Sheet Pan Honey Garlic Chicken & Veg (Print Version)

Bite-sized chicken and spring vegetables roasted in a sweet-savory honey garlic glaze. Simple, colorful, and ready in under an hour.

# Components:

→ Protein

01 - 1.1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces

→ Vegetables

02 - 1 red bell pepper, sliced
03 - 1 yellow bell pepper, sliced
04 - 5 oz sugar snap peas, trimmed
05 - 5 oz asparagus, trimmed and cut into 2-inch pieces
06 - 1 small red onion, cut into wedges
07 - 7 oz baby carrots, halved lengthwise

→ Sauce

08 - 4 tablespoons honey
09 - 3 tablespoons low-sodium soy sauce
10 - 2 tablespoons olive oil
11 - 3 garlic cloves, minced
12 - 1 tablespoon rice vinegar or apple cider vinegar
13 - 1 teaspoon freshly grated ginger
14 - 0.5 teaspoon black pepper

→ Garnish

15 - 2 tablespoons chopped fresh parsley or cilantro
16 - 1 teaspoon toasted sesame seeds, optional
17 - Cooked rice or quinoa, optional for serving

# Directions:

01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or foil for easier cleanup.
02 - In a medium bowl, whisk together honey, soy sauce, olive oil, minced garlic, ginger, vinegar, and black pepper until well combined.
03 - Add chicken pieces to the bowl with sauce and toss to coat evenly. Allow to marinate for 10 minutes if time permits.
04 - Distribute all vegetables and chicken pieces in a single layer on the prepared sheet pan. Drizzle any remaining sauce over everything and toss gently to combine.
05 - Roast in the preheated oven for 20 to 25 minutes, stirring halfway through, until chicken is cooked through and vegetables are tender and slightly caramelized.
06 - Remove from oven. Garnish with fresh parsley or cilantro and toasted sesame seeds if using. Serve hot with rice or quinoa if desired.

# Expert Advice:

01 -
  • Everything cooks on one pan, so cleanup is as easy as dinner itself.
  • The honey garlic sauce clings to every piece, turning simple ingredients into something that tastes restaurant-worthy.
  • You can swap in whatever vegetables are sitting in your crisper drawer and it still works.
  • It reheats beautifully, which means leftovers for lunch without any sad, soggy regrets.
02 -
  • Don't crowd the pan or the vegetables will steam instead of roast, and you'll miss out on those caramelized edges.
  • Stir halfway through, or the pieces on the edges will burn while the center stays pale and sad.
  • If your chicken pieces are uneven sizes, the smaller ones will dry out before the bigger ones finish, so take a minute to cut them evenly.
  • Let the pan cool for a few minutes before serving so the sauce thickens slightly and clings better to everything.
03 -
  • Use a large enough sheet pan so nothing overlaps, or roast in two pans if needed.
  • Toss the vegetables in the sauce right before roasting instead of letting them sit, or they'll release water and turn soggy.
  • For extra caramelization, switch the oven to broil for the last two minutes and watch it closely so nothing burns.
  • If you want the sauce even thicker, pour the pan juices into a small pot and simmer for a minute or two before drizzling back over the top.
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