Honey and Soy Chicken with Pasta Salad
Elevate your weeknight dinner game with this Honey and Soy Chicken with Pasta Salad recipe—an irresistible fusion of sweet, savory, and fresh flavors. Juicy, golden-brown chicken thighs are marinated in a delectable blend of soy sauce, honey, garlic, and ginger, then glazed to perfection for a sticky, caramelized finish. Paired with a vibrant pasta salad packed with crisp cucumbers, juicy cherry tomatoes, tangy feta cheese, and a zesty lemon dressing, this dish strikes the perfect balance of indulgence and refreshment. Ready in under an hour, this crowd-pleasing recipe is ideal for busy weeknights or casual gatherings. Whether for a family meal or easy entertaining, this honey-soy chicken and pasta duo promises to be a hit!
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Recipe Information
Ingredients
- 4 pieces Chicken thighs (boneless, skinless)
- 4 tablespoons Soy sauce
- 3 tablespoons Honey
- 2 pieces Garlic cloves (minced)
- 1 teaspoon Ginger (grated)
- 2 tablespoons Olive oil
- 250 grams Rotini (or any short pasta)
- 1 cup Cherry tomatoes (halved)
- 1 cup Cucumber (diced)
- 0.5 piece Red onion (thinly sliced)
- 0.5 cup Feta cheese (crumbled)
- 2 tablespoons Fresh parsley (chopped)
- 2 tablespoons Lemon juice
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
In a small bowl, whisk together soy sauce, honey, minced garlic, grated ginger, and 1 tablespoon of olive oil to create the marinade.
Place the chicken thighs in a shallow dish and pour the marinade over them. Cover and refrigerate for at least 15 minutes (or up to 3 hours for better flavor).
While the chicken marinates, cook the pasta in a large pot of salted boiling water according to the package instructions until al dente. Drain, rinse with cold water, and set aside.
Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Remove the chicken from the marinade (reserving the marinade) and cook for 5-7 minutes per side, or until golden brown and fully cooked (165°F internal temperature).
Pour the reserved marinade into the skillet and cook for an additional 2-3 minutes, letting it reduce slightly to form a glaze. Move the chicken to a plate and let it rest.
In a large mixing bowl, combine the cooked pasta, cherry tomatoes, cucumber, red onion, feta cheese, and parsley.
In a small bowl, whisk together lemon juice, salt, and black pepper. Drizzle the dressing over the pasta salad and toss to combine.
Slice the chicken thighs and serve alongside the pasta salad. Drizzle any remaining skillet glaze over the chicken for extra flavor.
Nutrition Facts
Calories |
419 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.7 g | 21% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 101 mg | 34% | |
| Sodium | 1113 mg | 48% | |
| Total Carbohydrate | 39.3 g | 14% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 16.7 g | ||
| Protein | 27.7 g | 55% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 134 mg | 10% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 528 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
