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Honey Baked Chicken over Lemon Rice - A healthy, heart, easy dinner!

Honey Baked Chicken over Lemon Rice

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  • Total Time: 1 hour 10 minutes
  • Yield: 4 1x




  1. Preheat oven to 350 degrees F.
  2. 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.
  3. Spread diced squash over the rice/liquid mixture. Sprinkle squash lightly with kosher salt and freshly ground black pepper if desired.
  4. 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.
  5. 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.

  • Author: Andi
  • Prep Time: 10
  • Cook Time: 60