Sheet Pan Honey Garlic Chicken and Veggies
Ingredients
Chicken + Veggies:
- 3 cups broccoli florets, cut into 1-inch pieces
- 1 medium red onion, cut into 1-inch pieces
- 1 large bell peppers (any color), cut into 1-inch pieces
- ½ cup diced carrots
- 1 ½ to 2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- Hot, cooked rice, for serving (optional)
Honey Garlic Sauce:
- 3 tablespoons olive oil
- 3 tablespoons low-sodium soy sauce (see note)
- 1 ½ tablespoons honey (see note)
- 1 teaspoon fresh lemon juice or red wine vinegar
- 4 cloves garlic, finely minced (see note)
- ½ teaspoon coarse, kosher salt
- ¼ teaspoon dried oregano
- ¼ teaspoon dried basil
- Pinch of black pepper
Instructions
- Preheat oven to 400 degrees F.
- Scatter the broccoli, red onion, bell peppers, and carrots across a half sheet pan (large, rimmed baking sheet).
- Pat the chicken pieces really dry with a paper towel. Place the chicken pieces over the top of the veggies.
- Whisk together all the sauce ingredients until well combined.
- Drizzle the sauce over the chicken and veggies. Toss lightly to combine.
- Bake for 15 to 17 minutes until the chicken is cooked through and veggies are tender. Give a toss to separate chicken pieces and distribute veggies and sauce.
- Season to taste with an additional sprinkle of salt and pepper, if needed (important!).
- Serve the chicken and veggies warm (serve over hot, cooked rice, if desired).
Notes
Honey: Increase the honey to two full tablespoons for a slightly sweeter sauce.
Garlic: Fresh garlic will give the best flavor, but 1/2 to 3/4 teaspoon garlic powder can be subbed in a pinch.
Salt: If using table salt, cut salt in half (to 1/4 teaspoon). If using full-sodium soy sauce, cut the salt in half.