Sheet-Pan Honey-Soy Chicken with Roasted Baby Bok Choy & Red Peppers
This quick sheet-pan dinner features juicy chicken breast glazed with a honey-soy sauce, roasted alongside tender baby bok choy and sweet red peppers for a flavorful, balanced meal in under 20 minutes. Perfect for busy weeknights with minimal cleanup required.
- 1 lb boneless skinless chicken breasts
- 4 small heads baby bok choy, halved
- 2 medium red bell pepper, sliced
- 3 tbsp soy sauce
- 2 tbsp honey
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 0.5 tsp black pepper
- 1 tbsp olive oil
- 2 tsp toasted sesame seeds (optional)
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Instructions
Preheat oven to 450°F (230°C) and line a large sheet pan with parchment paper.
🌡️ 450°FIn a small bowl, whisk together soy sauce, honey, sesame oil, garlic, ginger, and black pepper to create the glaze.
⏱️ 2 minutesArrange chicken breasts, bok choy halves, and red pepper slices on the sheet pan. Drizzle with olive oil and toss vegetables gently to coat.
⏱️ 2 minutesBrush chicken breasts generously with the honey-soy glaze. Drizzle remaining glaze over vegetables.
⏱️ 1 minuteRoast in the oven until chicken is cooked through and vegetables are tender, about 12-14 minutes.
⏱️ 14 minutes 🌡️ 450°FSprinkle with toasted sesame seeds before serving, if desired.
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Nutrition Information
Per serving. Values are approximate and may vary.
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