Sliced chicken breasts roasted with broccoli, baby carrots, and yellow bell pepper in a sticky honey garlic sauce. Everything cooks together on one sheet pan at 425F for 20 minutes.
1 1/2lbboneless, skinless chicken breastscut into 1 inch slices
2cbroccoli florets
2cbaby carrots
1yellow bell peppercut into 1 inch pieces
Instructions
Preheat the oven to 425F. Line a baking sheet with parchment paper for easier cleanup.
In a small bowl, whisk together the garlic powder, paprika, black pepper, minced garlic, cornstarch, honey, and soy sauce until smooth.
Cut the broccoli into 1 to 2 inch florets and the bell pepper into 1 inch pieces.
Cut the chicken breasts into 1 inch slices.
Add the chicken and vegetables to a large bowl. Pour the sauce over everything and toss to coat evenly. Arrange in a single layer on the baking sheet. Drizzle any remaining sauce over the top.
Bake for about 20 minutes, or until the chicken is cooked through and the carrots are fork-tender.
Serve over rice or a vegetable side like our Loaded Mashed Potatoes. (See first paragraph for a link to that recipe.)