Honey Garlic Chicken Sheet Pan Dinner

honey

🥗Healthier: maple syrup

💰Cheaper: agave syrup

Maple syrup offers a similar sweetness with less cost.

chicken thighs

🥗Healthier: chicken breasts

💰Cheaper: bone-in chicken thighs

Breasts are leaner, while bone-in thighs are more economical.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos are often cheaper.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a high smoke point.

Chop 4 skinless boneless chicken breasts into little cubes.

Place the chicken in a resealable bag for marinating.

Mince a lot of garlic and ginger finely.

Add the minced garlic and ginger into the resealable bag with the chicken.

Pour in 1/3 cup of low sodium soy sauce into the bag.

Add 1/3 cup of rice wine vinegar into the bag.

Add 1/2 cup of honey into the bag.

Add a few red pepper flakes for heat into the bag.

Seal the bag, remove as much air as possible, and massage the chicken around.

Refrigerate the marinated chicken for 4 hours up to overnight.

In a bowl, combine broccoli florets, chopped red bell pepper, and chopped red onion.

Add a little olive oil to the bottom of the sheet pan to prevent sticking.

Pour a little bit of the marinade over the vegetables in the bowl and toss to combine.

Spread the vegetables onto the sheet pan.

Nestle the marinated chicken in with the vegetables on the sheet pan, ensuring not to overcrowd them.

Bake in a 400°F oven for 15 to 20 minutes.

Remove from the oven and serve the chicken and vegetables over rice.

Drizzle some extra marinade over the top before serving.

Top with sliced green onions and sesame seeds.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens