Sheet Pan Honey Garlic Chicken & Veggies

I like to make extra of this easy recipe because it’s great for lunches or leftover dinners!

ingredients

1 1/2 lbs boneless skinless chicken breasts or tenderloins – cut into 1-2 inch pieces
salt and black pepper to taste
1 small sweet onion – cut into eight wedges
1 bag (12 oz.) baby carrots
1 head of broccoli – cut into bite sized pieces
2 bell peppers – red or orange – cut into bite sized pieces

honey garlic sauce
1 tablespoon + 1 teaspoon cornstarch
1/2 cup soy sauce
1/4 cup honey
2 tablespoons garlic, minced

Cooked white or brown rice

bake it!

Preheat the oven to 400º F.
Line a large baking sheet with parchment paper.
Mix together the cornstarch and soy sauce until the cornstarch completely dissolves.
Add the honey and garlic, mixing to combine.
Rinse and cut chicken into 1-2 inch cubed pieces. Season with salt and pepper if desired.
Chop onion, broccoli, and bell peppers into bite-sized pieces.
Place all the veggies and chicken pieces on the baking sheet in a single layer.
Stir the sauce well and pour over the chicken and veggies. Mix to coat.
Place the baking sheet in the oven and bake for 15 minutes.
Using a clean spoon, stir chicken and veggies.
Bake for another 10-12 minutes or until the chicken is no longer pink and the veggies are crisp-tender.
Serve immediately with rice.