Description
This high-protein, nutritionally balanced weeknight meal combines tender chicken tenders with garden-fresh baby carrots, broccoli, and snow peas. Roasted at high heat to ensure juicy chicken and tender-crisp vegetables, the dish is coated in an Asian-inspired honey-garlic glaze. Perfectly streamlined for busy families, this simple sheet pan dinner delivers a savory and sweet flavor profile in less than forty minutes, making it a stress-free staple for any rotation.
Ingredients
2 lbs Chicken Tenders, cut into bite-sized pieces
8 oz Baby Carrots, sliced in half lengthwise
4 cups Broccoli Florets, sliced in half
2 cups Snow Peas, trimmed
1/2 cup Brown Sugar, packed
4 tsp Garlic, minced fresh
1/4 cup Soy Sauce, low sodium
4 tbsp Honey
3 tbsp Cornstarch
Instructions
Preheat your oven to 400°F (200°C).
Whisk brown sugar, garlic, soy sauce, honey, and 1.5 cups water in a saucepan over medium heat.
Simmer for 5 minutes then whisk in cornstarch slurry (3 tbsp cornstarch mixed with 0.5 cups water) until thickened.
Place chicken and vegetables onto a large sheet pan in a single layer.
Drizzle the thickened glaze over the chicken and vegetables, tossing to coat evenly.
Roast for 25 minutes or until the chicken is cooked through and vegetables are tender.
Notes
Ensure chicken pieces are cut to a similar size to promote even cooking. For extra color, broil for 1-2 minutes at the end of the cook time while watching closely to prevent burning the honey glaze.
- Prep Time: 15
- Cook Time: 25
- Category: Dinner
- Method: Roasting
- Cuisine: Asian-Inspired