YOUR SOLIN GENERATED RECIPE
Sheet Pan Honey-Garlic Chicken and Veggies
Tender chicken and hearty potatoes roasted on a single pan, glazed in a sticky honey-garlic sauce that caramelizes into a savory-sweet finish.
INGREDIENTS
5 oz chicken breast
0.25 cup sweet potato
0.25 cup Yukon gold potato
1 cup broccoli florets
0.5 tbsp extra virgin olive oil
0.5 tbsp raw honey
1 tbsp coconut aminos
1 tsp garlic
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Preheat your oven to 400°F and line a large rimmed sheet pan with parchment paper for easy cleanup.
Dice the chicken breast, sweet potato, and Yukon gold potato into uniform 1-inch cubes to ensure they cook at the same rate.
In a small mixing bowl, whisk together the olive oil, raw honey, coconut aminos, minced garlic, sea salt, and black pepper until well combined.
Spread the chicken, sweet potatoes, and gold potatoes across the prepared sheet pan, drizzle with half of the honey-garlic sauce, and toss to coat.
Roast in the center of the oven for 15 minutes.
Remove the pan from the oven, add the broccoli florets, and drizzle with the remaining sauce.
Toss everything together one last time and return to the oven for another 10 to 12 minutes until the chicken is cooked through and the potatoes are fork-tender.