Honey Garlic Chicken Veggies (Printable)
Tender chicken with honey garlic glaze paired with roasted colorful vegetables for a hearty meal.
# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts (5.3 oz each)
02 - 1 tablespoon olive oil
03 - 1 teaspoon kosher salt
04 - ½ teaspoon black pepper
→ Honey Garlic Sauce
05 - 3 tablespoons honey
06 - 3 tablespoons low-sodium soy sauce (use gluten-free if required)
07 - 2 tablespoons olive oil
08 - 4 garlic cloves, minced
09 - 1 tablespoon apple cider vinegar
10 - ½ teaspoon crushed red pepper flakes (optional)
→ Vegetables
11 - 2 cups broccoli florets
12 - 2 cups baby carrots, halved lengthwise
13 - 1 red bell pepper, sliced
14 - 1 yellow bell pepper, sliced
15 - 1 small red onion, sliced
16 - 2 tablespoons olive oil
17 - ½ teaspoon salt
18 - ¼ teaspoon black pepper
# Directions:
01 - Heat oven to 425°F. Line a large sheet pan with parchment paper or foil for easier cleanup.
02 - Whisk honey, soy sauce, 2 tablespoons olive oil, minced garlic, apple cider vinegar, and crushed red pepper flakes in a bowl; set aside.
03 - Place chicken breasts on one side of the sheet pan. Drizzle with 1 tablespoon olive oil and season both sides with kosher salt and black pepper.
04 - Arrange broccoli, carrots, bell peppers, and red onion on the other side of the pan. Drizzle with 2 tablespoons olive oil, season with salt and pepper, then toss gently to coat.
05 - Spoon half the honey garlic sauce over the chicken breasts. Reserve the remaining sauce for serving.
06 - Roast for 25 to 30 minutes until chicken reaches 165°F internally and vegetables are tender and caramelized, stirring vegetables halfway through cooking.
07 - Remove pan from oven and allow chicken to rest for 5 minutes before slicing.
08 - Drizzle the reserved honey garlic sauce over the chicken and vegetables prior to serving.
# Expert Advice:
01 -
- Everything cooks on one pan, which means minimal cleanup and maximum time to actually enjoy your meal.
- The honey garlic glaze gets sticky and caramelized in all the right ways, making even simple chicken feel restaurant-worthy.
- You can swap vegetables based on what's in your crisper drawer, so it works year-round without feeling repetitive.
02 -
- Don't skip patting the chicken dry before seasoning it—wet chicken steams instead of browning, and browning is where the flavor lives.
- Stir those vegetables halfway through cooking, otherwise the ones touching the pan burn while the others barely soften.
03 -
- Use parchment paper instead of foil if you like your vegetables to caramelize more aggressively without the foil getting stuck to them.
- Make the sauce the night before and refrigerate it, then bring it to room temperature before roasting so the chicken cooks evenly.