Recipes

Sheet Pan Honey Garlic Chicken

Base serves 2 with leftovers — slide to scale the ingredients.

Ingredients

Base Ingredients

  • 3 cups mixed vegetables (broccoli florets, bell peppers, snap peas, or green beans)
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • Sesame seeds for garnish (optional)
  • Sliced scallions for garnish (optional)

Protein Options

  • For meat eater: 1.5 lbs boneless skinless chicken thighs or breasts
  • For vegetarian: 14 oz extra-firm tofu, pressed and cubed

Honey Garlic Sauce

  • 1/3 cup honey
  • 1/4 cup soy sauce
  • 4 cloves garlic, minced
  • 2 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 1 tsp fresh ginger, minced (optional)
  • 1/4 tsp red pepper flakes (optional, for heat)
  • 1 tsp cornstarch mixed with 1 tbsp water

For Serving

  • Cooked rice or quinoa

Instructions

Prep Work

  1. Preheat oven to 425°F (220°C).
  2. Line a large baking sheet with parchment paper or lightly grease it.
  3. Cut vegetables into bite-sized pieces if needed.
  4. In a small bowl, whisk together honey, soy sauce, garlic, rice vinegar, sesame oil, ginger, and red pepper flakes. Set aside 2-3 tbsp of sauce for finishing.

Protein Preparation

For Chicken Option:

  1. Cut chicken into 1.5-inch pieces if using breasts, or leave thighs whole.
  2. Place chicken on one side of the prepared baking sheet.
  3. Brush chicken generously with half of the honey garlic sauce.

For Tofu Option:

  1. Press tofu for 15-30 minutes to remove excess moisture.
  2. Cut into 3/4-inch cubes.
  3. Place tofu on one side of the prepared baking sheet (can use separate sheet if preferred).
  4. Brush tofu generously with half of the honey garlic sauce.

Vegetables

  1. Toss vegetables with olive oil, salt, and pepper.
  2. Arrange vegetables on the other side of the baking sheet (or around the protein).

Baking

  1. Bake for 15 minutes.
  2. Remove from oven and brush protein with more sauce.
  3. Toss vegetables if they're browning unevenly.
  4. Return to oven for another 10-15 minutes until:
    • Chicken reaches 165°F internal temperature and is caramelized
    • OR tofu is golden and crispy on edges
    • Vegetables are tender and slightly charred

Finishing

  1. While baking, heat reserved 2-3 tbsp sauce in a small saucepan over medium heat.
  2. Add cornstarch slurry and whisk until thickened, about 1-2 minutes.
  3. When protein and vegetables are done, drizzle with the thickened sauce.
  4. Garnish with sesame seeds and scallions.

Assembly

  1. Serve over rice or quinoa.
  2. Drizzle any remaining pan juices over the top.

Tips

  • Don't overcrowd the pan - use two baking sheets if needed for even roasting.
  • For crispier chicken, broil for the last 2-3 minutes of cooking.
  • Best vegetables for this recipe: broccoli, bell peppers, snap peas, green beans, asparagus, or Brussels sprouts.
  • Make it a complete meal by adding chunks of sweet potato to the sheet pan (they'll need the full cooking time).
  • Leftover sauce can be stored in the fridge for up to a week - great for quick stir fries.
  • For meal prep, this reheats beautifully for lunch the next day.