Sheet Pan Honey Soy Chicken and Broccoli

Tender bite-size chicken, broccoli, and bell peppers roast on one pan in a glossy honey-soy garlic sauce for an easy 30-minute weeknight dinner.

Prep: 10 min · Cook: 20 min · Yield: 4 · Method: Oven

Ingredients

• 1.5 pounds chicken breasts, boneless, skinless
• 4 cups broccoli florets
• 2 medium bell peppers
• 0.333 cup low-sodium soy sauce
• 3 tablespoons honey
• 3 cloves garlic
• 1 tablespoon cornstarch
• 1 tablespoon sesame oil
• 1 tablespoon neutral cooking oil
• 0.25 teaspoon ground black pepper

Cooking instructions

1. Heat the oven to 425°F. Line a large rimmed sheet pan with foil or parchment. (about 5 min) — 425°F
2. In a small bowl, whisk the soy sauce, honey, minced garlic, cornstarch, sesame oil, and black pepper until smooth. (about 2 min)
3. Cut the chicken into 1-inch pieces. Cut the bell peppers into 1-inch strips. Toss the chicken, broccoli, and peppers with the neutral oil and half of the sauce, then spread everything in a single layer on the prepared pan. (about 5 min)
4. Roast for 12 minutes. Stir the chicken and vegetables, then drizzle with the remaining sauce. (about 2 min) — 425°F
5. Roast for 5 to 8 minutes more, until the chicken reaches 165°F in the thickest pieces, the vegetables are tender-crisp, and the sauce is glossy and bubbling. (about 8 min) — 425°F
6. Rest for 2 minutes, then serve hot. Spoon any pan sauce over the chicken and vegetables. (about 2 min)