Sheet Pan Honey Garlic Chicken and Veggies
This Sheet Pan Honey Garlic Chicken and Veggies recipe is a quick one-pan dinner that's perfect for busy weeknights, simple prep, and easy cleanup.
Servings: 4
Ingredients
- 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
- 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
Instructions
- Preheat the oven to 425°F. If you'd like faster cleanup, line a large sheet pan with parchment paper.
- In a small bowl, whisk together the garlic powder, paprika, black pepper, minced garlic, cornstarch, honey, and soy sauce until the sauce is smooth and well combined.
- Cut the broccoli into 1-2 inch bite-sized florets and chop the yellow bell pepper into 1-inch pieces so the vegetables cook evenly.
- Cut the chicken breasts into 1 inch strips or bite-sized pieces.
- Add the chicken, broccoli, carrots, and bell pepper to a large mixing bowl. Pour the honey garlic sauce over the top and toss until everything is evenly coated.
- Spread the chicken and veggies on the prepared sheet pan, then spoon any remaining sauce over the top.
- Bake for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the carrots are fork-tender.
- Serve over steamed rice or noodles.