This easy Honey Baked Chicken over a lemon rice and quinoa blend cooks all in one pan in the oven while you go about your business!
Hello! Today I’m bringing you a new dinner recipe plus dinner ideas from nine other talented bloggers. We came together to do a Mystery Basket Challenge where we each developed a recipe using at least three of ten ingredients. I can’t wait to show you what we all came up with!
I crammed five ingredients into this Honey Chicken over Lemon Rice, although the ginger is pretty understated, so it hardly counts. I call it lemon rice, but it’s really a rice and quinoa blend. Since white rice and quinoa take the same amount of time to cook, you can use as much or as little as you want of either as long as the total amount stays the same.
This easy dinner pretty much has everything I could want in a meal. It’s an all-in-one recipe with meat, starch, and vegetables all together. Better yet, it all cooks in one pan at the same time with almost zero effort on my part! You can hardly even call this cooking. It’s more like stirring and waiting.
Before I get to the recipe, do you want to see what the other ladies made? I can’t wait to try some of these amazing dinners too!
Bacon Wrapped Ginger Soy Chicken from Yellow Bliss Road
Quinoa & Kale Salad with Honey Ginger Dressing from Katie’s Cucina
Skinny One Pot Lemon Shrimp Alfredo from Julie’s Eats & Treats
Thai Coconut Soup from Yummy Healthy Easy
Slow Cooker Honey Garlic Ginger Chicken from Your Homebased Mom
Thai Shrimp Salad with Peanut Dressing from Will Cook for Smiles
Honey Baked Chicken Over Lemon Rice from The Weary Chef
Honey Baked Chicken and Potatoes from Cravings of a Lunatic
Bacon Wrapped Chicken Thighs with Honey Dijon Glaze from A Beautiful Bite
Honey Ginger Shrimp Skewers from Five Heart Home
Honey Baked Chicken over Lemon Rice
- Total Time: 1 hour 10 minutes
- Yield: 4 1x
Ingredients
- 1 cup white rice or quinoa (or a mix of the two)
- 1 teaspoon grated ginger (or substitute 1/2 tsp ground ginger)
- 1/2 teaspoon kosher salt
- 2 cups chicken broth
- 2 tablespoons fresh lemon juice (about 1/2 lemon)
- 16 ounces butternut squash cut into 1” cubes
- salt and pepper
- 1 tablespoon honey
- 2 tablespoons soy sauce
- 1 tablespoon fresh lemon juice
- sriracha to taste (optional)
- 1 1/2 pounds boneless, skinless chicken thighs
Instructions
-
Preheat oven to 350 degrees F.
-
Add rice/quinoa, ginger, salt, chicken broth, and 2 tablespoons lemon juice to a 9 x 13″ baking dish (or 8 x 11″ if you have one). Stir together rice mixture with a fork, especially taking care to incorporate the ginger well.
-
Spread diced squash over the rice/liquid mixture. Sprinkle squash lightly with kosher salt and freshly ground black pepper if desired.
-
In a medium bowl, whisk together honey, soy sauce, and remaining 1 tablespoon of lemon juice. Add 1/2 teaspoon of sriracha if desired (or more to taste). Add chicken thighs to the honey mixture, and toss to coat. (You can allow to marinate up to eight hours if you have the time, but it’s not necessary.) Arrange seasoned chicken in an even layer over the squash.
-
Cover pan tightly with foil, and bake in preheated oven for 45 minutes. Remove foil, and bake 15-20 minutes longer, until chicken is cooked through and almost all liquid is absorbed.
Notes
Since white rice and quinoa take the same amount of time to cook, you can use as much or as little as you want of either as long as the total amount stays the same.
- Prep Time: 10
- Cook Time: 60
Don’t miss these other oven-baked recipes:
Mari says
Where in the heck is the actual recipe…it just shows photos and comments and more recipes to choose from but not the actual recipe. It’s very frustrating!
Andi Gleeson says
I’m sorry, Mari! That was a mistake and definitely frustrating and annoying! I fixed the post, and you can take a shortcut just to the recipe here. Thanks for letting me know about this :)
Liz says
Andi, all nice recipes. You’re a great cook and we seem to like the same kind of food. Thanks Andi and have a super-duper weekend!
Andi Gleeson says
Thank you, Liz! Taste is so subjective, and it’s so nice to find someone with the same taste. I’m so grateful to have you as a reader! xo
Heather says
Whatbbrand quinoa do you use? My dish has been in oven at 350 for 45 minutes and very little liquid absorption:(. Just upped it to 400 to get it going as I invited company over and don’t want to wait all night to eat!!!
Andi says
Hi, Heather. The brand of quinoa shouldn’t matter, but a lot of cooking happens in that last 20 minutes after you remove the foil. I hope it turned out well for you and your guests. Please let me know!
Julie @ Julie's Eats & Treats says
LOVE one dish meals and this one looks fabulous! Never knew that about rice and quinoa cooking at the same time thanks for the tip!
Andi says
Thank you, Julie! :)
Phoebe @Feed Me Phoebe says
This recipe looks simply delicious – the perfect weeknight meal!
Andi says
Thanks so much, Phoebe!
Cate @ Chez CateyLou says
This chicken looks amazing! Such a delicious dinner! I love the Mystery Basket idea – it is so much fun to do little challenges like this with other bloggers!
Andi says
Thank you, Cate! Reminds me of the good ol’ days when I did mystery dish with you! xo
[email protected] says
Sounds like such a delicious dinner, Andi! Great flavors all around.
Andi says
Thank you, Lyuba!
Connie | URBAN BAKES says
Mmm this is definitely my type of dish! I would devour this lemon chicken since it’s one of my favorite seasoned chicken dishes!
Andi says
Thanks, Connie! I love savory lemon dishes too.
Kelley says
Oh gah.. this looks so good Andi! I love the butternut squash that you added in. And SO FUN to have a Mystery challenge! I want to play if yall do it again!
Andi says
Thanks, Kelley! I don’t know if it’s going to be a regular event or a one-time thing. I’ll let you know! xo
Heather | girlichef says
This is a fun idea for an event – I can’t resist a good challenge. And I love what you’ve chosen to make – this is exactly the kind of meal that my family loves. I love boneless, skinless chicken thighs…they’re so easy and so tasty.
Andi says
Thanks, Heather! I don’t usually like chicken thighs in dishes like soups or casseroles, but I love them on their own like this.
Beth says
Andi, I want to eat this for dinner now! It looks so juicy!
Andi says
Thanks, Beth! I love how moist chicken thighs stay when you cook them. Perfect for baking!
Kristin Bergthold says
This sounds like a perfect meal that my kids would love!
Andi says
Thanks, Kristin! This was a fun post. Thanks for including me :)