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Serving spoon with cooke chicken, broccoli, carrots, bell peppers and red onions.

Sheet Pan Honey Garlic Chicken and Veggies

Yield: 6 servings
Prep Time: 20 minutes
Cook Time: 17 minutes
Total Time: 37 minutes

Ingredients

Chicken + Veggies:

  • 3 cups broccoli florets, cut into 1-inch pieces
  • 1 medium red onion, cut into 1-inch pieces
  • 1 large bell peppers (any color), cut into 1-inch pieces
  • ½ cup diced carrots
  • 1 ½ to 2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
  • Hot, cooked rice, for serving (optional)

Honey Garlic Sauce:

  • 3 tablespoons olive oil
  • 3 tablespoons low-sodium soy sauce (see note)
  • 1 ½ tablespoons honey (see note)
  • 1 teaspoon fresh lemon juice or red wine vinegar
  • 4 cloves garlic, finely minced (see note)
  • ½ teaspoon coarse, kosher salt
  • ¼ teaspoon dried oregano
  • ¼ teaspoon dried basil
  • Pinch of black pepper

Instructions 

  • Preheat oven to 400 degrees F.
  • Scatter the broccoli, red onion, bell peppers, and carrots across a half sheet pan (large, rimmed baking sheet).
  • Pat the chicken pieces really dry with a paper towel. Place the chicken pieces over the top of the veggies.
  • Whisk together all the sauce ingredients until well combined.
  • Drizzle the sauce over the chicken and veggies. Toss lightly to combine.
  • Bake for 15 to 17 minutes until the chicken is cooked through and veggies are tender. Give a toss to separate chicken pieces and distribute veggies and sauce.
  • Season to taste with an additional sprinkle of salt and pepper, if needed (important!).
  • Serve the chicken and veggies warm (serve over hot, cooked rice, if desired).

Notes

Honey: Increase the honey to two full tablespoons for a slightly sweeter sauce.
Garlic: Fresh garlic will give the best flavor, but 1/2 to 3/4 teaspoon garlic powder can be subbed in a pinch. 
Salt: If using table salt, cut salt in half (to 1/4 teaspoon). If using full-sodium soy sauce, cut the salt in half.