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Honey Garlic Chicken
with 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:
  • 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
  • Bragg's / coconut aminos - 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. Kale / Garlic - Prep as directed. Store separately. (Can be done up to 5 days ahead)
  3. Cabbage / Parsley - Prep as directed. Store separately. (Can be done up to 2 days ahead)
  4. 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 aminos. 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. Serve chicken with pan sauce spooned over top. Enjoy salad on the side.



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