Name: Sheet Pan Honey-Garlic Chicken and Roasted Vegetables
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 1 cup sweet potato; 1.5 cup broccoli florets; 0.5 tbsp olive oil; 2 tsp honey; 1 tbsp tamari; 1 tsp garlic; 0.5 tsp ginger; 0.25 tsp sea salt; 0.25 tsp black pepper

Instructions

Prep 15 min · Cook 25 min

Preheat your oven to 400°F (200°C) and line a large rimmed sheet pan with parchment paper for easy cleanup.
Peel the sweet potato and cut into 1/2-inch cubes; cut the chicken breast into uniform 1-inch bite-sized pieces.
In a small bowl, whisk together the honey, tamari, minced garlic, and grated ginger until well combined to create the glaze.
Place the sweet potato cubes on the sheet pan, drizzle with half of the olive oil, and season with the sea salt and black pepper.
Roast the sweet potatoes in the center of the oven for 10 minutes to give them a head start.
Remove the pan from the oven and add the chicken pieces and broccoli florets to the pan.
Drizzle the remaining olive oil and the prepared honey-garlic glaze over the chicken and vegetables, tossing everything with tongs to coat thoroughly.
Spread the ingredients back into a single layer and return to the oven for 12-15 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and caramelized.

Nutrition

Ingredients

Instructions

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