Sheet Pan Honey Garlic Chicken and Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Sheet Pan Honey Garlic Chicken and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Honey Garlic Chicken and Roasted Vegetables

Savor the delicious flavors of tender honey garlic chicken paired with vibrant roasted vegetables, all prepared on one sheet pan for an effortless cleanup. The juicy chicken is bathed in a sweet and savory glaze while crisp peppers, zucchini, and carrots add color and texture, making this dish a balanced and delightful meal.

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NUTRITION

369kcal
Protein
35.5g
Fat
9g
Carbs
39g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Red Bell Pepper

1 small Zucchini

1 small Carrot

2 cloves Garlic

1 tbsp Honey

1 tbsp Low Sodium Soy Sauce

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 425°F and line a sheet pan with parchment paper.

  • 2

    Slice the red bell pepper, zucchini, and carrot into bite-sized pieces and place them on the sheet pan.

  • 3

    Drizzle the vegetables with olive oil and season lightly with salt and pepper, tossing to coat evenly.

  • 4

    Place the chicken breast on the sheet pan among the vegetables.

  • 5

    In a small bowl, whisk together the honey, low sodium soy sauce, minced garlic, and a pinch of dried herbs if desired.

  • 6

    Brush the honey garlic mixture evenly over the chicken breast.

  • 7

    Roast in the preheated oven for 18-22 minutes or until the chicken is cooked through and the vegetables are tender, stirring the vegetables midway for even cooking.

  • 8

    Once done, remove from the oven, let rest for a few minutes, and serve warm.

Sheet Pan Honey Garlic Chicken and Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Sheet Pan Honey Garlic Chicken and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Honey Garlic Chicken and Roasted Vegetables

Savor the delicious flavors of tender honey garlic chicken paired with vibrant roasted vegetables, all prepared on one sheet pan for an effortless cleanup. The juicy chicken is bathed in a sweet and savory glaze while crisp peppers, zucchini, and carrots add color and texture, making this dish a balanced and delightful meal.

NUTRITION

369kcal
Protein
35.5g
Fat
9g
Carbs
39g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Red Bell Pepper

1 small Zucchini

1 small Carrot

2 cloves Garlic

1 tbsp Honey

1 tbsp Low Sodium Soy Sauce

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 425°F and line a sheet pan with parchment paper.

  • 2

    Slice the red bell pepper, zucchini, and carrot into bite-sized pieces and place them on the sheet pan.

  • 3

    Drizzle the vegetables with olive oil and season lightly with salt and pepper, tossing to coat evenly.

  • 4

    Place the chicken breast on the sheet pan among the vegetables.

  • 5

    In a small bowl, whisk together the honey, low sodium soy sauce, minced garlic, and a pinch of dried herbs if desired.

  • 6

    Brush the honey garlic mixture evenly over the chicken breast.

  • 7

    Roast in the preheated oven for 18-22 minutes or until the chicken is cooked through and the vegetables are tender, stirring the vegetables midway for even cooking.

  • 8

    Once done, remove from the oven, let rest for a few minutes, and serve warm.