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Easy One-Pan Honey Garlic Chicken and Vegetables

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A quick and satisfying one-pan dinner featuring chicken breasts and fresh vegetables roasted in a balanced honey garlic sauce. Perfect for busy weeknights with minimal cleanup.

Ingredients

Scale
  • 1.5 pounds skinless, boneless chicken breasts, trimmed and patted dry
  • 1 cup baby carrots (about 150g), peeled
  • 2 cups broccoli florets (about 200g), cut into bite-sized pieces
  • 1 medium red bell pepper, sliced into strips
  • Optional: thinly sliced red onion
  • 3 tablespoons honey
  • 1/4 cup low sodium soy sauce (60ml)
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon ground black pepper
  • Salt to taste
  • Optional garnish: chopped green onions or sesame seeds

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. In a small bowl, whisk together honey, soy sauce, minced garlic, apple cider vinegar, olive oil, black pepper, and a pinch of salt. Adjust seasoning to taste.
  3. Pat dry the chicken breasts with paper towels and lightly season both sides with salt and pepper.
  4. Heat a large oven-safe skillet over medium-high heat. Add a splash of olive oil and sear the chicken breasts for about 3 minutes per side until golden but not fully cooked.
  5. Scatter the baby carrots, broccoli florets, and red bell pepper around the chicken in the skillet. Pour the honey garlic sauce evenly over everything. Gently toss the veggies in the sauce using tongs, keeping the chicken in place.
  6. Transfer the skillet to the preheated oven and roast for 15 to 20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender-crisp. Halfway through, baste the chicken and veggies with pan juices.
  7. Remove from oven and let rest for 5 minutes to allow juices to redistribute.
  8. Sprinkle chopped green onions or sesame seeds on top if desired and serve hot with the roasted veggies and pan sauce.

Notes

Patting the chicken dry before searing is crucial for a good crust. Avoid overcrowding the pan to prevent steaming. Use a meat thermometer to ensure chicken is cooked to 165°F. Add delicate veggies like bell peppers halfway through roasting to keep them crisp. For gluten-free, substitute soy sauce with tamari. For a paleo or dairy-free twist, swap honey with maple syrup. Leftovers keep well refrigerated for up to 3 days and reheat gently.

Nutrition

Keywords: one-pan, honey garlic chicken, quick dinner, easy recipe, roasted vegetables, weeknight meal, healthy chicken recipe

Find it online: https://yumnode.com/easy-one-pan-honey-garlic-chicken-and-vegetables-recipe-for-quick-dinner/