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; 0.5 medium Russet potato; 3 whole Sweet mini peppers; 0.25 cup Red onion; 0.25 cup Corn kernels; 1 tbsp Honey; 1 tbsp Tamari; 2 cloves Garlic; 0.5 tbsp Olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper

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 russet potatoes roasted on a single sheet pan with vibrant mini peppers and a sticky honey-garlic glaze.

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NUTRITION

Protein

51.0g

Fat

13.5g

Carbs

65.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.5 medium Russet potato

3 whole Sweet mini peppers

0.25 cup Red onion

0.25 cup Corn kernels

1 tbsp Honey

1 tbsp Tamari

2 cloves Garlic

0.5 tbsp Olive oil

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 sheet pan with parchment paper for easy cleanup.
2
Cut the chicken breast and russet potato into bite-sized 1-inch cubes, slice the mini peppers into rings, and thinly slice the red onion.
3
In a small mixing bowl, whisk together the honey, tamari, minced garlic, and olive oil until well combined.
4
Place the chicken, potatoes, peppers, onions, and corn kernels onto the prepared sheet pan.
5
Pour the honey-garlic glaze over the ingredients and toss thoroughly to ensure everything is evenly coated.
6
Spread the mixture out into a single layer and season evenly with sea salt and black pepper.
7
Roast in the oven for 20-25 minutes, tossing halfway through, until the chicken is cooked through and the potatoes are golden and tender.