Sheet-Pan Chili-Honey Chicken with Roasted Carrots & Green Beans
This quick and flavorful keto-friendly sheet-pan meal features juicy chicken breasts glazed with chili-honey sauce, paired with crisp-tender carrots and green beans. Perfect for busy weeknights, it’s ready in under 20 minutes and packs a punch of protein and flavor.
- 1 lb boneless skinless chicken breasts
- 2 cups carrots, sliced into sticks
- 2 cups green beans, trimmed
- 3 tbsp olive oil
- 1 tsp chili powder
- 1 tsp garlic powder
- 0.5 tsp salt
- 0.5 tsp black pepper
- 2 tbsp sugar-free honey substitute
- 0.25 tsp red pepper flakes (optional)
Advertisement
Instructions
Preheat oven to 450°F. Line a large sheet pan with parchment paper.
⏱️ 2 minutes 🌡️ 450°FIn a small bowl, mix together 2 tbsp olive oil, chili powder, garlic powder, salt, black pepper, and sugar-free honey substitute.
⏱️ 1 minutePlace chicken breasts on one side of the pan; toss with half the chili-honey mixture.
⏱️ 1 minuteOn the other side, toss carrots and green beans with remaining olive oil and a pinch of salt and pepper. Spread in a single layer.
⏱️ 1 minuteRoast everything for 12 minutes, flipping veggies and brushing chicken with any remaining chili-honey sauce halfway through.
⏱️ 12 minutes 🌡️ 450°FGarnish with red pepper flakes if desired. Serve hot.
Advertisement
Nutrition Information
Per serving. Values are approximate and may vary.
Frequently Asked Questions
Reviews
No reviews yet. Be the first to rate this recipe!
