Sheet Pan Honey Garlic Chicken and Veggies

A waft of sweet and savory fills the kitchen as Sheet Pan Honey Garlic Chicken and Veggies bakes to perfection. This dish, ready in just about 30 minutes, combines tender chicken and colorful vegetables coated in a luscious honey garlic sauce, making it a wonderful weeknight dinner option. The beauty of this meal lies in its simplicity and flavor, proving that tasty doesn’t have to be complicated.

This recipe is perfect for busy families or anyone looking to whip up a quick, healthy meal. It’s great for weeknight dinners and makes for easy leftovers. You can prepare the sauce ahead of time or store leftovers in the fridge for a quick lunch.

Why You’ll Love This Recipe

• One-pan cleanup saves you time and effort.
• The honey garlic sauce adds a delightful sweetness.
• The vegetables remain crisp-tender and vibrant.
• Cooking at high heat ensures flavorful, juicy chicken.

What You’ll Need

You’ll need the following ingredients to bring this dish together:

For the Sauce

• 1 tsp garlic powder
• 1 tsp paprika
• 1 tsp black pepper
• 3 tbsp minced garlic
• 1 tbsp corn starch
• 1/3 cup honey
• 1/3 cup soy sauce

For the Chicken and Veggies

• 1 ½ pounds boneless skinless chicken breasts, cut into 1 inch slices
• 2 cups broccoli florets
• 2 cups baby carrots
• 1 yellow bell pepper, cut into 1 inch pieces

Note: Fresh vegetables yield the best texture.

Substitutions & Swaps

• Honey can be replaced with maple syrup.
• Soy sauce is swap-able with tamari for gluten-free.
• Use any mixed vegetables you have on hand.
• Chicken can be substituted with firm tofu for a vegetarian option.

How to Make It

Follow these straightforward steps to create your dish:

Preheat

Preheat the oven to 425 degrees F. Line a baking sheet with parchment if you’d like easier cleanup.

Mix Sauce

In a small bowl, mix the garlic powder, black pepper, paprika, minced garlic, corn starch, honey, and soy sauce until well combined.

Prepare Veggies

Cut the broccoli into 1-2 inch pieces, and cut the bell pepper into 1 inch pieces.

Slice Chicken

Cut the chicken into 1 inch slices.

Toss Ingredients

Add the veggies and chicken to a large bowl, pour the sauce over everything, and toss to coat evenly.

Arrange and Bake

Arrange everything on the baking sheet, then drizzle any excess sauce over it. Bake for about 20 minutes or until the chicken is cooked through and the carrots are tender.

How to Store It

Fridge: Store in an airtight container for up to 4 days.
Freezer: No, the veggies can become mushy.
Reheat: Microwave for 1-2 minutes or until warm.

Tips for Best Results

• Ensure your veggies are cut uniformly for even cooking.
• If you like more sauce, double the sauce ingredients.
• Check the chicken for doneness with a meat thermometer (165°F).
• Serve immediately for the best flavor and texture.

Serving Suggestions

• Serve over steamed rice or noodles for a complete meal.
• Pair with a simple side salad for extra freshness.
• Great for meal prep or a potluck gathering.