One Pan Honey Garlic Chicken and Veggies
This One Pan Honey Garlic Chicken and Veggies is a quick, family-friendly meal coated in a delightful sauce, perfect for busy nights.
Equipment
- Oven
- baking sheet
- parchment paper
Ingredients
Chicken + Veggies
- 1 ½ lbs Chicken Breast Boneless, Skinless
- 1 Onion Chopped
- 12 Oz Baby Carrots
- 3 ½ Cups Broccoli Florets or one head of broccoli
- 2 Cups Bell Pepper Chopped
- Cracked Black Pepper to taste
Honey Garlic Sauce
- 1 ⅓ tablespoon cornstarch ⅓ tablespoon = 1 teaspoon for reference :)
- ½ Cup soy sauce
- ¼ Cup honey
- 2 teaspoon garlic Minced
Instructions
Preparation
- Preheat the oven to 400ºF and line a baking sheet with parchment paper.
- Mix together the cornstarch and soy sauce until the cornstarch completely dissolves, and no lumps remain. Add the honey and garlic, mixing to combine.
- Cut your chicken into 1-2 inch cubed pieces. You want them to be as close to the same size as possible. Season with pepper.
- Chop your onion, broccoli, and bell peppers into desired size.
- Add all the prepped veggies to the baking sheet along with the cut-up and seasoned chicken pieces, spreading everything evenly. Stir the sauce again to make sure the cornstarch hasn't settled to the bottom before pouring the sauce over the chicken and veggies.
- Place the baking sheet in the oven and bake for 15 minutes, or until the chicken is no longer pink and the veggies are crisp-tender. Stir once during the cooking time to make sure everything is coated in sauce. Bake for another 10-12 minutes.
- Serve immediately with your choice of side, we love to serve this with steamed rice!
Notes
This dish pairs well with steamed rice for a complete meal.
Nutrition
Serving: 1plateCalories: 232kcalCarbohydrates: 28gProtein: 25gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 75mgSodium: 500mgPotassium: 700mgFiber: 3gSugar: 8gVitamin A: 500IUVitamin C: 80mgCalcium: 50mgIron: 2mg
Tried this recipe?Let us know how it was!