YOUR SOLIN GENERATED RECIPE
Sheet Pan Honey-Garlic Chicken and Veggies
Oven-roasted chicken breast and crisp-tender vegetables glazed in a sticky honey-garlic sauce, served over a fluffy bed of jasmine rice.
INGREDIENTS
5.5 oz Boneless skinless chicken breast
0.5 cup Cooked jasmine rice
1 cup Broccoli florets
0.5 cup Red bell pepper
0.5 tbsp Extra virgin olive oil
1 tbsp Raw honey
1 tbsp Coconut aminos
1 clove Garlic
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Red pepper flakes
PREPARATION
Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper.
In a small bowl, whisk together the raw honey, coconut aminos, minced garlic, and red pepper flakes until the glaze is well combined.
Cut the chicken breast into 1-inch cubes and place them on one side of the prepared sheet pan.
Arrange the broccoli florets and sliced red bell pepper on the other side of the pan.
Drizzle the olive oil over the vegetables and season them with the sea salt and black pepper.
Pour the honey-garlic glaze over the chicken pieces, tossing them gently to ensure every piece is thoroughly coated.
Roast in the oven for 15 to 18 minutes, or until the chicken is cooked through and the vegetables are tender with slightly charred edges.
Serve the glazed chicken and roasted vegetables over the warm, fluffy jasmine rice.