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

Roasted chicken breast and vibrant vegetables prepared on a single pan, glazed with a sticky honey-garlic sauce for a savory finish.

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NUTRITION

523kcal
Protein
50.4g
Fat
14.9g
Carbs
46.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.75 cup Sweet potato

0.5 cup Broccoli florets

0.5 cup Green beans

2 tbsp Red onion

2 tsp Extra virgin olive oil

1 tsp Raw honey

1 tbsp Tamari

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a large sheet pan with parchment paper for easy cleanup.

  • 2

    In a small glass bowl, whisk together the raw honey, tamari, minced garlic, and 1 teaspoon of the olive oil to create the glaze.

  • 3

    Place the cubed sweet potatoes on the sheet pan, drizzle with the remaining olive oil, sea salt, and black pepper, then roast for 10 minutes.

  • 4

    Remove the pan from the oven and add the cubed chicken breast, broccoli florets, green beans, and sliced red onion.

  • 5

    Drizzle the honey-garlic glaze over the chicken and vegetables, tossing well to ensure every piece is coated in that glossy sauce.

  • 6

    Spread everything into a single layer and roast for another 15-18 minutes until the chicken is cooked through and the vegetables are perfectly tender.

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

Roasted chicken breast and vibrant vegetables prepared on a single pan, glazed with a sticky honey-garlic sauce for a savory finish.

NUTRITION

523kcal
Protein
50.4g
Fat
14.9g
Carbs
46.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.75 cup Sweet potato

0.5 cup Broccoli florets

0.5 cup Green beans

2 tbsp Red onion

2 tsp Extra virgin olive oil

1 tsp Raw honey

1 tbsp Tamari

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

  • 1

    Preheat your oven to 400°F and line a large sheet pan with parchment paper for easy cleanup.

  • 2

    In a small glass bowl, whisk together the raw honey, tamari, minced garlic, and 1 teaspoon of the olive oil to create the glaze.

  • 3

    Place the cubed sweet potatoes on the sheet pan, drizzle with the remaining olive oil, sea salt, and black pepper, then roast for 10 minutes.

  • 4

    Remove the pan from the oven and add the cubed chicken breast, broccoli florets, green beans, and sliced red onion.

  • 5

    Drizzle the honey-garlic glaze over the chicken and vegetables, tossing well to ensure every piece is coated in that glossy sauce.

  • 6

    Spread everything into a single layer and roast for another 15-18 minutes until the chicken is cooked through and the vegetables are perfectly tender.