Sheet Pan Honey Garlic Chicken and Vegetables

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Sheet Pan Honey Garlic Chicken and Vegetables

This sheet pan chicken dinner is only 25 minutes from start to finish and is something everyone in your family will love. This is such a great way to make a well-rounded meal in a snap.

Prep Time10

Cook Time15

Total Time25

Servings: servings

Calories: 371kcal

Author: Lisa Longley

Ingredients

Chicken and Vegetables

2 pounds chicken tenders pat dry
4 cups broccoli florets (282 grams)
3 medium carrots peeled and cut into 1/4 inch thick slices
2 cups sugar snap peas (200 grams)
1/2 medium red onion cut into slices
salt and pepper

Honey Garlic Sauce

3/4 cup honey
2 tablespoons soy sauce
2 tablespoons cornstarch
1 tablespoon rice vinegar
6 garlic cloves minced
1/4 teaspoon crushed red pepper flakes

Instructions

Preheat your oven to 425 degrees Fahrenheit. Line a 21 x 15 inch rimmed baking sheet with parchment paper.
Season the chicken on both sides with salt and pepper. Then add the chicken and the vegetables to the sheet pan.
2 pounds chicken tenders, 4 cups broccoli florets, 3 medium carrots, 2 cups sugar snap peas, salt and pepper, 1/2 medium red onion
In a small bowl or measuring cup, whisk together the honey, soy sauce, cornstarch, rice vinegar, minced garlic, and crushed red pepper flakes to make the sauce.
3/4 cup honey, 2 tablespoons soy sauce, 2 tablespoons cornstarch, 1 tablespoon rice vinegar, 6 garlic cloves, 1/4 teaspoon crushed red pepper flakes
Pour half the honey garlic sauce over the chicken and vegetables, trying to coat everything evenly. Toss to combine.
Bake for 8 minutes, then add the remaining sauce to the chicken and vegetables and continue cooking until the chicken registers 165 degrees Fahrenheit with an instant read thermometer, about 12 to 15 minutes total. Top with scallions and sesame seeds if you wish, serve over rice, and enjoy!

Nutrition