Sheet Pan Honey Garlic Chicken and Veggies

For 6 servings, Sheet Pan Honey Garlic Chicken and Veggies keeps the list centered on broccoli florets, red onion and bell peppers. Set aside about 37 minutes.

• Yield 6 servings
• Ready in 37 minutes
• Prep 20 minutes
• Cook 17 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
• 1 ½ tablespoons honey
• 1 teaspoon fresh lemon juice or red wine vinegar
• 4 cloves garlic, finely minced
• ½ teaspoon coarse, kosher salt
• ¼ teaspoon dried oregano
• ¼ teaspoon dried basil
• Pinch of black pepper

Instructions

1. Preheat oven to 400 degrees F.
2. Scatter the broccoli, red onion, bell peppers, and carrots across a half sheet pan (large, rimmed baking sheet).
3. Pat the chicken pieces really dry with a paper towel. Place the chicken pieces over the top of the veggies.
4. Whisk together all the sauce ingredients until well combined.
5. Drizzle the sauce over the chicken and veggies. Toss lightly to combine.
6. 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.
7. Season to taste with an additional sprinkle of salt and pepper, if needed (important!).
8. Serve the chicken and veggies warm (serve over hot, cooked rice, if desired).

Give it a minute off the heat, then serve it while it is still hot.