Sheet-Pan Honey-Garlic Chicken with Snap Peas & Red Bell Pepper
This vibrant sheet-pan chicken dish features tender chicken strips glazed in a honey-garlic sauce, roasted alongside crisp snap peas and sweet red bell peppers for a flavor-packed meal ready in under 20 minutes.
- 1 lb boneless, skinless chicken breasts
- 2 cups snap peas
- 1 large red bell pepper
- 2 tbsp olive oil
- 2 tbsp honey
- 1 tbsp soy sauce
- 2 each garlic cloves, minced
- 1 tsp fresh ginger, minced
- 0.5 tsp black pepper
- 0.5 tsp kosher salt
- 1 tbsp sesame seeds
- 2 each scallions, sliced
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Instructions
Preheat oven to 450°F. Line a sheet pan with parchment paper or foil.
🌡️ 450°FSlice chicken breasts into thin strips. In a bowl, mix olive oil, honey, soy sauce, garlic, ginger, salt, and pepper. Add chicken strips and toss to coat.
⏱️ 3 minutesSpread chicken strips, snap peas, and sliced red bell pepper evenly on the sheet pan. Drizzle any remaining marinade over the vegetables.
⏱️ 1 minuteRoast on the top oven rack until chicken is cooked through and vegetables are crisp-tender, about 10 minutes.
⏱️ 10 minutes 🌡️ 450°FSprinkle with sesame seeds and sliced scallions before serving.
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Nutrition Information
Per serving. Values are approximate and may vary.
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