Save to Pinterest There is nothing quite like a sheet pan dinner to save a busy weeknight. This Sheet Pan Honey Garlic Chicken & Veg features tender bite-sized chicken and vibrant spring vegetables like asparagus and sugar snap peas, all roasted together until perfectly caramelized and coated in a glossy, sweet-savory sauce. It is an easy, colorful meal that brings restaurant-quality flavors to your home kitchen with minimal effort.
Save to Pinterest The secret to this dish lies in the simple yet bold honey garlic glaze. By whisking together pantry staples like soy sauce, honey, and fresh ginger, you create a versatile sauce that perfectly complements both the savory chicken and the natural sweetness of roasted carrots and peppers. It's a dairy-free dinner solution that doesn't compromise on taste or texture.
Ingredients
- 500 g (1.1 lb) boneless, skinless chicken breast or thighs, cut into bite-sized pieces
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 150 g (5 oz) sugar snap peas, trimmed
- 150 g (5 oz) asparagus, trimmed and cut into 2-inch pieces
- 1 small red onion, cut into wedges
- 200 g (7 oz) baby carrots, halved lengthwise
- 4 tbsp honey
- 3 tbsp low-sodium soy sauce
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 1 tbsp rice vinegar or apple cider vinegar
- 1 tsp freshly grated ginger
- ½ tsp black pepper
- 2 tbsp chopped fresh parsley or cilantro
- 1 tsp toasted sesame seeds (optional)
- Cooked rice or quinoa, to serve (optional)
Instructions
- Step 1
- Preheat oven to 220°C (425°F). Line a large sheet pan with parchment paper or foil for easier cleanup.
- Step 2
- In a medium bowl, whisk together honey, soy sauce, olive oil, minced garlic, ginger, vinegar, and black pepper to make the sauce.
- Step 3
- Add chicken pieces to the bowl and toss to coat. Let marinate for 10 minutes if time allows.
- Step 4
- Arrange all vegetables and chicken pieces in a single layer on the prepared sheet pan. Drizzle any remaining sauce over everything and toss gently to combine.
- Step 5
- Roast in the preheated oven for 20–25 minutes, stirring halfway through, until the chicken is cooked through and vegetables are tender and slightly caramelized.
- Step 6
- Remove from oven. Garnish with fresh parsley or cilantro and toasted sesame seeds, if using.
- Step 7
- Serve hot, with rice or quinoa if desired.
Zusatztipps für die Zubereitung
For the best results, ensure the chicken is cut into uniform bite-sized pieces so everything cooks at the same rate. If your vegetables are crowded, use two sheet pans instead of one; this ensures they roast and caramelize rather than steaming in their own moisture. Letting the chicken marinate for those extra 10 minutes really helps the garlic and ginger penetrate the meat.
Varianten und Anpassungen
This recipe is incredibly flexible based on what you have in your refrigerator. You can substitute the asparagus or snap peas with zucchini, broccoli florets, or green beans. For those who enjoy a bit of heat, add a pinch of chili flakes to the honey garlic sauce. To make this dish gluten-free, simply use tamari or a certified gluten-free soy sauce instead of standard soy sauce.
Serviervorschläge
This sheet pan meal is a complete dinner on its own, but it pairs beautifully with a side of fluffy white rice, brown rice, or quinoa to soak up the extra sauce. For a lower-carb option, serve it over cauliflower rice. Garnish generously with fresh parsley or cilantro and a sprinkle of toasted sesame seeds to add a fresh pop of color and a nutty crunch.
Save to Pinterest Sheet Pan Honey Garlic Chicken & Veg is a reliable, delicious, and healthy solution for any busy afternoon. With its vibrant colors and balanced flavors, it is a meal that provides maximum satisfaction with minimal effort, leaving you with more time to enjoy your evening.
Recipe FAQs
- → Can I use chicken thighs instead of breast?
Yes, thighs work wonderfully and stay juicier during roasting. Use boneless, skinless thighs cut into similar bite-sized pieces. Cooking time remains the same.
- → How do I prevent vegetables from becoming mushy?
Cut vegetables into similar-sized pieces so they roast evenly. Stir halfway through cooking. Crispier vegetables benefit from arranging them around the pan's edges where heat is more intense.
- → What vegetables can I substitute?
Seasonal options include zucchini, broccoli, green beans, Brussels sprouts, or mushrooms. Stick to vegetables with similar roasting times for best results.
- → How can I make this gluten-free?
Replace regular soy sauce with tamari or certified gluten-free soy sauce. All other ingredients are naturally gluten-free. Always verify labels for cross-contamination.
- → Can I meal prep this ahead?
Marinate the chicken and prep vegetables up to 24 hours ahead. Store separately. Assemble and roast fresh for best texture, though leftovers keep refrigerated for three days.
- → What should I serve alongside this?
Cooked rice, quinoa, or noodles complement the sauce beautifully. For lighter options, serve with cauliflower rice or alongside a simple green salad.