Honey Garlic Chicken Veggies (Printable)

Tender chicken glazed with honey garlic sauce roasted alongside a vibrant mix of vegetables.

# What You Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (approximately 5.3 oz each)
02 - 1 tablespoon olive oil
03 - 1 teaspoon kosher salt
04 - ½ teaspoon black pepper

→ Honey Garlic Sauce

05 - 3 tablespoons honey
06 - 3 tablespoons low-sodium soy sauce (use gluten-free if needed)
07 - 2 tablespoons olive oil
08 - 4 garlic cloves, minced
09 - 1 tablespoon apple cider vinegar
10 - ½ teaspoon crushed red pepper flakes (optional)

→ Vegetables

11 - 2 cups broccoli florets
12 - 2 cups baby carrots, halved lengthwise
13 - 1 red bell pepper, sliced
14 - 1 yellow bell pepper, sliced
15 - 1 small red onion, sliced
16 - 2 tablespoons olive oil
17 - ½ teaspoon salt
18 - ¼ teaspoon black pepper

# How to Make It:

01 - Preheat the oven to 425°F. Line a large sheet pan with parchment paper or foil for easy cleanup.
02 - In a small bowl, whisk together honey, soy sauce, 2 tablespoons olive oil, minced garlic, apple cider vinegar, and crushed red pepper flakes. Set aside.
03 - Place chicken breasts on one side of the prepared sheet pan. Drizzle with 1 tablespoon olive oil and season both sides with kosher salt and black pepper.
04 - Arrange broccoli, carrots, bell peppers, and red onion on the other side of the pan. Drizzle with 2 tablespoons olive oil, season with salt and pepper, and toss gently to coat evenly.
05 - Spoon half of the honey garlic sauce onto the chicken breasts. Reserve the remaining sauce for serving.
06 - Roast for 25 to 30 minutes until chicken reaches an internal temperature of 165°F and vegetables are tender and slightly caramelized. Stir vegetables halfway through roasting for even cooking.
07 - Remove the pan from the oven and let chicken rest for 5 minutes before slicing.
08 - Drizzle the reserved honey garlic sauce over the chicken and vegetables before serving.

# Expert Suggestions:

01 -
  • One pan means you actually finish dinner before nine o'clock instead of drowning in dishes.
  • The honey garlic glaze tastes like you spent hours on it, but it's genuinely five minutes of whisking.
  • Vegetables roast into something almost caramelized while the chicken stays tender, and they somehow know when to stop.
02 -
  • Check that chicken temperature with a thermometer; it's the one thing that actually matters between done and dry.
  • Stir the vegetables halfway through roasting, otherwise the ones touching the pan burn while the others stay pale.
  • If your chicken breasts are especially thick, they'll need longer to cook than the vegetables, so consider starting them five minutes early.
03 -
  • Pat the chicken dry before seasoning so it browns instead of steams on the pan.
  • Cut vegetables roughly the same size so nobody ends up with a sad undercooked piece while someone else gets charred ends.

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