In my original guide on meal prepping, I wrote about my love for the oven. I find it to be the quickest, easiest, and cleanest way of preparing my meals. The best part is that there’s no continuous stirring, flipping, or mixing. I just set my timer and get cracking on preparing other parts of my meal for the week. With a 40 minute bake time, this recipe leaves you with delicious chicken and 40 minutes of golden prepping time!
Use those 40 precious minutes to prepare a veggie and a carb to pair this chicken with. There’s no correct or incorrect way to prep. Chose foods that you enjoy and that fit your nutritional goals. I like to pair this chicken with sriracha potatoes and asian-style green beans. It also pairs well with rice, quinoa, broccoli, and snap peas. Don’t be afraid to experiment! Try out this recipe and let me know what you think. Hopefully you’ll enjoy it as much as I do!
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Sweet and Spicy Chicken Drumsticks
10 Chicken Drumsticks
4 Tablespoons of Honey
2 Tablespoons of Reduced Sodium Soy Sauce
1 Tablespoon of Sriracha Sauce (Less or More Based on Your Preference)
1/2 Teaspoon of Sesame Oil
1 Teaspoon of Garlic Powder
1 Teaspoon of Onion Powder
1/4 Teaspoon of Ginger (Freshly Grated or Powdered) [Optional]
2 Teaspoons of Sesame Seeds [Optional]
- Line baking dish with parchment paper or greased aluminium foil and preheat oven to 375° F.
- If you want to get rid of excess fat, remove the skin from the chicken. If not, skip this step entirely.
- Combine all ingredients except for chicken in a medium to large sized bowl. Stir.
- Add chicken and mix until all pieces are coated evenly.
- Transfer chicken onto baking dish leaving space between each piece. Place in preheated oven.
- After about 20 minutes, brush any remaining marinade onto the chicken. Continue baking for an additional 20 minutes or until the internal temperature reaches at least 165°F (74° C).
Nutritional Information (Per Drumstick):
4 g Fat
8 g Carb
12 g Protein