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Ultra close-up macro of sheet pan honey garlic chicken and roasted veggies with sizzling caramelized glaze, crisp potatoes, and charred broccoli florets

Sheet Pan Honey Garlic Chicken and Veggies

A vibrant, 30-minute all-in-one weeknight dinner featuring juicy caramelized chicken breast bites coated in a sticky honey garlic sauce, roasted alongside crispy baby potatoes, charred broccoli, and sweet bell peppers.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: 30-Minute Meals, Dinner, One-Pan Meals
Cuisine: American, Healthy Comfort
Calories: 440
Ingredients Method Nutrition

Ingredients
  

Chicken & Fresh Harvest Vegetables
  • 1 ½ lbs boneless skinless chicken breasts or thighs trimmed and cut into 1-inch bite-sized cubes
  • 1 lb baby Yukon gold or red potatoes halved or quartered into bite-sized pieces
  • 3 cups fresh broccoli florets cut into bite-sized clusters
  • 1 large red bell pepper seeded and sliced into 1-inch chunks
  • 2 tablespoon extra virgin olive oil for coating vegetables and chicken
  • ½ teaspoon fine sea salt divided
  • ½ teaspoon freshly cracked black pepper
Sticky Honey Garlic Glaze
  • ⅓ cup pure honey raw clover or wildflower honey
  • 3 tablespoon low-sodium soy sauce or tamari tamari for gluten-free
  • 4 cloves fresh garlic minced finely
  • 1 tablespoon apple cider vinegar or lemon juice cuts through sweetness with bright acidity
  • 1 tablespoon olive oil
  • 1 teaspoon cornstarch whisked into sauce for glossy clinging glaze
For Serving & Garnish
  • 1 tablespoon toasted white sesame seeds for finishing crunch
  • 2 tablespoon fresh flat-leaf parsley or sliced green onions minced

Method
 

Par-Roast the Potatoes
  1. Preheat & Prep Sheet Pan: Preheat your oven to 400°F (200°C). Line an 18x13-inch rimmed half-sheet baking pan with parchment paper or heavy-duty aluminum foil for effortless cleanup.
  2. Par-Roast Potatoes: Toss baby potatoes with 1 tablespoon olive oil, half the salt, and black pepper. Spread across one side of the sheet pan and roast for 10 minutes (giving them a head start so they become crispy and fork-tender at the exact same time as the chicken and veggies).
Sauce & Arrange Sheet Pan
  1. Whisk Glaze: In a small bowl, whisk together the honey, low-sodium soy sauce, minced garlic, apple cider vinegar, olive oil, and cornstarch until smooth and combined.
  2. Assemble Pan: Carefully pull the sheet pan from the oven. Arrange the cubed chicken, broccoli florets, and red bell peppers across the remaining space in a single layer without overcrowding.
  3. Glaze & Toss: Spoon or brush the sticky honey garlic glaze over the chicken cubes and drizzle the remaining glaze over the vegetables, tossing gently to coat evenly.
Roast & Broil Finish
  1. Roast to Caramelized Perfection: Return sheet pan to the oven and roast at 400°F (200°C) for 15 to 18 minutes until the chicken reaches 165°F (74°C) internally, potatoes are crisp-edged, and broccoli tips are beautifully charred.
  2. Broil & Garnish: Turn oven to broil on high for 2 minutes to bubble and caramelize the glaze into a rich sticky mahogany finish. Garnish with toasted sesame seeds and fresh parsley. Serve hot directly from the pan or over steamed jasmine rice!

Nutrition

Serving: 1gCalories: 440kcalCarbohydrates: 46gProtein: 38gFat: 12gSaturated Fat: 2gCholesterol: 95mgSodium: 540mgPotassium: 890mgFiber: 5gSugar: 22gVitamin A: 1280IUVitamin C: 95mgCalcium: 65mgIron: 2.6mg

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