One Pan Glazed Chicken & Veggie Bowl - Marion's Kitchen

honey

🥗Healthier: agave syrup

💰Cheaper: brown sugar

Agave syrup provides sweetness with fewer calories.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free while liquid aminos are often cheaper.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier but canola oil is more budget-friendly.

chicken breast

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is plant-based while chicken thighs are less expensive than breasts.

Prepare the marinade and mix it with chicken thigh pieces.

Heat a pan and add the marinated chicken, pressing down with a lid to ensure contact with the pan.

Cook the chicken until browned, about 4-5 minutes, then remove and let it rest.

Empty most of the oil and chicken fat from the pan.

Add frozen corn kernels to the pan and scrape up the browned bits from the bottom.

Add pine nuts to the corn and cook until they take on color, then remove them from the pan.

Return the pan to heat, add broccoli and a little water, cover with a lid, and steam for about 3 minutes.

Add red cabbage and some extra marinade to the broccoli, then return the corn and pine nuts to the pan.

Toss everything together until combined, ensuring the cabbage remains crunchy.

Slice the rested chicken and serve it on top of the vegetable mixture, garnished with pea tendrils and basil.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens