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Hot Honey Chicken Sheet Pan Dinner

Prep Time 15 minutes
Cook Time 27 minutes
Total Time 42 minutes
Servings 4 servings
Calories 450
A flavorful sheet pan dinner featuring tender chicken and vibrant vegetables glazed with a sweet and spicy honey sauce, perfect for a quick and satisfying meal.

Ingredients

Sauces and liquids

  • 1 ½ tablespoons low sodium tamari
  • 3 tablespoons no salt added chicken broth
  • 1 ¼ tablespoons honey
  • 1 ½ tablespoons toasted sesame oil
  • 5 cloves garlic (minced)
  • 1 tablespoon freshly grated ginger
  • ½ teaspoon sriracha (or more to taste)
  • 1 ¾ pounds boneless, skinless chicken breasts, trimmed and cut into 1 inch (2.5 cm) chunks
  • 1 medium red bell pepper (cut into 1 inch (2.5 cm) pieces)
  • 1 medium yellow bell pepper (cut into 1 inch (2.5 cm) pieces)
  • 12 ounces fresh sugar snap peas, strings removed
  • 1 bunch scallions
  • ¼ cup fresh cilantro leaves (chopped)
  • 1 tablespoon toasted sesame seeds

Instructions 

  • Preheat oven to 425°F (220°C) and heat a rimmed baking sheet in the oven.
  • Mix tamari, chicken broth, honey, sesame oil, garlic, ginger, and sriracha in a bowl.
  • Cut chicken into 1-inch chunks and bell peppers into pieces; trim scallions and slice dark green tops.
  • Toss chicken with half the glaze; toss vegetables with remaining glaze.
  • Arrange chicken on hot baking sheet and roast 12-15 minutes. Add vegetables, stir, and roast 10-12 more minutes until cooked and crisp-tender.
  • Garnish with scallion greens, cilantro, and sesame seeds. Serve hot.

Notes

Ensure chicken reaches an internal temperature of 165°F (74°C) for safety.
Calories: 450kcal
Cost: $15
Course: dinner
Cuisine: American
Keyword: chicken