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5 from 3 votes

Sheet Pan Honey Garlic Chicken Bowls

Author: Renee Kohley - Raising Generation Nourished

Ingredients

For the Roasted Veggies:

  • 1 tbsp olive oil to cook in
  • 1 head of broccoli florets I like to keep the stems long
  • 2 carrots peeled and cut into ¼ in thick strips
  • 1 sweet bell pepper sliced into strips
  • 1 onion sliced into strips
  • Sea salt & pepper to taste

For the Chicken:

For the Honey Garlic Sauce:

Instructions

  • Pre-heat the oven to 425 degrees. You’ll need just one sheet pan, but if you are doubling to have more leftovers, grab 2 sheet pans. Do not line the sheet pans with anything.
  • Toss the veggies on the sheet pan with the olive oil, sea salt, & pepper. Scoot the veggies to the sides to make room for the chicken.
  • Whisk the seasonings for the chicken in a small dish and set aside. Rub the olive oil on the chicken, and then sprinkle the whisked seasonings onto the chicken, coating the chicken on all sides. Place the chicken on the sheet tray with the veggies.
  • Bake the chicken and veggie sheet pan for 20-25 minutes, or until a meat thermometer reads 165-167 degrees.
  • While the sheet pan chicken is baking, you can make the Honey Garlic Sauce. In a small saucepan, whisk all of the Honey Garlic Sauce ingredients together while still cold until the tapioca starch disappears. Put the sauce pan over medium heat and bring the sauce to a simmer for a few minutes until it thickens.
  • I like to serve the chicken and veggies on a bed of bone broth cooked rice with the sauce on the side so everyone can add as much or as little as they like!