Sheet Pan Honey Garlic Chicken and Vegetables

This easy sheet pan honey garlic chicken and vegetable recipe is a flavorful one-pan meal that comes together very quickly. Perfect for a weeknight!

Colorful, light, and fresh, this sheet pan meal is a real winner, and the ingredients can be varied in a variety of ways depending on what you have on hand.

Why You’ll Love These Sheet Pan Meals

Enjoy this easy weeknight dinner! This meal is one of the best meals for many reasons.

1. It comes together quickly. All it takes is a little cutting and less than 20 minutes of cooking time.
2. Everything is cooked together. on one sheet pan at the same time. Easy preparation and easy cleanup!
3. The taste is incredible! The slightly salty, citrusy honey garlic sauce is really delicious served with chicken and vegetables.
4. At the end of cooking, a delicious, light sauce is served on the pan with chicken and vegetables. Serve chicken and vegetables right from the sheet pan.
5. The chicken and vegetables are fantastic. It’s delicious on its own or served with warm rice.

main ingredients

• broccoli: Trim the tough stems of broccoli and use florets.
• Red Onion: You can also use other types of onions, such as shallots or sweet onions.
• pimento: You can use any color or variety of bell peppers. Plant and seed the peppers before cutting them into 1-inch pieces.
• carrots: Carrots take the longest to cook, so cut them into small pieces.
• chicken: I use boneless, skinless chicken breasts in this recipe. You can also use chicken tenders or boneless, skinless chicken thighs.
• I am a willow tree: The recipe calls for low-sodium soy sauce. If using low-sodium soy sauce, cut the salt in the recipe in half.
• honey: For a slightly sweeter sauce, increase salt to 2 tablespoons.
• Lemon juice: This ingredient takes away the rich flavor of the sauce, so don’t leave it out! You can substitute red wine vinegar for lemon juice.
• garlic: Fresh garlic gives the best flavor, but you can also add a pinch of 1/2 to 3/4 teaspoon garlic powder.

Vegetables are great for this sheet pan meal.. Change it as you wish. Some vegetables, such as potatoes, may not work as well because they take quite a while to cook, so choose vegetables that cook in about the same time and cut them into similar sizes.

A few additional notes

• If you want vegetables and chicken with a more golden color, Separate ingredients between two sheet pans (or one larger 3/4-size sheet pan) and bake with convection baking, or rotate pans halfway through cooking.
• This recipe can be easily doubled. Cook on two or more sheet pans.
• For more delicious chicken and vegetables, Double the sauce (or cook additional sauce on the stove and serve on the side).

I hope you enjoy a bright and healthy dinner.! This is one of our new absolute favorites!

Sheet Pan Honey Garlic Chicken and Vegetables

produce: 6 night soil

Preparation time: 20 minute minute

Cooking time: 17 minute minute

Total Time: 37 minute minute

Chicken + Vegetables:

• 3 cup Broccoli florets, cut into 1-inch pieces
• 1 middle Red onion, cut into 1-inch pieces
• 1 large in size Bell peppers (any color), cut into 1-inch pieces.
• ½ cup finely chopped carrots
• 1 ½ to 2 pound Cut boneless, skinless chicken breast into 1-inch pieces.
• Warm rice, for serving (optional)

Honey Garlic Sauce:

• 3 tablespoon olive oil
• 3 tablespoon Low-sodium soy sauce (see notes)
• 1 ½ tablespoon Honey (see notes)
• 1 teaspoon Fresh lemon juice or red wine vinegar
• 4 cloves Finely chopped garlic (see notes)
• ½ teaspoon coarse kosher salt
• ¼ teaspoon dried oregano
• ¼ teaspoon dried basil
• a pinch of pepper

cooking modePrevent your screen from going dark

• Preheat oven to 400°F.

• Spread broccoli, red onions, bell peppers, and carrots on a half-sheet pan (large rimmed baking sheet).

• Pat the chicken pieces completely dry with paper towels. Place the chicken pieces on top of the vegetables.

• Mix all sauce ingredients until well combined.

• Drizzle sauce over chicken and vegetables. Stir gently to combine.

• Roast until chicken is cooked through and vegetables are tender, 15 to 17 minutes. Toss to separate chicken pieces and distribute vegetables and sauce.

• Season with additional salt and pepper to taste, if needed (important!).

• Serve the chicken and vegetables warm (over hot cooked rice, if desired).

honey: For a slightly sweeter sauce, increase the honey to 2 tablespoons.
garlic: Fresh garlic gives the best flavor, but you can also add a pinch of 1/2 to 3/4 teaspoon garlic powder.
salt: If using table salt, cut the salt in half (up to 1/4 teaspoon). If using low-sodium soy sauce, cut the salt in half.

lecture: main course

cooking: American

method: baking

clothing material: 1 clothing material, calorie: 228calorie, carbohydrate: 13g, protein: 27g, province: 8g, Saturated Fat: 1g, Cholesterol: 73mg, sodium: 638mg, fiber: 2g, sugar: 8g

Recipe Source: At Mel’s Kitchen Cafe