Sheet Pan Honey Garlic Chicken and Veggies
User Reviews
3.2
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
4
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Calories
538 kcal
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Course
Main Course
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Cuisine
American
Sheet Pan Honey Garlic Chicken and Veggies
Description
Sheet Pan Honey Garlic Chicken and Veggies features chicken tenderloins paired with crisp-tender baby carrots, broccoli, and snow peas. The honey garlic sauce, made from brown sugar, garlic, ginger, onion powder, soy sauce, honey, and thickened with cornstarch, provides a sticky, flavorful coating. Baking at 425°F cooks the chicken through while roasting the veggies until they shrink and concentrate in flavor. The sauce is applied before and after baking to enhance the glaze. Optional sesame seeds finish the dish with a light crunch.
The preparation keeps ingredients arranged snugly on the baking sheet to account for shrinkage in the vegetables, ensuring a substantial portion. The sauce combines sweetness from honey and brown sugar with the savory umami of soy sauce and a mild garlic-ginger zing. This balance makes it a practical family meal that pairs well with steamed rice or noodles.
Finishing with sesame seeds is optional but adds a mild toasty note and visual appeal. The method requires no stirring during baking, making it a convenient choice when juggling multiple tasks in the kitchen. For best results, serve the dish immediately to preserve the texture of the vegetables and juiciness of the chicken.
Ingredients
- 2 pounds chicken tenderloin
- 8 ounces carrot sliced in half lengthwise, baby
- 4 cups broccoli sliced in half, florets
- 2 cups snow peas
- 1 teaspoon sesame seeds optional
- 1 1/2 cups honey garlic sauce
Honey Garlic Sauce
- 1/2 cup brown sugar packed
- 4 teaspoons garlic minced
- 1 tsp ginger grated, fresh
- 1/2 teaspoon onion powder
- 1/4 cup soy sauce
- 4 tablespoons honey
- 2 cups water set aside 1/2 cup for cornstarch mixture
- 3 tablespoon cornstarch
Instructions
- Preheat oven to 425 degrees F.
- Place the chicken tenders on a lined baking sheet and place the vegetables around them. Make sure to crowd the vegetables on the pan as they will shrink as they cook.
- Pour 3/4 - 1 cup of the honey garlic sauce over the sheet pan using tongs to lightly toss the ingredients in the sauce until they are coated.
- Place the pan in the oven and bake for 15 minutes or until the chicken is cooked through.
- Once it has finished baking remove the pan from the oven and add a bit more honey garlic sauce to the chicken and vegetables.
- Sprinkle with sesame seeds. (optional)
- Serve immediately.
Honey Garlic Sauce
- In a medium saucepan combine brown sugar, garlic, ginger, onion powder, soy sauce, honey, and 1 1/2 cups of water. Cook over medium high heat until it comes to a boil, whisking constantly.
- In a small bowl combine cornstarch and the remaining 1/2 cup of water. Whisk them together and then slowly pour the cornstarch mixture into the sauce whisking constantly.
- Continue to cook for about 10 minutes or until sauce thickens to a point where it will coat the back of a spoon.
- Remove from heat and use immediately or let cool and then store in an airtight container in the refrigerator for up to 1 week.
Notes
- Vegetable quantity depends on your baking sheet size; pack them tightly in a single layer to compensate for shrinkage during roasting.
- Applying extra honey garlic sauce after baking intensifies the glaze and flavor.
- Sesame seeds add texture and can be omitted if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 538 kcal
% Daily Value*
| Calories | 538kcal | 27% |
| Carbohydrates | 66g | 22% |
| Protein | 54g | 108% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 145mg | 48% |
| Sodium | 1165mg | 49% |
| Potassium | 1449mg | 31% |
| Fiber | 5g | 20% |
| Sugar | 50g | 100% |
| Vitamin A | 8985IU | 180% |
| Vitamin C | 115.7mg | 129% |
| Calcium | 133mg | 13% |
| Iron | 3.8mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.2
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