Sheet-Pan Honey Chili Chicken with Colorful Veggies: A Sweet-Spicy One-Pan Wonder 🍗🌶️🥦
Looking for a vibrant, flavor-packed dinner that comes together with minimal cleanup? This Sheet-Pan Honey Chili Chicken with Veggies is your answer! Juicy chicken breasts are coated in a sticky, sweet-and-spicy honey chili glaze, then baked alongside a rainbow of tender-crisp vegetables. The result is a wholesome, satisfying meal that’s as beautiful as it is delicious. Perfect for busy weeknights or a casual dinner with friends, this one-pan dish delivers bold flavors with just a handful of ingredients. Let’s get cooking and bring some sizzle to your dinner table!
Why This Recipe Shines
This sheet-pan meal is the ultimate trifecta: easy, healthy, and bursting with flavor. The honey chili glaze strikes a perfect balance of sweet, tangy, and spicy, while the roasted vegetables add texture and color to every bite. With everything cooked on a single pan, prep and cleanup are a breeze, leaving you more time to enjoy your meal. Whether you’re feeding a family or meal-prepping for the week, this versatile recipe is sure to impress with its bold taste and minimal effort.
Ingredients
For the Chicken and Veggies:
- 4 boneless, skinless chicken breasts (about 1.5 pounds, trimmed for even cooking)
- 2 ½ cups broccoli florets (fresh or frozen, thawed if frozen)
- 1 large red bell pepper, sliced into ½-inch strips
- 1 large yellow bell pepper, sliced into ½-inch strips
- 1 medium red onion, cut into wedges or thick slices
- 3 tablespoons extra-virgin olive oil (or avocado oil for a neutral flavor)
- 1 teaspoon kosher salt (adjust to taste)
- ½ teaspoon freshly ground black pepper (for a subtle kick)
- Optional: 1 medium zucchini or carrots, sliced, for extra veggie variety
For the Honey Chili Glaze:
- ⅓ cup honey (use raw honey for a richer flavor or maple syrup for a twist)
- 3 tablespoons low-sodium soy sauce (or tamari for gluten-free)
- 2 ½ tablespoons chili sauce (such as sriracha or sweet chili sauce, adjust for spice preference)
- 3 cloves garlic, finely minced (or ½ teaspoon garlic powder in a pinch)
- 1 ½ teaspoons smoked paprika (for a smoky depth)
- ¾ teaspoon chili powder (increase to 1 teaspoon for extra heat)
- Juice of 1 large lime (about 2 tablespoons, plus zest for extra zing)
- Optional: 1 teaspoon grated fresh ginger for a warm, spicy note
For Garnish (Optional):
- Fresh cilantro or parsley, chopped
- Lime wedges for a bright, citrusy finish
- Sesame seeds or chopped green onions for a touch of crunch and flair
Instructions
Step 1: Preheat and Prep
- Set the Oven: Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or aluminum foil for easy cleanup. If using foil, lightly grease with cooking spray to prevent sticking.
- Make the Honey Chili Glaze: In a medium bowl, whisk together the honey, soy sauce, chili sauce, minced garlic, smoked paprika, chili powder, and lime juice (add lime zest or ginger if using). Taste the glaze and adjust the chili sauce for your preferred spice level. Set aside.
Pro Tip: For a thicker glaze, simmer the mixture in a small saucepan over low heat for 3–4 minutes until slightly reduced, stirring constantly to avoid burning.
Step 2: Arrange the Pan
- Prep the Veggies: Place the broccoli florets, red and yellow bell peppers, and red onion on the sheet pan. Drizzle with 2 tablespoons of olive oil, sprinkle with ½ teaspoon kosher salt and ¼ teaspoon black pepper, and toss to coat evenly. Spread the vegetables in an even layer, leaving space for the chicken.
- Add the Chicken: Pat the chicken breasts dry with paper towels for better browning. Place them on the sheet pan, nestled among the veggies. Drizzle the chicken with the remaining 1 tablespoon olive oil and season with the remaining salt and pepper.
- Apply the Glaze: Brush or spoon about two-thirds of the honey chili glaze generously over the chicken breasts, reserving the rest for basting or serving.
Pro Tip: For even cooking, ensure the chicken breasts are similar in thickness. If needed, pound thicker pieces with a meat mallet to an even ¾-inch thickness.
Step 3: Bake and Finish
- Roast the Dish: Place the sheet pan in the preheated oven and bake for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender with slightly caramelized edges. Halfway through cooking, baste the chicken with a bit more glaze for extra flavor.
- Optional Broil: For a beautifully caramelized finish, switch the oven to broil for the last 2–3 minutes. Watch closely to prevent burning, as the honey in the glaze can char quickly.
- Check Doneness: Use a meat thermometer to confirm the chicken is fully cooked. If the veggies need more time but the chicken is done, remove the chicken to a plate and return the pan to the oven for an additional 5 minutes.
Step 4: Serve and Enjoy
- Garnish and Plate: Transfer the chicken and veggies to a serving platter or individual plates. Drizzle any remaining glaze over the chicken for an extra burst of flavor. Garnish with fresh cilantro, parsley, sesame seeds, or green onions, and serve with lime wedges for squeezing.
- Pairing Ideas: Serve this vibrant dish with fluffy rice, quinoa, or a side of crusty bread to soak up the sticky glaze. For a lighter meal, pair with a crisp cucumber salad or mixed greens.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 30–35 minutes
- Total Time: 45–50 minutes
- Servings: 4–6
- Calories per Serving: Approximately 350–400 kcal (varies based on portion size and glaze usage)
- Difficulty: Easy
- Cuisine: American, Fusion
Tips for Success
- Customize the Veggies: Swap or add vegetables like zucchini, cauliflower, or sweet potatoes. Just ensure they’re cut to similar sizes for even cooking.
- Adjust the Heat: If you love spice, increase the chili sauce or add a pinch of cayenne pepper to the glaze. For milder palates, use sweet chili sauce or reduce the chili powder.
- Meal Prep Friendly: Divide leftovers into airtight containers for up to 4 days in the refrigerator. Reheat in the microwave or oven at 350°F (175°C) until warmed through.
- Gluten-Free Option: Use tamari or coconut aminos instead of soy sauce to make this dish gluten-free.
- Make It Ahead: Prep the glaze and chop the veggies up to a day in advance to streamline cooking.
Serving Suggestions
This sheet-pan meal is a complete dish, but you can elevate it with these pairings:
- Grains: Serve over jasmine rice, brown rice, or farro for a hearty base.
- Salad: Pair with a tangy coleslaw or a citrusy arugula salad to complement the glaze.
- Drinks: Enjoy with a chilled iced tea, a light beer, or a sparkling lime-infused water for a refreshing contrast.
Why This Dish Is a Weeknight Hero
This Sheet-Pan Honey Chili Chicken with Veggies is a game-changer for busy cooks. The one-pan method minimizes dishes, while the bold glaze and colorful veggies make it feel like a special occasion. It’s healthy, customizable, and perfect for meal prep or feeding a crowd. Plus, the sweet-spicy combination is universally appealing, making it a hit with kids and adults alike.
Final Thoughts
This Sheet-Pan Honey Chili Chicken with Veggies is your ticket to a stress-free, flavor-packed dinner that looks as good as it tastes. The sticky, zesty glaze and tender roasted vegetables create a meal that’s both comforting and exciting. Whether you’re a seasoned home cook or just starting out, this recipe is foolproof and fun to make. Try it tonight, and share your creations with us by tagging #HoneyChiliChicken on social media—we’d love to see your vibrant plates! 🍗🌶️🥦
