Honey Garlic Chicken Veggies (Printable)
Tender chicken with honey garlic glaze roasted with a vibrant mix of broccoli, carrots, and bell peppers.
# What you'll need:
→ Chicken
01 - 4 boneless, skinless chicken breasts (5.3 ounces 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 (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 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or foil for easier cleanup.
02 - In a small bowl, whisk together honey, soy sauce, 2 tablespoons olive oil, minced garlic, apple cider vinegar, and crushed red pepper flakes. Set aside.
03 - Arrange 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 - Place broccoli, carrots, bell peppers, and red onion on the opposite side of the pan. Drizzle with 2 tablespoons olive oil, season with salt and pepper, and toss gently to coat.
05 - Spoon half of the honey garlic sauce over the chicken breasts, reserving the other half for serving.
06 - Roast for 25 to 30 minutes until chicken reaches an internal temperature of 165°F and vegetables are tender with slight caramelization. Stir vegetables halfway through cooking.
07 - Remove from oven, let chicken rest for 5 minutes, then slice.
08 - Drizzle the reserved honey garlic sauce over both chicken and vegetables before serving.
# Expert Suggestions:
01 -
- Everything cooks on one pan, which means less cleanup and way fewer dishes to stress about later.
- The honey garlic sauce caramelizes just enough to make ordinary chicken breasts taste restaurant-quality.
- Roasted vegetables get slightly crispy edges while staying tender inside, which is honestly the perfect texture.
02 -
- Don't skip the resting time after roasting, even though it feels like you're done—it's what keeps the chicken from drying out the second you cut it.
- Stir the vegetables halfway through cooking, because the ones touching the pan will cook faster and brown more than the ones on top, and stirring keeps everything evenly tender and caramelized.
03 -
- Pat your chicken dry before seasoning it, because surface moisture prevents browning and that golden crust is what makes everything taste better.
- Divide your glaze in half before starting so you're not tempted to pour it all on the chicken at once, which means you'll have sauce left to finish with instead of watching it burn in the oven.