 hr
There's a lot to like about the flavorful honey, garlic and parsley butter used to top the chicken in this quick dinner. Serve the chicken with a hearty winter salad of roasted beets and kale.


Honey Garlic Chicken with Farro:
  • Quinoa, uncooked - 3/4 cup
  • Stock, any type - 1 1/2 cups
  • Garlic - 2 cloves , chopped
  • Parsley, fresh - 1 Tbsp , chopped
  • Chicken breast, boneless and skinless - 1 lb , halved
  • Butter - 4 Tbsp
  • Lemon juice - 2 Tbsp
  • Honey - 2 Tbsp
  • Tamari - 1 Tbsp
  • Oil, cooking - 1 Tbsp
Kale and Cabbage Salad with Roasted Beets:
  • Beets, medium - 3
  • Kale, large curly leaf - 6 leaves , stems removed and leaves thinly sliced
  • Cabbage, small and red - 1/2 head , thinly sliced or shredded
  • Vinegar, balsamic - 2 Tbsp
  • Mustard, Dijon - 2 tsp
  • Oil, olive - 3 Tbsp
  • Almonds, sliced - 1/4 cup


  1. Beets - Heat oven to 400F / 204C. Scrub and then trim off ends, place into a baking dish, and fill with about 1/2” of water. Cover with foil and roast for 45 to 60 minutes, depending on size of beets. Once they’re cool enough to handle, peel off skin with the side of a spoon and chop into bite-sized pieces. (Can be done up to 5 days ahead)
  2. Quinoa - (Skip if quinoa was made ahead for Wednesday.) Combine quinoa with stock in a saucepan. Add some salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. (Can be done up to 5 days ahead)
  3. Kale / Garlic - Prep as directed. Store separately. (Can be done up to 5 days ahead)
  4. Cabbage / Parsley - Prep as directed. Store separately. (Can be done up to 2 days ahead)
  5. Chicken - Slice chicken in half. Season and tenderize with a fork. (Can be done 1 day ahead)

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  1. Heat oven to 400F / 204C degrees.
  2. Combine garlic, parsley, butter, lemon juice, honey and Tamari. Heat in microwave until butter is melted.
  3. Heat a oven-safe skillet over medium-high heat. Add cooking oil and then chicken to heated oil. Sear on one side until golden brown (don’t don’t cook it all the way through), ~2 minutes. Flip chicken and pour garlic-butter mixture over top. Cover pan with a lid or with foil. Transfer chicken to the oven and continue cooking until chicken is cooked through, 8 to 10 minutes.
  4. While chicken cooks, whisk together vinegar, mustard and olive oil. Add cabbage and kale and toss to combine. You can gently “massage” the dressing into the kale and cabbage for a more tender salad.
  5. Toss cabbage and kale with beets and almonds.
  6. Reheat quinoa if made ahead.
  7. Serve chicken over quinoa with pan sauce spooned over top. Enjoy salad on the side.



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