This Honey Garlic Sheet Pan Chicken is a flavorful, no-fuss, one-pan meal. Marinated in a rich garlic and honey sauce, the cubed chicken bakes to perfection alongside vegetables, all served over a bed of jasmine or basmati rice. It's perfect for a busy weeknight dinner or a relaxed weekend meal!
4 boneless, skinless chicken breasts
1/2 cup honey
1/3 cup soy sauce
1/3 cup rice vinegar
4 cloves garlic
2 tbsp ginger
1/4 tsp red pepper flakes (optional for a bit of heat)
2 tbsp olive oil, divided
1 red bell pepper
1 red onion
2 cups broccoli florets
Fresh green onions, chopped (for garnish)
Sesame seeds (for garnish)
2 cups cooked jasmine or basmati rice
Cut the chicken breasts into cubes.
Mince the garlic and ginger.
In a mason jar, combine honey, soy sauce, rice vinegar, minced garlic, minced ginger, and red pepper flakes (if using). Shake well to mix all ingredients.
Place the cubed chicken in a sealable bag and pour in half of the sauce. Seal the bag and marinate the chicken in the refrigerator for at least 4 hours, or up to
overnight.
Preheat your oven to 400°F (200°C).
Rub a sheet pan with 1 tablespoon of olive oil to prevent sticking.
Slice the red bell pepper and red onion.
In a large bowl, toss the sliced red bell pepper, red onion, and broccoli florets with 1/4 of the remaining sauce. Reserve the other 1/4 of the sauce for serving.
Arrange the vegetables around the cubed chicken on the sheet pan. Drizzle the chicken and veggies with the remaining 1 tablespoon of olive oil.
Bake in the preheated oven for 20 minutes, or until the chicken and veggies are cooked through.
Serve the chicken and vegetable mixture over a bed of cooked jasmine or basmati rice, drizzle with a little bit more of the remaining sauce if desired before serving.
Garnish with chopped green onions and sesame seeds before serving. Enjoy!
⏱ Prep Time: 10 minutes
⏱ Cook Time: 20 minutes⏱ Total Time: 30 minutes (plus marinating time)
🍽 Servings: 4
