Description
Honey Garlic Chicken and Roasted Veggies
Ingredients
4 boneless, skinless chicken breasts
1 lb baby carrots, halved
2 cups broccoli florets
1 medium sweet potato, thinly sliced
2 tbsp olive oil
3 tbsp honey
3 tbsp soy sauce
2 cloves garlic, minced
1 tsp Dijon mustard (optional)
Salt and black pepper, to taste
Fresh parsley, chopped (for garnish)
Directions
Preheat Oven:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Prepare the Veggies:
In a bowl, toss carrots, broccoli, and sweet potato slices with olive oil, salt, and pepper. Spread evenly on the baking sheet.
Season the Chicken:
Place the chicken breasts in the center of the baking sheet, surrounded by the veggies. Season with salt and pepper.
Make the Sauce:
In a small bowl, whisk together honey, soy sauce, garlic, and Dijon mustard. Drizzle half the mixture over the chicken and veggies.
Bake:
Bake for 25–30 minutes, flipping the veggies halfway through, until the chicken is cooked (165°F internal temperature).
Glaze and Serve:
Brush the chicken with the remaining honey garlic sauce and garnish with fresh parsley. Serve warm!
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Calories: 320 kcal per serving
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