Description
Honey Garlic Chicken Sheet Pan Dinner
Ingredients
4 boneless, skinless chicken breasts
2 cups broccoli florets
2 large carrots, sliced into rounds
1 lb baby potatoes, halved
3 tbsp olive oil
2 tsp garlic powder
Salt and black pepper, to taste
Honey Garlic Sauce:
1/4 cup honey
3 tbsp soy sauce
2 tbsp minced garlic
1 tbsp Dijon mustard (optional)
1 tsp cornstarch + 1 tbsp water (slurry)
Directions
Prep the veggies:
Preheat oven to 400°F (200°C). Toss potatoes, carrots, and broccoli in olive oil, garlic powder, salt, and pepper. Arrange them on a large sheet pan.
Season the chicken:
Rub chicken breasts with olive oil, salt, and pepper. Place them on the sheet pan among the veggies.
Make the sauce:
In a small bowl, whisk together honey, soy sauce, minced garlic, and Dijon mustard. Brush half of the sauce over the chicken.
Roast it up:
Bake for 20 minutes. Remove from oven, brush chicken with more sauce, and toss the veggies. Bake for an additional 10-15 minutes until chicken is cooked through (internal temp 165°F/75°C).
Thicken the sauce:
While the chicken bakes, heat the remaining sauce in a small saucepan. Stir in the cornstarch slurry and simmer until thickened.
Serve and enjoy:
Drizzle the thickened sauce over the chicken and veggies. Garnish with fresh parsley for a pop of color!
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 4
Calories: 350 kcal per serving
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