Honey Garlic Chicken Veggies (Printable Version)

Tender chicken with honey garlic glaze roasted with colorful vegetables for an easy, wholesome meal.

# 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 soy sauce 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 oven to 425°F. Line a large sheet pan with parchment paper or foil for easy cleanup.
02 - Whisk together honey, soy sauce, 2 tablespoons olive oil, minced garlic, apple cider vinegar, and crushed red pepper flakes in a small bowl. Set aside.
03 - Place chicken breasts on one side of the 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.
05 - Spoon half of the honey garlic sauce over 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 caramelized. Stir vegetables halfway through cooking.
07 - Remove from oven and let chicken rest for 5 minutes before slicing.
08 - Drizzle reserved honey garlic sauce over chicken and vegetables before serving.

# Expert Advice:

01 -
  • Everything cooks in one pan, which means cleanup is actually manageable on a weeknight.
  • The honey garlic glaze gets sticky and golden without any fussy basting or monitoring.
  • Your kitchen smells incredible for hours, and people think you've been cooking all day.
02 -
  • Do not skip the five minute rest for the chicken; I learned this the hard way when I was impatient and the meat turned stringy and dry.
  • Stir the vegetables halfway through cooking, or the side facing the pan will burn while the other side stays pale.
  • If your chicken breasts are thick, pound them to an even thickness so they cook at the same rate and nothing ends up undercooked.
03 -
  • If your glaze seems too thick before roasting, thin it slightly with water so it coats the chicken instead of clumping.
  • Save a little of the roasted pan drippings to pour over rice if you're serving it on the side; it's liquid gold.

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