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honey garlic chicken sheet pan dinner in a bowl on a white marble counter.

Honey Garlic Chicken Sheet Pan Dinner

Mimi Council
This Honey Garlic Chicken Sheet Pan Dinner is the lazy girls stir fry. One sheet pan, 15 minutes of prep, 30 minutes to bake, and dinner is served! You'll love this sheet pan dinner.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Asian
Makes 5 servings
Calories 483 kcal

Equipment

  • Mixing Bowl
  • Half Sheet Pan
  • Parchment Paper Sheets

Ingredients
  

  • ¼ cup coconut aminos
  • 2 tablespoons avocado oil
  • 2 tablespoons raw honey
  • 2 tablespoons minced garlic
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon ground ginger
  • 1 ½ pounds boneless chicken thighs
  • 3 cups broccoli florets
  • 8 ounces Bella mushrooms (quartered)
  • 1 cup carrots (sliced)
  • ⅓ cup raw cashews
  • 6 green onions (sliced small)
  • sesame seeds (for topping)

Instructions
 

  • Preheat the oven 400°F. Line a baking sheet with parchment paper.
  • In a small microwave safe bowl, add the coconut aminos, avocado oil, honey, minced garlic, rice wine vinegar, and ground ginger. Microwave for 10 to 20 seconds, just enough to melt the honey so it combines into the sauce. Alternatively, you could do this in a small pot over the stovetop too.
  • In a large bowl, add the chicken thighs, broccoli florets, mushrooms, carrots, and cashews.
  • Add the bottom half of the sliced green onions (the lighter green to white parts). Reserve the tops (the darker green parts) for garnish, into the bowl with the chicken.
  • Add the sauce into the bowl with the chicken and veggies and toss to coat it completely. Transfer to the prepared baking sheet and spread evenly. Sprinkle with sesame seeds (optional).
  • Bake for 30 minutes or until the internal temperature of the chicken is 165°F.
  • Add more sesame seeds on top for serving and the reserved green onions. Serve with rice, cabbage, or seaweed.

Notes

Tips
  • If you are planning to serve with rice, be sure to start the rice before you start the chicken that way it’s ready at the same time.
  • If you want an even leaner meal, then swap out the chicken thighs for chicken breasts. Just be sure to check to make sure chicken is done and don’t over bake. Breasts can try out easier than thighs, so you want to bake them just until cooked thoroughly.
  • You can use soy sauce in place of coconut aminos if you want. They have a very similar flavor. But, I prefer coconut aminos.
  • You can replace the veggies with any you like. Other options that would be great in this dish are bell peppers, zucchini, celery, red onion, white onion – whatever you like or have on hand will work!
  • I use cashews in this dish as I love the flavor of the cashews with the honey and garlic. But almonds are also a great option and I’ve used them before too! You can also omit the nuts completely.
  • You can swap out the avocado oil for extra virgin olive oil or coconut oil. If you want to add in sesame oil, then replace half the oil with sesame oil as you just want a small amount as sesame oil packs a lot of flavor!
  • If you like it spicy, you can replace the honey with Homemade Organic Hot Honey for a little kick!
High Altitude – Follow the recipe as noted.

Nutrition

Calories: 483kcalCarbohydrates: 23gProtein: 27gFat: 32gSaturated Fat: 8gPolyunsaturated Fat: 6gMonounsaturated Fat: 15gTrans Fat: 0.1gCholesterol: 133mgSodium: 419mgPotassium: 856mgFiber: 3gSugar: 11gVitamin A: 4867IUVitamin C: 54mgCalcium: 74mgIron: 3mg
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