Description
Sheet Pan Honey Garlic Chicken and Veggies
Ingredients
For the Chicken and Veggies:
4 boneless, skinless chicken breasts
3 cups broccoli florets
2 large carrots, sliced
1 cup baby potatoes, halved
2 tbsp olive oil
Salt and black pepper to taste
1 tsp garlic powder
1/2 tsp paprika
For the Honey Garlic Sauce:
1/4 cup honey
2 tbsp soy sauce (or tamari for gluten-free)
2 cloves garlic, minced
1 tbsp apple cider vinegar
1 tsp Dijon mustard
For Garnish:
Fresh parsley, chopped
Directions
Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
Prepare the Veggies: Place the broccoli, carrots, and potatoes on the baking sheet. Drizzle with olive oil, sprinkle with garlic powder, paprika, salt, and pepper, and toss to coat.
Add the Chicken: Place the chicken breasts on the baking sheet alongside the veggies. Season the chicken with salt, pepper, and a light drizzle of olive oil.
Make the Sauce: In a small bowl, whisk together honey, soy sauce, garlic, apple cider vinegar, and Dijon mustard. Brush half of the sauce over the chicken.
Bake: Bake for 20 minutes. Remove from the oven, brush the chicken with the remaining sauce, and return to the oven for another 10-15 minutes, or until the chicken is cooked through (internal temp 165°F/74°C) and the veggies are tender.
Serve and Garnish: Garnish with fresh parsley and serve warm. Pair with crusty bread or rice for a complete meal. Enjoy!
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 4
Calories: ~320 kcal per serving
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