Name: Sheet Pan Honey-Garlic Chicken and Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz chicken breast; 0.5 cup sweet potato; 1 cup green beans; 1 cup broccoli; 0.25 cup red onion; 2 tsp honey; 2 cloves garlic; 0.5 tbsp olive oil; 1 tbsp tamari; 0.25 tsp sea salt; 0.25 tsp black pepper

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.

YOUR SOLIN GENERATED RECIPE

Sheet Pan Honey-Garlic Chicken and Roasted Vegetables

Oven-roasted chicken breast and colorful vegetables tossed in a sticky honey-garlic glaze for a savory and satisfying sheet pan meal.

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NUTRITION

Protein

56.8g

Fat

13.9g

Carbs

53.7g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

0.5 cup sweet potato

1 cup green beans

1 cup broccoli

0.25 cup red onion

2 tsp honey

2 cloves garlic

0.5 tbsp olive oil

1 tbsp tamari

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 rimmed sheet pan with parchment paper.
2
In a small bowl, whisk together the honey, tamari, minced garlic, and 0.25 tbsp of olive oil to create the glaze.
3
Place the cubed sweet potatoes on the pan, drizzle with the remaining 0.25 tbsp of olive oil, and toss to coat.
4
Roast the sweet potatoes for 10 minutes to give them a head start on cooking.
5
Remove the pan and add the chicken breast pieces, broccoli florets, green beans, and sliced red onion.
6
Pour the honey-garlic glaze over the chicken and vegetables, tossing well to ensure every piece is thoroughly coated.
7
Return the pan to the oven and roast for 15 to 18 minutes, or until the chicken is cooked through and the vegetables are tender-crisp.
8
Season with the sea salt and black pepper before serving hot from the pan.