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

Sheet pan chicken and sweet potatoes roasted until tender-crisp and glazed in a sticky honey-garlic sauce that provides a savory-sweet finish.

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NUTRITION

558kcal
Protein
52.3g
Fat
11.2g
Carbs
66.0g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 medium sweet potato

1 cup broccoli florets

1 medium red bell pepper

0.5 tbsp honey

1 tbsp tamari

0.5 tsp toasted sesame oil

0.5 tsp extra virgin olive oil

2 cloves 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 rimmed sheet pan with parchment paper for easy cleanup.

  • 2

    Dice the chicken breast and sweet potato into uniform 1-inch cubes to ensure even cooking.

  • 3

    Chop the broccoli into small florets and slice the red bell pepper into 1-inch pieces.

  • 4

    In a small mixing bowl, whisk together the honey, tamari, toasted sesame oil, and minced garlic until well combined.

  • 5

    Place the chicken and sweet potatoes on the prepared sheet pan, drizzle with olive oil, and season with sea salt and black pepper.

  • 6

    Toss to coat and spread into a single layer, then roast in the oven for 15 minutes.

  • 7

    Remove the pan from the oven, add the broccoli and bell peppers, and pour the honey-garlic glaze over all the ingredients.

  • 8

    Toss everything together with tongs until thoroughly coated, then return to the oven for another 10 to 12 minutes until the chicken is cooked through and the vegetables are 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

Sheet pan chicken and sweet potatoes roasted until tender-crisp and glazed in a sticky honey-garlic sauce that provides a savory-sweet finish.

NUTRITION

558kcal
Protein
52.3g
Fat
11.2g
Carbs
66.0g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 medium sweet potato

1 cup broccoli florets

1 medium red bell pepper

0.5 tbsp honey

1 tbsp tamari

0.5 tsp toasted sesame oil

0.5 tsp extra virgin olive oil

2 cloves garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

  • 1

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

  • 2

    Dice the chicken breast and sweet potato into uniform 1-inch cubes to ensure even cooking.

  • 3

    Chop the broccoli into small florets and slice the red bell pepper into 1-inch pieces.

  • 4

    In a small mixing bowl, whisk together the honey, tamari, toasted sesame oil, and minced garlic until well combined.

  • 5

    Place the chicken and sweet potatoes on the prepared sheet pan, drizzle with olive oil, and season with sea salt and black pepper.

  • 6

    Toss to coat and spread into a single layer, then roast in the oven for 15 minutes.

  • 7

    Remove the pan from the oven, add the broccoli and bell peppers, and pour the honey-garlic glaze over all the ingredients.

  • 8

    Toss everything together with tongs until thoroughly coated, then return to the oven for another 10 to 12 minutes until the chicken is cooked through and the vegetables are tender.