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Honey Garlic Chicken Veggie Sheet Pan Delight

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- 1 lb boneless, skinless chicken thighs - 2 tablespoons honey - 3 cloves garlic, finely minced - 2 tablespoons soy sauce - 1 tablespoon extra-virgin olive oil - 1 medium zucchini, sliced into half-moons - 1 bell pepper, cut into bite-sized pieces - 1 cup fresh broccoli florets To make the Honey Garlic Chicken Veggie Sheet Pan, start with boneless, skinless chicken thighs. They stay juicy and tender during cooking. Honey gives a sweet touch, while garlic adds depth. Soy sauce brings umami, and olive oil keeps everything moist. For veggies, I love using zucchini, bell pepper, and broccoli. They not only taste great but also add color. - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - Salt and black pepper to taste - Fresh parsley, finely chopped, for garnish For seasonings, I use dried thyme and smoked paprika. Thyme has a lovely, earthy flavor. Smoked paprika adds a slight smokiness. Use salt and black pepper to taste. Fresh parsley brightens up the dish. It adds a pop of color and freshness. This mix of flavors makes each bite special. 1. Preheat your oven to 400°F (200°C). This ensures even cooking. 2. Line a large baking sheet with parchment paper. This helps with easy cleanup. 3. In a bowl, mix together 2 tablespoons honey, 3 minced garlic cloves, 2 tablespoons soy sauce, 1 tablespoon olive oil, 1 teaspoon dried thyme, 1 teaspoon smoked paprika, salt, and black pepper. Whisk until smooth. 4. Add 1 pound of chicken thighs to the bowl. Coat each piece well. For the best flavor, let the chicken marinate for 15 minutes. If you have more time, marinate for up to 2 hours in the fridge. 1. While the chicken marinates, prepare your veggies. Start with slicing 1 medium zucchini into half-moons. 2. Cut 1 bell pepper into bite-sized pieces. 3. Wash and break 1 cup of broccoli into florets. 4. Arrange the zucchini, bell pepper, and broccoli on the baking sheet. 5. Drizzle a little olive oil over the veggies. Season with salt and pepper. Toss them well to coat evenly. 1. After marinating, place the chicken thighs on the baking sheet. Arrange them among the veggies. 2. Drizzle leftover marinade over both the chicken and veggies for more flavor. 3. Bake everything in the preheated oven for 25-30 minutes. 4. Check the chicken; it should reach an internal temperature of 165°F (75°C). The veggies should be tender and bright. 5. Once done, take the sheet pan out of the oven. Let it rest for about 5 minutes. 6. Before serving, sprinkle freshly chopped parsley on top for a fresh touch. For the best flavor, marinate chicken for at least 15 minutes. If you have more time, marinate overnight in the fridge. This step makes a big difference. The longer the chicken soaks, the better it tastes. To make sure chicken cooks evenly, cut thighs into similar sizes. This helps them cook at the same rate. For veggies, check their texture. They should be tender but still bright and crisp when done. For a fun presentation, serve the dish straight from the pan. It looks great and saves on cleanup. You can also plate individual servings. Add a sprinkle of sesame seeds or extra parsley for color. Pair this meal with rice or a light salad for a complete dining experience. {{image_4}} You can switch chicken thighs for many other proteins. Tofu works well for a plant-based option. Firm tofu holds its shape and absorbs flavors nicely. You can also use fish, like salmon or tilapia. They cook quickly and add a different taste. For veggies, choose what’s in season. You can use asparagus in spring or sweet potatoes in fall. Carrots and snap peas are great choices year-round. Mix and match to find your favorite combinations. If you need a gluten-free meal, use tamari instead of soy sauce. This keeps all the flavor without gluten. You can also skip the soy sauce entirely and add more honey for sweetness. For a low-carb or keto-friendly dish, swap out the honey for a low-carb sweetener like erythritol. Replace the zucchini with cauliflower for a veggie that’s lower in carbs. This keeps the meal tasty and fits your diet. To keep your Honey Garlic Chicken Veggie Sheet Pan fresh, follow these steps: - Allow the dish to cool completely after cooking. - Transfer leftovers into airtight containers. - Store in the fridge for up to 3 days. - For longer storage, freeze in a freezer-safe container for up to 3 months. Using glass containers helps retain heat and flavor. They also make it easy to see what’s inside. To enjoy this dish again, follow these reheating methods: - For best results, reheat in the oven at 350°F (175°C) for 15-20 minutes. - You can also use a microwave. Heat in 30-second intervals until warm. - Add a splash of water in the microwave to keep veggies from drying out. These methods help maintain the chicken's flavor and the veggies' crispness. Enjoy your meal just like when it was fresh! Yes, you can make this recipe ahead of time. Marinate the chicken in the fridge for up to 2 hours. You can also chop the veggies and store them in the fridge. When you're ready, just bake everything together. Yes, you can freeze this dish. Assemble the chicken and veggies, then place them in a freezer bag. Remove as much air as possible before sealing. You can freeze it for up to 3 months. Thaw it overnight in the fridge before baking. To adjust the recipe, simply halve the ingredients. Use ½ lb of chicken and reduce the veggies accordingly. Keep the marinade ratios the same for the best flavor. You can always save some for later! This dish pairs well with rice or quinoa. You could also serve it with a fresh salad or crusty bread. For a light touch, add a side of fruit. Enjoy exploring different combinations! You now have a clear guide to making a tasty Honey Garlic Chicken Veggie Sheet Pan meal. We covered choosing fresh ingredients, marinating chicken, and preparing colorful veggies. Cooking tips help ensure everything tastes great. Don’t be afraid to swap proteins and veggies to fit your taste. Proper storage keeps leftovers fresh, and reheating methods help maintain flavor. Enjoy this easy, healthy dish that can impress at any meal. Think of all the fun and tasty options you can create!
Save It Jump to Recipe

Looking for an easy, tasty meal? The Honey Garlic Chicken Veggie Sheet Pan Delight is here to save your dinner routine! This dish combines juicy chicken thighs with colorful veggies, all drizzled in a sweet garlic sauce. It takes just one pan and minimal prep time, making cleanup a breeze. Dive into this simple recipe that promises a burst of flavor, nutrition, and happiness for you and your family!

Ingredients

Main Ingredients

– 1 lb boneless, skinless chicken thighs

– 2 tablespoons honey

– 3 cloves garlic, finely minced

– 2 tablespoons soy sauce

– 1 tablespoon extra-virgin olive oil

– 1 medium zucchini, sliced into half-moons

– 1 bell pepper, cut into bite-sized pieces

– 1 cup fresh broccoli florets

To make the Honey Garlic Chicken Veggie Sheet Pan, start with boneless, skinless chicken thighs. They stay juicy and tender during cooking. Honey gives a sweet touch, while garlic adds depth. Soy sauce brings umami, and olive oil keeps everything moist. For veggies, I love using zucchini, bell pepper, and broccoli. They not only taste great but also add color.

Seasonings and Garnishes

– 1 teaspoon dried thyme

– 1 teaspoon smoked paprika

– Salt and black pepper to taste

– Fresh parsley, finely chopped, for garnish

For seasonings, I use dried thyme and smoked paprika. Thyme has a lovely, earthy flavor. Smoked paprika adds a slight smokiness. Use salt and black pepper to taste. Fresh parsley brightens up the dish. It adds a pop of color and freshness. This mix of flavors makes each bite special.

Step-by-Step Instructions

Preparation Steps

1. Preheat your oven to 400°F (200°C). This ensures even cooking.

2. Line a large baking sheet with parchment paper. This helps with easy cleanup.

3. In a bowl, mix together 2 tablespoons honey, 3 minced garlic cloves, 2 tablespoons soy sauce, 1 tablespoon olive oil, 1 teaspoon dried thyme, 1 teaspoon smoked paprika, salt, and black pepper. Whisk until smooth.

4. Add 1 pound of chicken thighs to the bowl. Coat each piece well. For the best flavor, let the chicken marinate for 15 minutes. If you have more time, marinate for up to 2 hours in the fridge.

Vegetable Preparation

1. While the chicken marinates, prepare your veggies. Start with slicing 1 medium zucchini into half-moons.

2. Cut 1 bell pepper into bite-sized pieces.

3. Wash and break 1 cup of broccoli into florets.

4. Arrange the zucchini, bell pepper, and broccoli on the baking sheet.

5. Drizzle a little olive oil over the veggies. Season with salt and pepper. Toss them well to coat evenly.

Cooking Process

1. After marinating, place the chicken thighs on the baking sheet. Arrange them among the veggies.

2. Drizzle leftover marinade over both the chicken and veggies for more flavor.

3. Bake everything in the preheated oven for 25-30 minutes.

4. Check the chicken; it should reach an internal temperature of 165°F (75°C). The veggies should be tender and bright.

5. Once done, take the sheet pan out of the oven. Let it rest for about 5 minutes.

6. Before serving, sprinkle freshly chopped parsley on top for a fresh touch.

Tips & Tricks

Marinating Tips

For the best flavor, marinate chicken for at least 15 minutes. If you have more time, marinate overnight in the fridge. This step makes a big difference. The longer the chicken soaks, the better it tastes.

Cooking Tips

To make sure chicken cooks evenly, cut thighs into similar sizes. This helps them cook at the same rate. For veggies, check their texture. They should be tender but still bright and crisp when done.

Serving Suggestions

For a fun presentation, serve the dish straight from the pan. It looks great and saves on cleanup. You can also plate individual servings. Add a sprinkle of sesame seeds or extra parsley for color. Pair this meal with rice or a light salad for a complete dining experience.

Variations

Ingredient Swaps

You can switch chicken thighs for many other proteins. Tofu works well for a plant-based option. Firm tofu holds its shape and absorbs flavors nicely. You can also use fish, like salmon or tilapia. They cook quickly and add a different taste.

For veggies, choose what’s in season. You can use asparagus in spring or sweet potatoes in fall. Carrots and snap peas are great choices year-round. Mix and match to find your favorite combinations.

Dietary Modifications

If you need a gluten-free meal, use tamari instead of soy sauce. This keeps all the flavor without gluten. You can also skip the soy sauce entirely and add more honey for sweetness.

For a low-carb or keto-friendly dish, swap out the honey for a low-carb sweetener like erythritol. Replace the zucchini with cauliflower for a veggie that’s lower in carbs. This keeps the meal tasty and fits your diet.

Storage Info

Storage Guidelines

To keep your Honey Garlic Chicken Veggie Sheet Pan fresh, follow these steps:

– Allow the dish to cool completely after cooking.

– Transfer leftovers into airtight containers.

– Store in the fridge for up to 3 days.

– For longer storage, freeze in a freezer-safe container for up to 3 months.

Using glass containers helps retain heat and flavor. They also make it easy to see what’s inside.

Reheating Tips

To enjoy this dish again, follow these reheating methods:

– For best results, reheat in the oven at 350°F (175°C) for 15-20 minutes.

– You can also use a microwave. Heat in 30-second intervals until warm.

– Add a splash of water in the microwave to keep veggies from drying out.

These methods help maintain the chicken’s flavor and the veggies’ crispness. Enjoy your meal just like when it was fresh!

FAQs

Can I make this recipe ahead of time?

Yes, you can make this recipe ahead of time. Marinate the chicken in the fridge for up to 2 hours. You can also chop the veggies and store them in the fridge. When you’re ready, just bake everything together.

Is it possible to freeze the Honey Garlic Chicken Veggie Sheet Pan?

Yes, you can freeze this dish. Assemble the chicken and veggies, then place them in a freezer bag. Remove as much air as possible before sealing. You can freeze it for up to 3 months. Thaw it overnight in the fridge before baking.

How can I adjust the recipe for fewer servings?

To adjust the recipe, simply halve the ingredients. Use ½ lb of chicken and reduce the veggies accordingly. Keep the marinade ratios the same for the best flavor. You can always save some for later!

What sides can I serve with this dish?

This dish pairs well with rice or quinoa. You could also serve it with a fresh salad or crusty bread. For a light touch, add a side of fruit. Enjoy exploring different combinations!

You now have a clear guide to making a tasty Honey Garlic Chicken Veggie Sheet Pan meal. We covered choosing fresh ingredients, marinating chicken, and preparing colorful veggies. Cooking tips help ensure everything tastes great. Don’t be afraid to swap proteins and veggies to fit your taste. Proper storage keeps leftovers fresh, and reheating methods help maintain flavor. Enjoy this easy, healthy dish that can impress at any meal. Think of all the fun and tasty options you can create!

- 1 lb boneless, skinless chicken thighs - 2 tablespoons honey - 3 cloves garlic, finely minced - 2 tablespoons soy sauce - 1 tablespoon extra-virgin olive oil - 1 medium zucchini, sliced into half-moons - 1 bell pepper, cut into bite-sized pieces - 1 cup fresh broccoli florets To make the Honey Garlic Chicken Veggie Sheet Pan, start with boneless, skinless chicken thighs. They stay juicy and tender during cooking. Honey gives a sweet touch, while garlic adds depth. Soy sauce brings umami, and olive oil keeps everything moist. For veggies, I love using zucchini, bell pepper, and broccoli. They not only taste great but also add color. - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - Salt and black pepper to taste - Fresh parsley, finely chopped, for garnish For seasonings, I use dried thyme and smoked paprika. Thyme has a lovely, earthy flavor. Smoked paprika adds a slight smokiness. Use salt and black pepper to taste. Fresh parsley brightens up the dish. It adds a pop of color and freshness. This mix of flavors makes each bite special. 1. Preheat your oven to 400°F (200°C). This ensures even cooking. 2. Line a large baking sheet with parchment paper. This helps with easy cleanup. 3. In a bowl, mix together 2 tablespoons honey, 3 minced garlic cloves, 2 tablespoons soy sauce, 1 tablespoon olive oil, 1 teaspoon dried thyme, 1 teaspoon smoked paprika, salt, and black pepper. Whisk until smooth. 4. Add 1 pound of chicken thighs to the bowl. Coat each piece well. For the best flavor, let the chicken marinate for 15 minutes. If you have more time, marinate for up to 2 hours in the fridge. 1. While the chicken marinates, prepare your veggies. Start with slicing 1 medium zucchini into half-moons. 2. Cut 1 bell pepper into bite-sized pieces. 3. Wash and break 1 cup of broccoli into florets. 4. Arrange the zucchini, bell pepper, and broccoli on the baking sheet. 5. Drizzle a little olive oil over the veggies. Season with salt and pepper. Toss them well to coat evenly. 1. After marinating, place the chicken thighs on the baking sheet. Arrange them among the veggies. 2. Drizzle leftover marinade over both the chicken and veggies for more flavor. 3. Bake everything in the preheated oven for 25-30 minutes. 4. Check the chicken; it should reach an internal temperature of 165°F (75°C). The veggies should be tender and bright. 5. Once done, take the sheet pan out of the oven. Let it rest for about 5 minutes. 6. Before serving, sprinkle freshly chopped parsley on top for a fresh touch. For the best flavor, marinate chicken for at least 15 minutes. If you have more time, marinate overnight in the fridge. This step makes a big difference. The longer the chicken soaks, the better it tastes. To make sure chicken cooks evenly, cut thighs into similar sizes. This helps them cook at the same rate. For veggies, check their texture. They should be tender but still bright and crisp when done. For a fun presentation, serve the dish straight from the pan. It looks great and saves on cleanup. You can also plate individual servings. Add a sprinkle of sesame seeds or extra parsley for color. Pair this meal with rice or a light salad for a complete dining experience. {{image_4}} You can switch chicken thighs for many other proteins. Tofu works well for a plant-based option. Firm tofu holds its shape and absorbs flavors nicely. You can also use fish, like salmon or tilapia. They cook quickly and add a different taste. For veggies, choose what’s in season. You can use asparagus in spring or sweet potatoes in fall. Carrots and snap peas are great choices year-round. Mix and match to find your favorite combinations. If you need a gluten-free meal, use tamari instead of soy sauce. This keeps all the flavor without gluten. You can also skip the soy sauce entirely and add more honey for sweetness. For a low-carb or keto-friendly dish, swap out the honey for a low-carb sweetener like erythritol. Replace the zucchini with cauliflower for a veggie that’s lower in carbs. This keeps the meal tasty and fits your diet. To keep your Honey Garlic Chicken Veggie Sheet Pan fresh, follow these steps: - Allow the dish to cool completely after cooking. - Transfer leftovers into airtight containers. - Store in the fridge for up to 3 days. - For longer storage, freeze in a freezer-safe container for up to 3 months. Using glass containers helps retain heat and flavor. They also make it easy to see what’s inside. To enjoy this dish again, follow these reheating methods: - For best results, reheat in the oven at 350°F (175°C) for 15-20 minutes. - You can also use a microwave. Heat in 30-second intervals until warm. - Add a splash of water in the microwave to keep veggies from drying out. These methods help maintain the chicken's flavor and the veggies' crispness. Enjoy your meal just like when it was fresh! Yes, you can make this recipe ahead of time. Marinate the chicken in the fridge for up to 2 hours. You can also chop the veggies and store them in the fridge. When you're ready, just bake everything together. Yes, you can freeze this dish. Assemble the chicken and veggies, then place them in a freezer bag. Remove as much air as possible before sealing. You can freeze it for up to 3 months. Thaw it overnight in the fridge before baking. To adjust the recipe, simply halve the ingredients. Use ½ lb of chicken and reduce the veggies accordingly. Keep the marinade ratios the same for the best flavor. You can always save some for later! This dish pairs well with rice or quinoa. You could also serve it with a fresh salad or crusty bread. For a light touch, add a side of fruit. Enjoy exploring different combinations! You now have a clear guide to making a tasty Honey Garlic Chicken Veggie Sheet Pan meal. We covered choosing fresh ingredients, marinating chicken, and preparing colorful veggies. Cooking tips help ensure everything tastes great. Don’t be afraid to swap proteins and veggies to fit your taste. Proper storage keeps leftovers fresh, and reheating methods help maintain flavor. Enjoy this easy, healthy dish that can impress at any meal. Think of all the fun and tasty options you can create!

Honey Garlic Chicken Veggie Sheet Pan

Discover the mouthwatering Honey Garlic Chicken Veggie Sheet Pan Delight that will make your dinner prep a breeze! This easy recipe combines tender, marinated chicken thighs with vibrant veggies for a wholesome meal. Perfectly baked in just 30 minutes, it’s flavorful, healthy, and mess-free. Click to explore this delicious recipe and bring joy to your weeknight dinners with simple ingredients and amazing taste!
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Ingredients
  

1 lb (450g) boneless, skinless chicken thighs

2 tablespoons honey

3 cloves garlic, finely minced

2 tablespoons soy sauce (or tamari for gluten-free)

1 tablespoon extra-virgin olive oil

1 teaspoon dried thyme

1 teaspoon smoked paprika

1 medium zucchini, sliced into half-moons

1 bell pepper (red or yellow), cut into bite-sized pieces

1 cup fresh broccoli florets

Salt and black pepper to taste

Fresh parsley, finely chopped, for garnish

Instructions
 

Begin by preheating your oven to 400°F (200°C). Line a large baking sheet with parchment paper to prevent sticking and for easy cleanup.

    In a spacious mixing bowl, combine the honey, minced garlic, soy sauce, olive oil, dried thyme, smoked paprika, salt, and black pepper. Whisk until the marinade is well blended and smooth.

      Add the chicken thighs to the marinade in the bowl, ensuring each piece is fully coated. For optimal flavor, allow the chicken to marinate for at least 15 minutes, but if time allows, marinate for up to 2 hours in the refrigerator.

        While the chicken is marinating, prepare your vegetables. On the lined baking sheet, arrange the zucchini slices, diced bell pepper, and broccoli florets. Drizzle them with a touch of olive oil and season with salt and pepper. Toss everything together until the veggies are evenly coated.

          Once marinated, transfer the chicken thighs from the bowl onto the baking sheet, placing them strategically among the vegetables. Drizzle any leftover marinade over both the chicken and veggies for extra flavor.

            Bake in the preheated oven for 25-30 minutes. The chicken should reach an internal temperature of 165°F (75°C) and the vegetables should be tender yet vibrant.

              Remove the sheet pan from the oven and let it rest for about 5 minutes. Before serving, sprinkle freshly chopped parsley over the top for a burst of color and freshness.

                Prep Time: 15 mins | Total Time: 45 mins | Servings: 4

                  - Presentation Tips: For a charming rustic presentation, serve directly from the sheet pan. Alternatively, consider plating individual servings, garnishing with a sprinkle of sesame seeds and extra parsley for a vibrant touch. Enjoy your delightful meal!

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