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- 4 boneless, skinless chicken thighs - 2 medium zucchinis, sliced into rounds - 1 red bell pepper, sliced - 1 yellow bell pepper, sliced - 1/4 cup honey - 4 cloves garlic, minced - 2 tablespoons soy sauce - 2 tablespoons olive oil - 1 teaspoon ground ginger - 1 teaspoon paprika - Salt and pepper to taste When I make this dish, I love using boneless, skinless chicken thighs. They stay juicy and tender. The zucchinis and bell peppers add color and crunch. For the marinade, honey and garlic create a sweet and savory mix. Soy sauce adds depth, while olive oil keeps everything moist. Seasonings like ground ginger and paprika bring warmth. A little salt and pepper balance the flavors. These simple ingredients combine to create a dish full of taste. Start by preheating your oven to 400°F (200°C). This ensures everything cooks evenly and perfectly. Next, prepare the marinade. In a small bowl, whisk together: - 1/4 cup honey - 4 cloves garlic, minced - 2 tablespoons soy sauce - 1 teaspoon ground ginger - 1 teaspoon paprika - Salt and pepper to taste Mix until smooth. This mix will add flavor to your chicken and veggies. Now it's time to marinate the chicken. Take 4 boneless, skinless chicken thighs and place them in a large bowl. Pour half of the honey garlic marinade over the chicken. Toss the chicken thighs to coat them evenly. Let them rest while you prepare the vegetables. This helps the flavors soak in. Grab a large sheet pan and arrange your sliced vegetables. You need: - 2 medium zucchinis, sliced into rounds - 1 red bell pepper, sliced - 1 yellow bell pepper, sliced Place the veggies in a single layer on the pan. Drizzle with 2 tablespoons of olive oil, and season with salt and pepper. Toss the veggies to combine. Next, remove the chicken from the marinade and place it in the center of the sheet pan. Surround the chicken with the veggies. Brush the remaining marinade over the chicken for extra flavor. Now it's time to bake! Place the sheet pan in your preheated oven. Bake for 25-30 minutes. The chicken should cook until it reaches an internal temperature of 165°F (75°C). The veggies should be tender and slightly caramelized. After baking, take the pan out and let it rest for a few minutes. This helps the juices settle. Finally, garnish with chopped fresh parsley for a pop of color and flavor. Enjoy your meal! - To keep chicken juicy, marinate for at least 30 minutes. This allows the flavors to soak in well. - Use a meat thermometer to check doneness. Chicken should reach 165°F (75°C). - For perfectly cooked vegetables, cut them evenly. This helps them cook at the same rate. - Toss veggies in olive oil, salt, and pepper. This enhances their natural sweetness. - Serve directly from the sheet pan for a fun, rustic look. - For a fancier touch, plate chicken and veggies separately. Drizzle extra marinade for added flavor. - Pair this dish with rice or quinoa for a hearty meal. A side salad adds a fresh crunch. - Use a rimmed sheet pan. It holds juices and prevents spills. - A good set of tongs helps with flipping and serving. - A meat thermometer ensures your chicken is cooked just right. {{image_2}} You can swap out chicken for other proteins. Try using shrimp or tofu for a fun twist. Both options soak up flavors well and cook quickly. For the veggies, zucchini shines, but you can use other greens. Consider broccoli, asparagus, or carrots. These add crunch and color to your dish. Boost the taste by adding spices or herbs. Try thyme or rosemary for a fresh kick. A dash of cayenne pepper can add some heat if you like spice. To change the marinade, add orange juice or sesame oil. These can give a sweet or nutty flavor. Play around with the amounts for your perfect blend. This dish makes meal prep easy. You can marinate the chicken a day ahead. Chop the veggies and store them in the fridge. For freezing, place the cooked meal in an airtight container. It stays good for about three months. To reheat, just warm it in the oven or microwave. Enjoy your tasty meal anytime! To store leftovers, let them cool down first. Place the chicken and veggies in an airtight container. This keeps them fresh and tasty. You can refrigerate leftovers for up to three days. Make sure to label the container with the date. To freeze this dish, follow these easy steps: - Allow the chicken and vegetables to cool completely. - Portion them into freezer-safe bags or containers. - Remove as much air as possible before sealing. You can freeze it for up to three months. For best quality, try to eat it sooner. To thaw, move the container to the fridge overnight. This keeps the food safe and tasty. If you need it faster, you can use the microwave's defrost setting. When reheating, the best methods are the oven or microwave. For the oven, preheat to 350°F (175°C). Place the chicken and veggies in a baking dish, cover with foil, and heat for about 15-20 minutes. This keeps the meal juicy and flavorful. If using the microwave, heat in short bursts. Start with one minute, then check. Stir to avoid hot spots. This way, you won't overcook the chicken or veggies. Enjoy your delicious Honey Garlic Chicken Zucchini Sheet Pan again! Cooking honey garlic chicken takes about 25-30 minutes. The chicken should reach an internal temperature of 165°F (75°C). This ensures the chicken is safe to eat and stays juicy. Yes, you can use other proteins. Try boneless pork chops or tofu for a tasty twist. Both options work well with the honey garlic marinade. Just adjust the cooking time based on the protein you choose. You can serve this dish with rice or quinoa. A simple salad also pairs nicely. Try roasted potatoes or a side of steamed broccoli for extra veggies. Each option balances the sweet and savory flavors of the chicken. Yes, this recipe is great for meal prepping. You can cook it in advance and store it in the fridge. It stays fresh for 3-4 days. Just reheat in the oven or microwave before serving. This blog post showed you how to make a tasty honey garlic chicken dish in a sheet pan. You learned about the main ingredients: chicken thighs, zucchini, and bell peppers. You know how to make the marinade and properly cook the chicken. I've shared tips for juicy meat and veggie perfection, plus fun variations. Don't forget to store leftovers right and reheat them well! This dish is easy and perfect for any meal. Enjoy your cooking adventure and make it your own!

Honey Garlic Chicken Zucchini Sheet Pan

Savor the sweet and savory flavors of honey garlic chicken zucchini sheet pan! This easy recipe combines tender chicken thighs and fresh veggies, all roasted to perfection with a delicious honey garlic marinade. Perfect for busy weeknights, this meal is not only quick to prep but also a crowd-pleaser. Click through now to discover the full recipe and impress your family with this delightful dish!
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Ingredients
  

4 boneless, skinless chicken thighs

2 medium zucchinis, sliced into rounds

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1/4 cup honey

4 cloves garlic, minced

2 tablespoons soy sauce

2 tablespoons olive oil

1 teaspoon ground ginger

1 teaspoon paprika

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 400°F (200°C).

    In a small bowl, whisk together the honey, minced garlic, soy sauce, ground ginger, paprika, salt, and pepper. This will be your marinade.

      Place the chicken thighs in a large bowl and pour half of the honey garlic marinade over the top. Toss to coat the chicken evenly. Set aside to marinate while preparing the vegetables.

        On a large sheet pan, arrange the sliced zucchinis, red bell pepper, and yellow bell pepper in a single layer. Drizzle with olive oil, season with salt and pepper, and toss to combine.

          Remove the chicken from the marinade and place it in the center of the sheet pan, surrounding it with the vegetables.

            Brush the remaining honey garlic marinade over the chicken thighs for added 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 (75°C). The vegetables should be tender and slightly caramelized.

                Once done, remove from the oven and let it rest for a few minutes.

                  Garnish with chopped fresh parsley before serving.

                    Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4

                      - Presentation Tips: Serve directly from the sheet pan for a rustic look, or plate the chicken thighs and vegetables individually, drizzling extra marinade on top for added flavor.