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- 4 boneless, skinless chicken thighs - 2 cups broccoli florets - 1 red bell pepper, sliced - 1/4 cup honey - 3 tablespoons soy sauce - 3 cloves garlic, minced - 1 tablespoon sesame oil - 1 tablespoon cornstarch - 2 teaspoons fresh ginger, grated - Salt and pepper to taste - 1 tablespoon sesame seeds - Chopped green onions Gathering good ingredients is key to making this dish shine. First, I choose four boneless, skinless chicken thighs. These thighs stay juicy and tender when cooked. Next, I add two cups of broccoli florets. They provide a nice crunch and vibrant color. A sliced red bell pepper brings sweetness and contrast. For the marinade, I start with 1/4 cup of honey. It adds a delightful sweetness. Then, I mix in three tablespoons of soy sauce for saltiness. Three cloves of minced garlic give that warm, aromatic flavor. A tablespoon of sesame oil joins the mix for a nutty touch. I add one tablespoon of cornstarch to help thicken the sauce. This adds a nice glaze to the chicken and veggies. Two teaspoons of fresh ginger add zing to the flavor. Finally, I season with salt and pepper to balance everything out. For garnishing, I sprinkle one tablespoon of sesame seeds on top before serving. Chopped green onions add freshness and color. This mix of ingredients turns a simple sheet pan meal into something special. - Preheat oven to 400°F (200°C). - Prepare the sheet pan with parchment paper. First, I always start by preheating the oven. This ensures even cooking. I set it to 400°F (200°C). Next, I line my sheet pan with parchment paper. This makes cleanup easy and helps the food not to stick. - Combine marinade ingredients. - Marinate chicken for at least 15 minutes. For the marinade, I mix honey, soy sauce, minced garlic, sesame oil, cornstarch, and grated ginger in a bowl. I whisk them well until blended. Then, I place the chicken thighs in a shallow dish or zip-top bag. I pour half of the marinade over the chicken. I save the rest for later. The chicken needs at least 15 minutes to soak up the flavors. - Arrange the vegetables on the sheet pan. - Bake chicken and vegetables together for 25-30 minutes. While the chicken marinates, I prepare the veggies. I arrange the broccoli florets and sliced red bell pepper on the sheet pan. I drizzle them with olive oil and sprinkle with salt and pepper. I toss to coat them well. After marinating, I place the chicken on the sheet pan with the veggies. I brush the remaining marinade over both. I bake everything in the preheated oven for 25-30 minutes. The chicken should reach 165°F (74°C), and the broccoli should be tender. After baking, I take the pan out and sprinkle sesame seeds and chopped green onions on top. This adds a nice touch! To balance sweetness and savoriness, use the right amount of honey and soy sauce. Honey gives a nice sweet touch. Soy sauce adds umami flavor. Together, they create a rich taste. Marinating the chicken is key. Let it sit for at least 15 minutes. This helps the flavors soak in deeply. For best results, marinate for up to 2 hours. You can cook this dish in other ways. Try grilling the chicken for a smoky flavor. You could also use a slow cooker for tender meat. Adjust oven temperatures as needed. If you like a crispy finish, increase to 425°F (220°C). Just watch the chicken closely to avoid burning. For a crispy texture, broil the chicken for a few minutes at the end. This adds a nice crunch. Make sure to seal the chicken properly during cooking. This keeps the juices in and helps it stay moist. Use a tight-fitting lid or foil if needed. Enjoy the crunch! {{image_2}} You can change the vegetables in this dish to match your taste. Here are some great options: - Cauliflower florets for a low-carb twist. - Snap peas add crunch and color. - Carrots bring a sweet note and bright color. If you want to switch from chicken, consider these proteins: - Tofu for a plant-based option. - Shrimp cooks quickly and pairs well with honey garlic. - Pork tenderloin works well with the marinade. To give your dish a kick, add red pepper flakes. Just a pinch can add warmth without overpowering the honey. You can also try different honey types. Here are some suggestions: - Wildflower honey offers a floral taste. - Clover honey is milder and sweeter. - Manuka honey adds a unique flavor and health benefits. Pair your honey garlic chicken and broccoli with these side dishes: - Steamed jasmine rice for a classic combo. - Quinoa adds protein and a nutty flavor. - Couscous is quick and fluffy. Drizzle some pan juices over your sides for extra flavor. Enjoy your meal! Store any leftovers in the fridge right away. Keep them in an airtight container. Glass or plastic containers work well. Make sure to cool the dish before sealing. This helps keep the chicken and broccoli fresh. You can enjoy the leftovers within three days for the best taste. For longer shelf life, freeze your leftovers. Place the chicken and broccoli in a freezer-safe bag. Remove as much air as you can before sealing. You can freeze them for up to three months. When you want to eat it, thaw the meal overnight in the fridge. This keeps the chicken juicy and the broccoli tender. You have two great options for reheating. - Microwave: Place the leftovers in a microwave-safe dish. Cover it with a lid or microwave-safe wrap. Heat on high for two to three minutes, stirring halfway. This method is quick and easy. - Oven: Preheat your oven to 350°F (175°C). Place the chicken and broccoli on a baking sheet. Cover it with foil to keep it moist. Bake for about 15-20 minutes, or until warm. This method helps the food stay crispy and delicious. It takes about 25-30 minutes to bake chicken thighs in the oven. The cooking time can vary based on the oven and the size of the chicken pieces. Always check for doneness with a meat thermometer. The chicken should reach 165°F (74°C) to be safe to eat. Yes, but it’s best to thaw the chicken first. Frozen chicken can cook unevenly and not absorb the marinade well. If you must use frozen chicken, add extra baking time. Always check the internal temperature to ensure it’s cooked through. You can use tamari or coconut aminos as a soy sauce substitute. Both options are gluten-free and provide a similar flavor. If you want a lighter option, use low-sodium soy sauce. Adjust the quantity based on your taste preference. Yes, this recipe is great for meal prep! You can store leftovers in airtight containers. They will last about 3-4 days in the fridge. Reheat in the microwave or oven for a quick and tasty meal. Use a meat thermometer to check the chicken's internal temperature. It should read 165°F (74°C). The juices should run clear, and the meat should no longer be pink. This ensures it is safe and delicious to eat. This recipe combines tasty chicken, veggies, and a sweet-savory marinade. You learned how to prepare, bake, and store this healthy dish. Remember, marinating is key for great flavor. Feel free to swap ingredients or try new spices to make it your own. Cooking can be fun and easy. Share this recipe and enjoy every bite. Cooking and sharing meals creates joy and connection!

Sheet Pan Honey Garlic Chicken & Broccoli

Savor the deliciousness of this Sheet Pan Honey Garlic Chicken & Broccoli recipe that’s perfect for busy weeknights! With tender chicken thighs marinated in a sweet and savory mixture and vibrant veggies, this meal is a feast for the senses. It’s easy to prepare, quick to cook, and requires minimal cleanup. Click through to discover the full recipe and make dinner a breeze tonight!
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Ingredients
  

4 boneless, skinless chicken thighs

2 cups broccoli florets

1 red bell pepper, sliced

1/4 cup honey

3 tablespoons soy sauce

3 cloves garlic, minced

1 tablespoon sesame oil

1 tablespoon cornstarch

2 teaspoons fresh ginger, grated

Salt and pepper to taste

1 tablespoon sesame seeds (for garnish)

Chopped green onions (for garnish)

Instructions
 

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

    In a mixing bowl, whisk together the honey, soy sauce, minced garlic, sesame oil, cornstarch, and grated ginger until well combined. This will be your marinade.

      Place the chicken thighs in a shallow dish or a zip-top bag and pour half of the marinade over the chicken. Save the remaining marinade for later. Let the chicken marinate for at least 15 minutes to soak in the flavors.

        While the chicken marinates, prepare the vegetables. On the other side of the sheet pan, arrange the broccoli florets and sliced red bell pepper. Drizzle with olive oil and season with salt and pepper. Toss to coat evenly.

          After marinating, place the chicken thighs on the sheet pan among the vegetables.

            Brush the remaining marinade over the chicken and vegetables for extra flavor.

              Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C), and the broccoli is tender and slightly caramelized.

                Once done, remove from the oven and sprinkle with sesame seeds and chopped green onions for garnish.

                  Serve hot, drizzling any pan juices over the chicken and vegetables for added flavor.

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