Sheet Pan Honey Garlic Chicken and Vegetables
Servings: 4
Calories: 464kcal
Equipment
- 1 Large Sheet Pan approximately 12 x 17 inch
Ingredients
- 1 lb boneless, skinless chicken breasts sliced in half, about 2
- 2 lbs baby potatoes sliced into quarters, about 4 cups
- 12 oz broccoli cut into 1 inch florets, about 4 cups
- 4 carrots sliced into ¼ inch rounds, about 2 cups
- ¼ cup honey melted
- 3 tablespoon tamari
- 2 tablespoon avocado oil divided
- 2 cloves garlic
Instructions
- Preheat the oven to 400 °F.
- In a small bowl, whisk together 1 tablespoon of avocado oil with the honey, tamari and garlic.
- Place all of the vegetables into a large bowl and mix with the remaining tablespoon of avocado oil and half of the honey garlic mixture until evenly coated.
- Spread the vegetables out onto a large sheet pan (12x17 inch or use 2 smaller pans), lined with a silicone liner or parchment paper. Roast for 20 minutes, stirring after 10 minutes.
- After 20 minutes, use a spatula to stir the vegetables and move them to make space for the chicken. Add the chicken to the sheet pan and spoon a quarter of the remaining sauce over top. Use a brush to spread the sauce evenly over the chicken and return the pan to the oven.
- Bake for 20-25 minutes, stirring every 10, until the chicken is cooked through to 165 F and the vegetables are tender.
- Serve, topped with remaining sauce.
Notes
Leftovers
Store leftovers in an airtight container for up to 4 days. It can also be frozen for up to 3 months but the potatoes may become mealy with thawing.
To reheat, warm in the microwave or in the oven at 350 F for about 15 minutes.
Nutrition
Calories: 464kcal | Carbohydrates: 70g | Protein: 33g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 971mg | Potassium: 1884mg | Fiber: 9g | Sugar: 24g | Vitamin A: 10759IU | Vitamin C: 126mg | Calcium: 100mg | Iron: 3mg
