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Honey-Glazed Pan Roasted Chicken with Rainbow Veggies

Enjoy the vibrant colors and flavors of this Honey-Glazed Pan Roasted Chicken with Rainbow Veggies, a wholesome dinner option that's not only easy to make but also a feast for your eyes. Succulent chicken breasts are marinated in a savory soy and honey sauce, then roasted together with a selection o...
45 min
TOTAL TIME
454
CALORIES
$2.50
PER SERVING
Honey-Glazed Pan Roasted Chicken with Rainbow Veggies
Ingredients
MAIN
4 SERVINGS
Soy Sauce
1/2 cup soy sauce
Garlic
2 cloves garlic
minced
Chicken Breast
1 1/2 lbs chicken breast
cut into 1-inch pieces
Onion
1 large onion
peeled and diced
Baby Carrots
12 oz baby carrots
Broccoli Florets
4 cups broccoli florets
Black Pepper
1 tsp black pepper
Honey
1/4 cup honey
Bell Pepper
2 cups bell pepper
deseeded and sliced
Directions
MAIN
15 min
PREP TIME
30 min
COOK TIME
45 min
TOTAL TIME
1
Preheat your oven to 400ºF and line your baking sheet with parchment paper.
2
In a large bowl, combine the soy sauce, honey and minced garlic. Stir until the honey is dissolved.
3
Toss the chicken pieces in the sauce to coat, then set aside to marinate while you prep the veggies.
4
Dice the onion and de-seed and slice the bell peppers. Spread the onions, baby carrots, broccoli florets, and bell pepper slices evenly on the baking sheet.
5
Scatter the marinated chicken pieces over the veggies and drizzle any leftover marinade over everything. Sprinkle with cracked black pepper.
6
Bake in the preheated oven for 20 minutes, then stir to ensure an even roast and continue baking for another 10 minutes, until the vegetables are tender and the chicken is fully cooked.
7
Serve this delightful pan roast hot with a side of freshly steamed rice or quinoa.
Health Info
Macros
34g
CARBS
16g
FAT
43g
PROTEIN
Allowed on these diets
LACTOSE FREE
MEDITERRANEAN
Contains these allergens
SOYBEANS
WHEAT