One-Pan Honey Garlic Chicken and Roasted Vegetables
Garlicy chicken, fresh green beans, nutty cauliflower and crispy sweet onions all in one pan. Easy prep and even easier cleanup!
Ingredients
- 4 boneless skinless chicken breasts, 4-6 oz each
- 1 red onion
- 1 head cauliflower
- 3-4 cups green beans
- 2-3 Tbsp. olive oil
- 1/2 tsp. salt
- 1/4 tsp. pepper
For the Glaze*:
- 6 Tbsp. olive oil
- 4 Tbsp. honey
- 1 Tbsp. dijon mustard
- 6 cloves of garlic
Instructions
- Preheat: Preheat the oven to 400°F.
- Prep Veggies: Cut the cauliflower into small florets/pieces. Cut the onion into wedges (8 wedges should work). Trim the ends of the green beans (optional). Season the cauliflower, onions and green beans with a few pinches of salt and toss them with 1-2 Tbsp olive oil. Peel and mince the cloves of garlic.
- Prep Chicken: Season the chicken with a couple pinches of salt and place the chicken on a sheet pan. Combine the glaze ingredients in a bowl and spread a spoonful of the glaze over each chicken breast. NOTE: To avoid contaminating the glaze, do not touch the raw chicken with the spoon used to stir the glaze.
- Roast: Add the cauliflower and onions to the sheet pan with the chicken. DO NOT ADD THE GREEN BEANS YET! Put the sheet pan in the preheated oven for 15-20 minutes.
- Flip/Glaze/Roast: Remove the sheet pan from the oven and flip the onions and cauliflower. Add the green beans to the sheet pan. Spoon more of the glaze over the chicken. Return the pan to the oven for an additional 10 minutes.
- Enjoy: Serve immediately. Store leftovers in the fridge.
Notes
*There will likely be leftover glaze. Feel free to use it on the vegetables or store it in the fridge for future use.
Nutrition
Serving: 0.25recipe | Calories: 518kcal | Carbohydrates: 30g | Protein: 29g | Fat: 33g | Cholesterol: 72mg | Sodium: 463mg | Fiber: 6g | Sugar: 19g
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