Honey Garlic Chicken
with kale and cabbage salad with roasted beets

Name: Honey Garlic Chicken
Cook time: 120 min
Total time: 120 min
Yield: 4
Ingredients: 2 cloves Garlic, chopped; 1 Tbsp Parsley, fresh, chopped; 1 lb Chicken breasts, boneless and skinless, halved; 4 Tbsp Butter; 2 Tbsp Lemon juice; 2 Tbsp Honey; 1 Tbsp Bragg's / coconut aminos; 1 Tbsp Oil, cooking; 3 Beets, medium; for roasting Foil; 6 leaves Kale, large curly leaf, stems removed and leaves thinly sliced; 1/2 head Cabbage, small and red, thinly sliced or shredded; 2 Tbsp Vinegar, balsamic; 2 tsp Mustard, Dijon; 3 Tbsp Oil, olive; 1/4 cup Almonds, sliced

Active: 35 Total: 120

Original GF Paleo Vegetarian

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.

Proteins

Chicken, non-ground

Cuisines

American

Ingredients

Metric

Servings:

Honey Garlic Chicken:

Garlic - 2 cloves , chopped
Parsley, fresh - 1 Tbsp , chopped
Chicken breasts, 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
Foil - for roasting
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

Prep

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)
Kale / Garlic - Prep as directed. Store separately. (Can be done up to 5 days ahead)
Cabbage / Parsley - Prep as directed. Store separately. (Can be done up to 2 days ahead)
Chicken - Slice chicken in half. Season and tenderize with a fork. (Can be done 1 day ahead)

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Make

Heat oven to 400F / 204C degrees.
Combine garlic, parsley, butter, lemon juice, honey, and aminos. Heat in microwave until butter is melted.
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 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.
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.
Toss cabbage and kale with beets and almonds.
Serve chicken with pan sauce spooned over top. Enjoy salad on the side.

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