Easy One Pan Honey Garlic Chicken and Veggies
One Pan Honey Garlic Chicken and Veggies is an easy sheet pan dinner recipe made right in the oven that the whole family will love!
Ingredients
- 1.5 pounds boneless skinless chicken breasts cut into bite-sized pieces
- 2 tablespoons olive oil
- 3 tablespoons brown sugar
- 3 tablespoons soy sauce
- 3 tablespoons honey
- 1 tablespoon dijon mustard
- 5 garlic cloves minced
- 2 tablespoons apple cider vinegar
- 1 tablespoon corn starch
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 red bell pepper cut into strips
- 2 cups broccoli florets trimmed down to small bite-sized pieces
- 2 cups carrots cut into bite sized chunks or use baby carrots
- 1 cup sugar snap peas
Instructions
- Preheat oven to 425 degrees F and line a large rimmed baking sheet with foil or parchment paper.
- Cut 1.5 pounds of boneless skinless chicken breasts into bite-sized pieces and season with about 1/2 teaspoon salt and 1/2 teaspoon black pepper.
- Wash/trim/prep all of your vegetables including broccoli florets, carrots, red bell peppers, and sugar snap peas.
- Make the sauce - in a small bowl combine olive oil, brown sugar, soy sauce, honey, dijon mustard, garlic cloves, apple cider vinegar, corn starch, salt and black pepper. Whisk to combine.
- Pour half of the sauce over the chicken and toss to coat.
- Pour remaining sauce over the veggies and toss to coat.
- Arrange the chicken and vegetables in a single layer on the prepared baking sheet.
- Bake for 20-22 minutes, or until the chicken has reached an internal temperature of 165 degrees F and veggies are tender.