Description
This sweet-and-savory dish packs in lean protein, colorful veggies, and a bold garlic-honey glaze—all while keeping your macros on point. Perfect for meal prep or an easy weeknight fix!
Ingredients
Honey Garlic Chicken
1.6 kg boneless, skinless chicken breast, cubed
4 tsp olive oil
1 tsp salt
2 tsp black pepper
2 tsp garlic powder
½ tsp chili flakes (optional)
6 garlic cloves, minced
80g light honey
60ml low-sodium soy sauce
2 tbsp rice vinegar or lemon juice
1 tbsp cornstarch + 2 tbsp water
Green onions + sesame seeds for garnish
Roasted Veggie Medley
1.5 kg chopped mixed vegetables (broccoli, carrots, bell peppers, zucchini)
2–3 tsp olive oil
Salt, pepper, smoked paprika, garlic powder to taste
Optional twist: Grated Parmesan + lemon zest after roasting
Instructions
Veggies: Toss in oil and seasoning. Roast at 425°F (220°C) for 25–30 mins, flipping halfway.
Chicken: Heat oil in a skillet. Sear chicken cubes until browned and cooked.
Sauce: Mix honey, soy sauce, vinegar, and garlic. Pour into skillet. Simmer, then stir in cornstarch slurry until thick.
Garnish with sesame seeds + green onions and serve alongside roasted veggies.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 470 / serving
- Sugar: 14g / serving
- Sodium: 550mg / serving
- Fat: 16g / serving
- Carbohydrates: 35g / serving
- Fiber: 5g / serving
- Protein: 46g / serving