• Al Friedman

Recipe of The Week!

SHEET PAN HONEY GARLIC CHICKEN AND VEGGIES:

Sheet Pan Honey Garlic Chicken and Veggies is a mix of tender chicken and vegetables coated in a sweet honey garlic sauce and baked on one pan for a quick and easy dinner.




INGREDIENTS:

2 pounds Chicken Tenders 8 ounces Baby Carrots, sliced in half lengthwise 4 cups Broccoli Florets, sliced in half 2 cups Snow Peas 1 teaspoon Sesame Seeds, optional 1 1/2 cups Honey Garlic Sauce


HONEY GARLIC SAUCE:

1/2 cup Brown Sugar, packed 4 teaspoons Garlic, minced 1 tsp Fresh Ginger, grated 1/2 teaspoon Onion Powder 1/4 cup Soy Sauce 4 tablespoons Honey 2 cups Water, set aside 1/2 cup for cornstarch mixture 3 tablespoon Cornstarch


INSTRUCTIONS:

Preheat oven to 425 degrees F.Place the chicken tenders on a lined baking sheet and place the vegetables around them. Make sure to crowd the vegetables on the pan as they will shrink as they cook.Pour 3/4 - 1 cup of the honey garlic sauce over the sheet pan using tongs to lightly toss the ingredients in the sauce until they are coated.Place the pan in the oven and bake for 15 minutes or until the chicken is cooked through.Once it has finished baking remove the pan from the oven and add a bit more honey garlic sauce to the chicken and vegetables.Sprinkle with sesame seeds. (optional)Serve immediately.


HONEY GARLIC SAUCE:

In a medium saucepan combine brown sugar, garlic, ginger, onion powder, soy sauce, honey, and 1 1/2 cups of water. Cook over medium high heat until it comes to a boil, whisking constantly.In a small bowl combine cornstarch and the remaining 1/2 cup of water. Whisk them together and then slowly pour the cornstarch mixture into the sauce whisking constantly.Continue to cook for about 10 minutes or until sauce thickens to a point where it will coat the back of a spoon.Remove from heat and use immediately or let cool and then store in an airtight container in the refrigerator for up to 1 week.


NOTES:

The amount of vegetables needed will vary depending on the size of your baking sheet. Vegetables shrink as they bake so make sure to pack your veggies onto the sheet pan (in a single layer) to make sure you have enough.


NUTRITION

calories: 538kcal, carbohydrates: 66g, protein: 54g, fat: 6g, saturated fat: 1g, cholesterol: 145mg, sodium: 1165mg, potassium: 1449mg, fiber: 5g, sugar: 50g, vitamin a: 8985iu, vitamin c: 115.7mg, calcium: 133mg, iron: 3.8mgNutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API which recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.author: KAT JETER & MELINDA CALDWELL course: MAIN cuisine: AMERICAN keyword:CHICKEN DINNER RECIPE, EASY DINNER IDEA, SHEET PAN RECIPE

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