Description
A simple yet flavorful meal featuring tender chicken and crisp vegetables, all roasted together with a sweet and savory honey garlic glaze.
Ingredients
Scale
- 1.1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 5 oz sugar snap peas, trimmed
- 5 oz asparagus, trimmed and cut into 2-inch pieces
- 1 small red onion, cut into wedges
- 7 oz baby carrots, halved lengthwise
- 4 tablespoons honey
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 tablespoon rice vinegar or apple cider vinegar
- 1 teaspoon freshly grated ginger
- ½ teaspoon black pepper
- 2 tablespoons chopped fresh parsley or cilantro
- 1 teaspoon toasted sesame seeds, optional
Instructions
- Preheat your oven to 425°F (220°C).
- Prepare a large sheet pan by lining it with parchment paper or aluminum foil.
- Make the marinade in a medium bowl by combining honey, soy sauce, olive oil, garlic, ginger, vinegar, and black pepper. Whisk until smooth.
- Marinate the chicken by adding it to the marinade and tossing to coat. Let it sit for about 10 minutes.
- Arrange the marinated chicken on the sheet pan and add the sliced bell peppers, sugar snap peas, asparagus, onion wedges, and halved carrots in a single layer.
- Roast in the oven for 20 to 25 minutes, stirring halfway through for even cooking.
- Finish by sprinkling with parsley or cilantro and sesame seeds. Serve hot over rice or quinoa.
Notes
Store leftovers in an airtight container for up to 3-4 days. Can be frozen for 2-3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 10g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 60mg
Keywords: sheet pan, honey garlic chicken, quick dinner, healthy meal, vegetables