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- 1 lb boneless, skinless chicken thighs - 2 tablespoons honey - 3 cloves garlic, minced - 2 tablespoons soy sauce (or tamari for gluten-free) - 1 tablespoon olive oil - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - Salt and pepper to taste - 1 zucchini, sliced - 1 bell pepper (red or yellow), diced - 1 cup broccoli florets - Olive oil for drizzling - Fresh parsley, chopped for garnish I love using chicken thighs for this dish. They stay juicy and tender after cooking. The marinade is simple but packed with flavor. Honey adds a nice sweetness. Garlic brings a bold taste, and soy sauce adds depth. Olive oil helps everything stick together while adding richness. For the veggies, I choose zucchini, bell pepper, and broccoli. They keep their crunch and soak up the marinade well. You can add any veggies you like. Just make sure they are cut evenly for even cooking. Don’t forget to garnish with fresh parsley! It adds a pop of color and freshness. This dish not only tastes great, but it also looks beautiful on your table. - Preheat your oven to 400°F (200°C). - Line a large baking sheet with parchment paper. - In a mixing bowl, whisk together honey, minced garlic, soy sauce, olive oil, thyme, smoked paprika, salt, and pepper. - Add the chicken thighs to the bowl. Make sure they are well-coated with the marinade. Allow the chicken to marinate for 15 minutes. This step is key for great flavor. - While the chicken is marinating, place sliced zucchini, diced bell pepper, and broccoli florets on the baking sheet. - Drizzle the vegetables with olive oil. Season with salt and pepper. Toss them to coat evenly. This ensures every bite is tasty. - After marinating, remove the chicken from the bowl. Arrange it on the baking sheet with the veggies. - Pour any remaining marinade over the chicken and veggies. - Bake in the preheated oven for 25-30 minutes. Check until the chicken reaches an internal temperature of 165°F and the vegetables are tender. To boost the taste of your dish, feel free to adjust the marinade ingredients. You can add more honey for sweetness or extra garlic for a bold kick. If you want a deeper taste, let the chicken marinate longer than 15 minutes. Even an hour can make a big difference in flavor. Always check the chicken's internal temperature to ensure it is safe to eat. Chicken should reach at least 165°F. This guarantees that the meat is cooked perfectly. Make sure to spread the vegetables evenly on the baking sheet. This helps them cook properly and get a nice roast. Serving directly from the sheet pan creates a fun, rustic vibe. For a fancy touch, plate each serving and sprinkle with sesame seeds. Adding fresh parsley not only looks great but also adds a burst of flavor. {{image_2}} You can change up the veggies in this dish. Seasonal vegetables work great. Think about using carrots or asparagus. These choices add color and flavor. You can also add spinach or kale. They boost nutrients and taste. Leafy greens blend well and add a fresh touch. If you want to switch proteins, try chicken breasts or shrimp. Both options cook well and absorb the honey garlic flavor. For a vegan option, use tofu or tempeh. These alternatives soak up the marinade nicely. They offer a hearty, plant-based meal. Feel free to experiment with different sauces. Teriyaki sauce adds a sweet and savory twist. You can also try using spicy honey for extra heat. This change brings a new layer of flavor and excitement. Adjust the sauce to match your taste buds! To store leftovers, place them in an airtight container. This keeps the chicken and veggies fresh. You can keep the dish in the fridge for up to three days. To maintain flavor and texture, reheat only what you plan to eat. This way, the rest stays fresh longer. For proper freezing, let the dish cool completely. Then, transfer it to a freezer-safe container. You can freeze Honey Garlic Chicken Veggie Sheet Pan for up to three months. When ready to enjoy, thaw it overnight in the fridge. Reheat in the oven or microwave until heated through. This helps keep the chicken juicy and the veggies tender. You can marinate chicken for at least 15 minutes. For more flavor, try marinating for 1 to 2 hours. This gives the honey and garlic time to soak in. If you have more time, you can even marinate it overnight in the fridge. Just make sure to cover it well. Yes, you can use frozen chicken thighs. However, it is best to thaw them first. This ensures even marinating and cooking. You can thaw them in the fridge overnight or use the defrost setting on your microwave. Once thawed, follow the marinating steps as usual. This dish pairs well with rice or quinoa. You can also serve it with a fresh green salad. If you want more veggies, roasted sweet potatoes or a side of corn works great too. Feel free to add your favorite side dishes! Yes, this dish is perfect for meal prep! You can make it ahead of time and store it in the fridge. Just divide it into meal containers. It keeps well for 3 to 4 days. You can reheat it in the oven or microwave when you're ready to eat. Absolutely! To make it gluten-free, use tamari instead of soy sauce. This simple swap keeps all the flavors intact. Just check all other ingredients to ensure they are gluten-free. Enjoy this tasty meal without worry! This blog post covered how to make a tasty Honey Garlic Chicken Veggie Sheet Pan meal. We discussed key ingredients, easy steps to cook, and helpful tips for great flavor. Remember, you can switch any veggies or proteins to suit your taste. Store leftovers wisely, and it’s perfect for meal prep! By trying this dish, you can enjoy a flavorful and healthy meal with little effort.

Honey Garlic Chicken Veggie Sheet Pan

Delight your taste buds with this easy Honey Garlic Chicken Veggie Sheet Pan recipe! Gather simple ingredients like chicken thighs, zucchini, bell peppers, and broccoli, then bake them together for a flavorful, one-pan meal. Perfect for busy weeknights, this recipe is packed with nutrition and taste. Click through to explore the full recipe and discover how you can whip up this delicious dish effortlessly!
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Ingredients
  

1 lb (450g) boneless, skinless chicken thighs

2 tablespoons honey

3 cloves garlic, minced

2 tablespoons soy sauce (or tamari for gluten-free)

1 tablespoon olive oil

1 teaspoon dried thyme

1 teaspoon smoked paprika

1 zucchini, sliced

1 bell pepper (red or yellow), diced

1 cup broccoli florets

Salt and pepper to taste

Fresh parsley, chopped for garnish

Instructions
 

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

    In a mixing bowl, whisk together honey, minced garlic, soy sauce, olive oil, thyme, smoked paprika, salt, and pepper to create the marinade.

      Add the chicken thighs to the bowl, ensuring they are well-coated with the marinade. Allow to marinate for at least 15 minutes to enhance flavor.

        While the chicken is marinating, prepare the vegetables. Place zucchini, bell pepper, and broccoli florets on the baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat evenly.

          After marinating, remove the chicken from the bowl and arrange it on the baking sheet with the veggies. Pour any remaining marinade over the chicken and veggies.

            Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through (165°F internal temperature) and the vegetables are tender.

              Once cooked, remove from the oven and let it rest for a few minutes. Garnish with freshly chopped parsley before serving.

                Prep Time: 15 mins | Total Time: 45 mins | Servings: 4

                  - Presentation Tips: Serve directly from the sheet pan for a rustic feel, or plate individual servings with a sprinkle of sesame seeds and fresh parsley for added color. Enjoy!