Description
This Honey Garlic Sheet Pan Chicken is a flavorful, no-fuss, one-pan meal. Marinated in a rich garlic and honey sauce, the cubed chicken bakes to perfection alongside vegetables, all served over a bed of jasmine or basmati rice. It's perfect for a busy weeknight dinner or a relaxed weekend meal!
Ingredients
- 4 boneless, skinless chicken breasts
- 1/2 cup honey
- 1/3 cup soy sauce
- 1/3 cup rice vinegar
- 4 cloves garlic
- 2 tbsp ginger
- 1/4 tsp red pepper flakes (optional for a bit of heat)
- 2 tbsp olive oil, divided
- 1 red bell pepper
- 1 red onion
- 2 cups broccoli florets
- Fresh green onions, chopped (for garnish)
- Sesame seeds (for garnish)
- 2 cups cooked jasmine or basmati rice
Instructions
- Step 1: Cut the chicken breasts into cubes.
- Step 2: Mince the garlic and ginger.
- Step 3: In a mason jar, combine honey, soy sauce, rice vinegar, minced garlic, minced ginger, and red pepper flakes (if using). Shake well to mix all ingredients.
- Step 4: Place the cubed chicken in a sealable bag and pour in half of the sauce. Seal the bag and marinate the chicken in the refrigerator for at least 4 hours, or up to overnight.
- Step 5: Preheat your oven to 400°F (200°C).
- Step 6: Rub a sheet pan with 1 tablespoon of olive oil to prevent sticking.
- Step 7: Slice the red bell pepper and red onion.
- Step 8: In a large bowl, toss the sliced red bell pepper, red onion, and broccoli florets with 1/4 of the remaining sauce. Reserve the other 1/4 of the sauce for serving.
- Step 9: Arrange the vegetables around the cubed chicken on the sheet pan. Drizzle the chicken and veggies with the remaining 1 tablespoon of olive oil.
- Step 10: Bake in the preheated oven for 20 minutes, or until the chicken and veggies are cooked through.
- Step 11: Serve the chicken and vegetable mixture over a bed of cooked jasmine or basmati rice, drizzle with a little bit more of the remaining sauce if desired before serving.
- Step 12: Garnish with chopped green onions and sesame seeds before serving. Enjoy!
