Sheet Pan Honey Garlic Chicken and Veggies
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Sheet pan chicken with roasted vegetables in a honey-garlic glaze. The chicken is tender and moist, with vegetables caramelized from the oven heat. Easy to prepare and minimal cleanup required.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 3 cups broccoli florets, cut into 1-inch pieces
- 1 medium red onion, cut into 1-inch pieces
- 1 large bell peppers (any color), cut into 1-inch pieces
- 1/2 cup diced carrots
- 1 1/2 to 2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- Hot, cooked rice, for serving (optional)
- 3 tablespoons olive oil
- 3 tablespoons low-sodium soy sauce (see note)
- 1 1/2 tablespoons honey (see note)
- 1 teaspoon fresh lemon juice or red wine vinegar
- 4 cloves garlic, finely minced (see note)
- 1/2 teaspoon coarse, kosher salt
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried basil
- Pinch of black pepper
At a glance
PER SERVING · TIME 37M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 17m
- Sodium
- 524mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 716mg
- Calcium
- 38mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 524MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.