Baked Honey Garlic Chicken Noodles (Gluten Free) Recipe
This delicious Baked Honey Garlic Chicken Noodles recipe combines tender chicken breast, gluten-free spaghetti, and mixed vegetables in a flavorful honey garlic sauce. Baking the dish allows the flavors to meld beautifully while keeping the chicken juicy and the noodles perfectly cooked. It’s a wholesome gluten-free meal that’s easy to prepare and sure to satisfy the whole family.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Gluten Free
- Diet: Gluten Free
Ingredients
Pasta and Protein
- 8 oz gluten-free spaghetti (I use Jovial brown rice spaghetti)
- 1 lb chicken breast, cubed
- Salt and pepper, to taste
Vegetables and Garnish
- 1 cup mixed vegetables (shredded carrots and peas)
- 2 tbsp green onion, chopped
Sauce
- 2 cups chicken broth
- 1 cup coconut aminos
- 2 tsp rice vinegar
- 3 cloves garlic, minced
- 1 thumb ginger, grated
- 2 tbsp honey
Instructions
- Preheat and Prepare Dish: Preheat your oven to 400°F (200°C). Grease a 9×13” baking dish thoroughly with avocado oil spray to prevent sticking.
- Assemble Ingredients: Place the uncooked gluten-free spaghetti into the baking dish without breaking the strands. Layer the cubed chicken breast on top and season with salt and pepper. Add your mixed vegetables evenly over the chicken.
- Add Sauce Components: Pour chicken broth, coconut aminos, rice vinegar into the dish. Add minced garlic, grated ginger, and honey. Lightly mix these ingredients in the baking dish to combine the flavors without breaking the spaghetti.
- First Bake: Cover the baking dish and bake in the preheated oven for 15 minutes. Remove and carefully stir the mixture to prevent noodles from sticking. Cover again and bake another 15 minutes.
- Second Stir and Bake: Remove the dish, toss the ingredients again, and rotate the pasta. Return to the oven for 10 more minutes covered.
- Final Bake and Crisp: Remove the cover and check for doneness of noodles and chicken (the internal temperature of chicken should reach 165°F). Bake uncovered for another 5 minutes to crisp the chicken and vegetables slightly.
- Finish and Serve: Remove from the oven, stir thoroughly to mix and allow the sauce to thicken from the pasta starch. Serve hot topped with freshly chopped green onions.
Notes
- Do not break the spaghetti when placing it in the baking dish; this helps with even cooking and presentation.
- Make sure the chicken reaches an internal temperature of 165°F to ensure it is safely cooked.
- The starch released from the gluten-free spaghetti thickens the sauce as it cooks and is stirred.
- Feel free to substitute mixed vegetables according to preference or what’s available.
- The coconut aminos provide a gluten-free alternative to soy sauce while adding a savory depth.
- Use avocado oil spray or another high smoke point oil for greasing the baking dish to avoid sticking.
