Sheet Pan Chicken Recipe
Enjoy the ease of weeknight cooking with this vibrant Sheet Pan Chicken Recipe. Featuring tender chicken breasts alongside colorful roasted vegetables, all drizzled with a savory honey-soy sauce, this dish promises maximum flavor and minimal cleanup. Perfect for busy families or anyone looking to whip up a comforting meal in no time, it’s bound to become a favorite at your dinner table.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (1.5 lbs)
- 2 tbsp olive oil
- 2 cloves fresh garlic, minced
- 1 bell pepper, chopped
- 1 medium zucchini, sliced
- ¼ cup low-sodium soy sauce
- 2 tbsp honey
- 1 tsp dried thyme
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C) and line a sheet pan with parchment paper.
- Season the chicken breasts with salt and pepper; place them on the sheet pan.
- Chop bell peppers and zucchini into bite-sized pieces; add to the pan.
- In a bowl, whisk together soy sauce, honey, minced garlic, and dried thyme.
- Drizzle half of the sauce over the chicken and veggies; reserve the remaining sauce for later.
- Bake for 25-30 minutes until the chicken is cooked through (165°F internal temperature).
- Serve hot, drizzled with the remaining sauce.
Nutrition
- Serving Size: 1 chicken breast with vegetables (approximately 6 oz)
- Calories: 360
- Sugar: 8g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 39g
- Cholesterol: 100mg
Keywords: - Customize vegetables based on seasonal availability; consider adding carrots or asparagus. - Enhance flavor by adding spices such as paprika or cumin. - For a zesty finish, squeeze fresh lemon juice over the dish before serving.