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
- 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
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.
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: