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Sheet pan honey garlic chicken and veggies is an easy weeknight dinner that’s perfect for meal prep! Packed with nutrients, protein and lots of flavor, serve this easy dish over rice and enjoy the leftovers for lunch at work.
It’s about 100 degrees outside right now (no lie) and that means I want to turn my stove on as LITTLE as possible.
We pretty much skipped right over spring in Atlanta and went STRAIGHT into summer. Simply put, I’m not a fan.
I hate extreme weather. I hate it when it’s too hot and I hate it when it’s too cold.
Pretty sure I just need to move out to San Diego where it’s a consistent 70 degrees year-round. Or so I hear?
In my attempt to avoid the heat, I decided to turn one of my most popular recipes (5 Ingredient Honey Garlic Slow Cooker Chicken) into a sheet pan dinner and it was a hit!
Enter Sheet Pan Honey Garlic Chicken And Veggies!
Michael and I love anything honey garlic or teriyaki flavored.
More honey garlic recipes:
- 5 Ingredient Crock Pot Honey Garlic Chicken
- Air Fryer Tofu with Honey Garlic Sauce
- Grilled Pineapple Teriyaki Chicken Kebabs
- Honey Garlic Salmon Bowls for Two
I chopped up some broccoli, peppers, carrots, onion, and chicken and threw it on a lined baking sheet for easy clean-up.
Sheet pan dinners are incredible for several reasons, but two of the main reasons I love them are:
- They take no time to throw together
- The easy clean-up!
In our apartment, we have the routine of me cooking and Michael cleaning.
So, he definitely approves of sheet pan dinners for this reason as well. 😉
For this easy Sheet Pan Honey Garlic Chicken and Veggies recipe you will need:
- Chicken Breast
- Onion
- Carrots
- Broccoli
- Bell Peppers (I used green, red, yellow and orange)
- Cracked black pepper
- Cornstarch
- Soy Sauce
- Honey
- Garlic
You will also need:
- A baking sheet
- Parchment paper or Foil
- Mixing bowl for the sauce
- Whisk
- Tongs/Spatula (for flipping halfway through)
How to serve honey garlic chicken
We kept it simple and served our honey garlic chicken and veggies over rice.
This dish is already jam-packed with veggies, chicken, and flavor so you don’t need much else to go with it!
P.S. This sheet pan dinner is also perfect for meal prep! Make ahead of time and toss in your Tupperware with rice.
If you make this recipe (or any of my recipes) please tag me on Instagram so I can repost to my stories as well 🙂
Happy cooking!
[ PIN ME FOR LATER ]
What is honey garlic sauce made of?
This easy honey garlic sauce is made of 4 ingredients! All you need is honey, soy sauce, garlic, and cornstarch to make it thick.
What sides go well with honey garlic chicken?
I love to serve honey garlic chicken with rice and veggies like bell peppers, broccoli, and onion which is why I made this one pan sheet pan meal version.
Sheet Pan Honey Garlic Chicken and Veggies | Easy and Healthy Dinner Idea
Sheet pan honey garlic chicken and veggies is an easy weeknight dinner that’s perfect for meal prep! Packed with nutrients, protein and lots of flavor, serve this easy dish over rice and enjoy the leftovers for lunch at work.
4.76 from 33 votes
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Prep Time 10 minutes mins
Cook Time 25 minutes mins
Total Time 35 minutes mins
Servings 4 People
Ingredients
Chicken + Veggies
- 1 1/2 lbs Chicken Breast Boneless, Skinless
- 1 Onion Chopped
- 12 Oz Baby Carrots
- 3 1/2 Cups Broccoli Florets (or one head of broccoli)
- 2 Cups Bell Pepper Chopped
- Cracked Black Pepper to taste
Honey Garlic Sauce
- 1 1/3 Tbsp cornstarch 1/3 tbps = 1 tsp for reference 🙂
- 1/2 Cup soy sauce
- 1/4 Cup honey
- 2 Tsp garlic Minced
Instructions
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!
Tried this recipe?Let us know how it was!
