Description
A wholesome, crowd-pleasing sheet-pan dinner featuring juicy bite-sized chicken breasts glazed in a sticky, sweet-and-savory honey garlic sauce. Paired with perfectly caramelized broccoli, carrots, and red bell peppers, this meal is healthy, flavorful, and incredibly simple to prepare, making it the ultimate solution for busy weeknights when you want to spend less time in the kitchen and more time enjoying delicious food with your family.
Ingredients
1.5 lbs boneless, skinless chicken breasts, cut into bite-sized chunks
2 cups broccoli florets
2 large carrots, peeled and sliced into coins
1 red bell pepper, chopped into 1-inch pieces
3 tablespoons honey
4 cloves garlic, minced
3 tablespoons low-sodium soy sauce
1 tablespoon olive oil
1/2 teaspoon ground ginger
Salt and black pepper to taste
Instructions
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Place the broccoli, carrots, and bell peppers on the baking sheet, drizzle with olive oil, season with salt and pepper, and toss to coat; roast for 10 minutes.
While the vegetables roast, whisk together the honey, minced garlic, soy sauce, and ground ginger in a small bowl.
Move the vegetables to the sides of the pan and place the chicken chunks in the center.
Brush or pour the sauce generously over the chicken.
Return the pan to the oven and roast for another 12–15 minutes until the chicken is cooked through and the sauce is bubbling and slightly thick.
Serve immediately over rice or quinoa.
Notes
Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
- Prep Time: 15
- Cook Time: 25
- Category: Recipes
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 350
- Sugar: 18g
- Sodium: 650mg
- Fat: 8g
- Saturated Fat: 1.5g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 85mg