One Dish Delish Saucy Chicken and Veggies

Here comes a one dish baked chicken recipe – chicken thighs, veggies, spicy goodness! The sauce pulls this dish together and it’s one baking dish for easy clean-up! Serve it with some rice noodles or if you have meal prepped and have rice or quinoa already cooked – a quick reheat and you are ready to serve dinner.

The veggies in this dish can be anything you have in your fridge. I used broccoli, peppers and zucchini.

Broccoli is powerfully healthy veggie – it is a good source of protein (yes!) and fiber, contains potassium, calcium, selenium, magnesium, and iron, and a multitude of vitamins: A, E, C, K, and a range of B vitamins.

Bell Peppers – an antioxidant, low in calories, rich in vitamin C, VitE, VitA, folate, and potassium.

Zucchini contains water so it is great for digestion, it is an antioxidant, and a rich source of VitA, manganese and potassium.

You can adjust the heat in the spice by reducing the amount of the chili garlic sauce you use. Another way is to drizzle coconut kefir, yogurt or sour cream (for those who do not have dairy sensitivities) over the dish when serving. Leftovers of this dish are so good, cold or heated up!

As always, when you make this recipe, please post a photo of your One Dish Delish goodness and tag my IG account #RenataCollective or leave a comment with your thoughts!

Prep Time: 15 minutes / Cook time: 45 minutes / Serves: 4

Ingredients

5 Cloves Garlic - sliced
6-8 Large Boneless Skinless Chicken Thighs
3 Tablespoons Grapeseed Oil – divided (1½ Tablespoon for Chicken and 1½ Tablespoon for the Veggies)
3 Tablespoons Chili Garlic Sauce – available in most grocery stores - divided (1 Tablespoon for the Chicken and 2 Tablespoons for the sauce) (Reduce the amount to 2 tablespoons if you don’t like your food that spicy!)
1 /3 Cup Tamari – divided (1 teaspoon for the chicken and the remaining for the sauce)
1 Tablespoon Sesame Oil
2 Tablespoons Maple Syrup
2 Tablespoons Rice Vinegar
1 Tablespoon Fresh Ginger – grated or minced
2 Green Onions - finely chopped
1/3 Cup Water
2 Cups Broccoli - cut into florets
1 Half Red Bell Pepper - sliced
1 Half Orange Bell Pepper – sliced
1 Large Zucchini - cut into fries
¼ Cup Coconut Kefir – optional – Alternate: coconut yogurt or dairy yogurt if no dairy sensitivities

How It’s Made

Preheat your oven to 425° F.
Prepare a 9x11 baking dish. I like to season my baking dish with a splash of oil and then add a sprinkle of garlic powder and a grind of pepper on the oil.
Peel and slice your garlic and set it aside so it can work its nutritional magic!
In a medium bowl, whisk together 1½ Tablespoons of grapeseed oil, 1 Tablespoon of the chili garlic sauce, 1 tsp tamari, then add the chicken pieces and turn them in the sauce to coat each piece.
Place the chicken in the prepared seasoned baking dish and bake for 20 minutes.
While the chicken in baking, make the sauce. Whisk sauce ingredients together in a bowl: 1½ Tablespoon grapeseed oil, 2 Tablespoons chili garlic sauce, the remaining tamari, sesame oil, maple syrup, rice vinegar, ginger, green onions and water.
Next, in a medium bowl, toss the prepared veggies in a bit of grapeseed oil. When the chicken has cooked for 20 minutes, distribute the veggies over the chicken. Distribute the garlic slices on top. Bake for 10 minutes.
Pour the sauce over the chicken and veggies in the baking dish and cook for another 10-15 minutes.
When the chicken goes in to bake the last 10-15 minutes, get the water boiling to cook your rice noodles now or if you have rice or quinoa or another grain of your choice already cooked, reheat it.
After the last 10-15 minutes of baking, check the chicken by cutting into one of the larger thighs or best is to use a meat thermometer - the temperature of chicken must be 165° to know it’s cooked through.
Serve by placing the chicken on top of the noodles (or rice or quinoa), then arranging the veggies around the plate. Drizzle coconut kefir, yogurt or sour cream (for those who do not have dairy sensitivities) over the dish when serving if you want to lessen the heat of the chili garlic sauce used and reduce the spiciness.