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- 4 boneless, skinless chicken thighs - 2 cups broccoli florets - 1 bell pepper, sliced - 2 carrots, sliced - 3 tablespoons honey - 4 tablespoons soy sauce (low sodium preferred) - 2 tablespoons sesame oil - 2 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 1 teaspoon sesame seeds (for garnish) - Salt and pepper to taste - Cooked rice or quinoa (for serving) Gathering these ingredients is key for a great dish. The chicken thighs bring juicy flavor. Broccoli florets add crunch and color. Sliced bell pepper and carrots give a nice sweetness. The marinade makes everything shine. Honey balances salty soy sauce. Sesame oil adds a nutty taste. Garlic and ginger bring depth. These flavors come together in each bite. Don’t skip the sesame seeds! They add a lovely finish. Serve it all over rice or quinoa for a hearty meal. - Preheat your oven to 400°F (200°C). - In a bowl, mix honey, soy sauce, sesame oil, minced garlic, and grated ginger. This is your marinade. - Place the chicken thighs in a large bowl. Pour half of the marinade over the chicken. Toss it well. Let it sit while you prepare the veggies. - On a large sheet pan, spread out the broccoli florets, sliced bell pepper, and carrots. Drizzle the rest of the marinade over the veggies. Toss them to coat well. - Make space in the middle of the pan. Place the marinated chicken thighs there. - Season the chicken and veggies with salt and pepper to taste. - Bake in the preheated oven for 25-30 minutes. The chicken should reach 165°F (75°C). The veggies will become tender and caramelized. - Once done, take it out of the oven. Let the dish rest for a few minutes. This helps the flavors meld. - Before serving, sprinkle sesame seeds over the chicken and veggies. Serve them over cooked rice or quinoa for a complete meal. Marinating adds rich flavor to your chicken. I recommend marinating for at least 30 minutes. However, if you have time, marinate for 1-2 hours. This lets the chicken soak up all those tasty juices. You can enhance flavors by adding a pinch of red pepper flakes for heat or a squeeze of lime for zest. To ensure even cooking, cut your chicken thighs into similar sizes. This way, they cook at the same rate. When checking doneness, use a meat thermometer. Chicken should reach 165°F (75°C) to be safe to eat. If you don’t have a thermometer, make sure the juices run clear when you cut into the chicken. Serve this dish over rice or quinoa for a filling meal. You can add a side salad for extra crunch. If you want to mix it up, try adding different veggies, like snap peas or zucchini. For a fresh touch, top with green onions or fresh cilantro. {{image_2}} You can switch up the chicken thighs for other proteins. Chicken breasts work well too. If you want a plant-based option, try using tofu instead. Just make sure to press the tofu first to remove excess water. For veggies, feel free to use what is in season. Green beans or snap peas can add a nice crunch. Zucchini slices or mushrooms can bring new flavors to the dish. Get creative with what you have! Want to play with flavors? Add spices for a different taste. A touch of chili flakes can give it heat. For a Thai twist, try adding some red curry paste to the marinade. You can also adjust the sweetness. If you prefer a less sweet dish, use less honey. Adding lime juice can balance the flavors and add brightness. If you are gluten-free, swap soy sauce for tamari. This keeps the same great flavor without gluten. You can also use coconut aminos as a soy sauce alternative. For lower calorie options, use less honey and sesame oil. You can add more veggies to fill you up. This keeps the dish tasty while reducing calories. To keep your Sheet-Pan Honey Soy Chicken & Broccoli fresh, use airtight containers. Glass or BPA-free plastic containers work best. Let the dish cool at room temperature for about 30 minutes before sealing. This helps prevent moisture buildup, which can make the food soggy. Store leftovers in the fridge for up to three days. For reheating, the oven offers the best results. Preheat your oven to 350°F (175°C). Place the chicken and veggies on a baking sheet, cover with foil, and heat for about 15-20 minutes. You can also use a microwave. Place the food in a microwave-safe dish and cover it with a damp paper towel. Heat on medium power for 2-3 minutes. This keeps the flavor and texture nice. Want to freeze your leftovers? First, let them cool completely. Then, place them in freezer-safe containers or heavy-duty freezer bags. Try to remove as much air as possible to prevent freezer burn. You can freeze the dish for up to three months. When ready to eat, thaw overnight in the fridge. Reheat in the oven or microwave as mentioned above. Enjoy your tasty meal later! How long should I bake the chicken? You should bake the chicken for about 25 to 30 minutes. The chicken is ready when it reaches an internal temperature of 165°F. The veggies should be tender and caramelized. Can I use frozen chicken or vegetables? Yes, you can use frozen chicken or vegetables. However, the cooking time may change. Make sure to check the chicken's temperature to ensure it is fully cooked. Can I make this dish in advance? Yes! You can prep this dish in advance. Marinate the chicken and cut the veggies. Store them in the fridge for up to one day before baking. This can save time on a busy night. What can I substitute for honey? You can use maple syrup or agave syrup as a substitute for honey. Both options will keep the sweetness. Adjust the amount to taste if needed. What are the calorie counts per serving? Each serving has about 350 calories. This includes the chicken and veggies. If you serve it with rice or quinoa, the calories will increase. How can I make this recipe healthier? To make this dish healthier, use less honey and soy sauce. Add more vegetables, like zucchini or snap peas, for added fiber and nutrients. Opt for brown rice or quinoa for a whole grain option. This blog post covers a tasty recipe for baked chicken with veggies. You learned about key ingredients, marinade components, and straightforward cooking steps. I shared tips for marinating and serving, plus some fun variations to keep things fresh. Storing and reheating leftovers can help you enjoy this dish later. Remember, with simple swaps, you can fit it to your taste and needs. This dish is easy to make and full of flavor, making it a great choice for any meal. Enjoy your cooking journey!

Sheet-Pan Honey Soy Chicken & Broccoli

Discover a delicious and easy weeknight meal with this Sheet-Pan Honey Soy Chicken & Broccoli recipe! This one-pan wonder combines tender chicken thighs with vibrant veggies, all coated in a flavorful honey-soy marinade. Perfect for busy nights, it's quick to prepare and packed with taste. Click through to explore the full recipe and enjoy a delightful dinner that your family will love!
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Ingredients
  

4 boneless, skinless chicken thighs

2 cups broccoli florets

1 bell pepper, sliced (any color)

2 carrots, sliced

3 tablespoons honey

4 tablespoons soy sauce (low sodium preferred)

2 tablespoons sesame oil

2 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 teaspoon sesame seeds (for garnish)

Salt and pepper to taste

Cooked rice or quinoa (for serving)

Instructions
 

Preheat your oven to 400°F (200°C).

    In a small mixing bowl, whisk together honey, soy sauce, sesame oil, minced garlic, and grated ginger to create the marinade.

      In a large mixing bowl, place the chicken thighs and pour half of the marinade over them. Toss to coat evenly. Let it sit while preparing the vegetables.

        On a large sheet pan, arrange the broccoli florets, sliced bell pepper, and carrots. Drizzle the remaining marinade over the vegetables and toss to coat.

          Create space in the center of the pan for the chicken and place the marinated thighs onto the sheet pan.

            Season everything with salt and pepper to taste.

              Bake in the preheated oven for about 25-30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F/75°C) and the vegetables are tender and slightly caramelized.

                Remove from the oven and let it rest for a few minutes. Sprinkle with sesame seeds before serving.

                  Serve the chicken and vegetables over a bed of cooked rice or quinoa.

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