Sheet Pan Honey Garlic Poultry and Veggies

This easy sheet pan honey garlic chicken and veggies recipe is a flavorful one-pan meal that comes together so fast. Perfect for a weeknight!

Colorful, light, and fresh, this sheet pan meal is such a winner, and the ingredients can be changed up in so many ways based on what you have on hand.

Why You’ll Love This Sheet Pan Meal

Bring on simple weeknight dinners! This meal is one of the best for so many reasons.

1. It comes together quickly. A little chopping and then all you need is less than 20 minutes cooking time.
2. Everything cooks together on one sheet pan at the same time. Easy prep and easier cleanup!
3. The flavors are incredible! The honey-garlic sauce with a bit of salty, citrus-y pop, is so delicious on the chicken and veggies.
4. After cooking, there’s a delightful, light sauce on the pan with the chicken and veggies. Serve the chicken and veggies straight from the sheet pan.
5. The chicken and veggies are fantastic on their own and also delicious served over hot, cooked rice.

Key Ingredients

• Broccoli: Trim the tough stems from the broccoli and use floret pieces.
• Red onion: Other varieties of onions can be used, like shallots or sweet onions.
• Bell pepper: Any color or variety of bell pepper can be used. Core and seed the pepper before cutting into 1-inch pieces.
• Carrots: Because the carrots take the longest amount of time to cook, cut the carrot into small pieces.
• Chicken: I use boneless, skinless chicken breasts for this recipe. Chicken tenders or boneless, skinless chicken thighs can be used, as well.
• Soy sauce: The recipe calls for low-sodium soy sauce. If using full-sodium soy sauce, cut the salt in the recipe in half.
• Honey: Increase the salt to two full tablespoons for a slightly sweeter sauce.
• Lemon juice: This ingredient cuts the richness of the sauce, so don’t leave it out! Red wine vinegar can be subbed for the lemon juice.
• Garlic: Fresh garlic will give the best flavor, but 1/2 to 3/4 teaspoon garlic powder can be subbed in a pinch. 

The vegetables are incredibly adaptable for this sheet pan meal. Change them up to your liking. Some vegetables, like potatoes, may not work as well, because they take quite a bit longer to cook, so choose vegetables that cook in about the same amount of time, and cut the veggies in similar-size pieces.

A Few Additional Notes

• If you want the veggies and chicken with more golden-y color, separate the ingredients between two sheet pans (or one larger 3/4-size sheet pan) and bake on convection bake or rotate the pans halfway during cooking.
• This recipe can easily be doubled. Cook on two or more sheet pans.
• For saucier chicken and veggies, double the sauce (or cook additional sauce on the stove and serve on the side).

I can’t wait for you to try this bright and healthy dinner! It’s one of our new, absolute faves!

Print

Sheet Pan Honey Garlic Chicken and Veggies

Course Main Course

Cuisine American

Method Bake

Prep Time 20 minutes minutes

Cook Time 17 minutes minutes

Total Time 37 minutes minutes

Servings 6 servings

Calories 228kcal

Author Mel Gunnell

Equipment

• Cookie Sheet {Half Sheet Pan}
• Liquid Measuring Cup
• Wire Whisk

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. 

Nutrition

Serving: 1 serving | Calories: 228kcal | Carbohydrates: 13g | Protein: 27g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 73mg | Sodium: 638mg | Fiber: 2g | Sugar: 8g

Recipe Source: from Mel’s Kitchen Cafe

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