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 oz chicken breast; 0.75 cup sweet potato; 1 cup broccoli florets; 0.5 cup red bell pepper; 0.5 tbsp honey; 2 tsp extra virgin olive oil; 1 tbsp tamari; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp red pepper flakes

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

Tender chicken breast and sweet potatoes roasted on a single pan, glazed in a sticky honey-garlic sauce that caramelizes beautifully in the oven.

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NUTRITION

Protein

50.8g

Fat

15.2g

Carbs

50.5g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.75 cup sweet potato

1 cup broccoli florets

0.5 cup red bell pepper

0.5 tbsp honey

2 tsp extra virgin olive oil

1 tbsp tamari

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp red pepper flakes

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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
Cut the chicken breast into bite-sized chunks and dice the sweet potato into half-inch cubes to ensure even cooking.
3
In a small bowl, whisk together the honey, tamari, minced garlic, and one teaspoon of olive oil until well combined.
4
Place the chicken, sweet potatoes, broccoli, and bell peppers on the sheet pan, then drizzle with the remaining olive oil and season with salt and pepper.
5
Pour the honey-garlic glaze over the chicken and vegetables, tossing everything together until evenly coated.
6
Spread the mixture in a single layer and roast for 20-25 minutes, or until the chicken is cooked through and the potatoes are fork-tender.
7
Sprinkle with red pepper flakes before serving for a subtle heat that balances the sweetness.