Name: Sheet Pan Honey-Garlic Chicken and Veggies
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 1 medium sweet potato; 1 cup green beans; 1 cup kale; 2 tsp honey; 1 tsp olive oil; 1 tbsp tamari; 2 cloves garlic; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp fresh cilantro

Sheet Pan Honey-Garlic Chicken and Veggies

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 Veggies

One-pan roasted chicken and vibrant vegetables glazed in a sticky honey-garlic sauce, finished with fresh cilantro for a bright, herbal pop.

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NUTRITION

Protein

51.5g

Fat

10.9g

Carbs

53.8g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 medium sweet potato

1 cup green beans

1 cup kale

2 tsp honey

1 tsp olive oil

1 tbsp tamari

2 cloves garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

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PREPARATION

1
Preheat oven to 400°F and line a large sheet pan with parchment paper.
2
Peel and dice the sweet potato into 1/2-inch cubes, and trim the ends of the green beans.
3
Slice the chicken breast into 1-inch pieces to ensure even cooking.
4
In a small bowl, whisk together the honey, tamari, minced garlic, and olive oil.
5
Place the chicken, sweet potatoes, and green beans on the sheet pan; season with sea salt and black pepper.
6
Drizzle half of the honey-garlic sauce over the ingredients and toss to coat thoroughly.
7
Roast in the oven for 15 minutes, then remove the pan and add the kale.
8
Drizzle the remaining sauce over the kale and roast for an additional 5-7 minutes until the chicken is cooked through and the kale is slightly crisp.
9
Sprinkle with fresh chopped cilantro before serving.