Description

This Honey Garlic Chicken recipe pairs tender, juicy chicken breasts with roasted sweet potatoes and crisp green beans, all glazed in a flavorful honey garlic sauce. Perfect for a healthy, balanced meal, it combines the natural sweetness of honey with the savory depth of garlic and soy sauce, complemented by a touch of apple cider vinegar and paprika. Roasted to perfection in the oven, this dish is easy to prepare and delivers a satisfying blend of textures and tastes.

Ingredients

Scale

Chicken and Sauce

4 boneless, skinless chicken breasts
1/4 cup honey
3 cloves garlic, minced
1 tbsp soy sauce
1 tbsp apple cider vinegar
1/2 tsp paprika
Salt and pepper to taste
2 tbsp olive oil (divided)

Vegetables

2 medium sweet potatoes, peeled and diced
2 cups fresh green beans, trimmed

Garnish

Fresh parsley, chopped (for garnish)

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Instructions

Preheat the oven: Preheat your oven to 400°F (200°C) and prepare a baking sheet by lining it with parchment paper or lightly greasing it to prevent sticking.
Make the honey garlic sauce: In a small bowl, whisk together honey, minced garlic, soy sauce, apple cider vinegar, paprika, salt, and pepper until well combined to create a flavorful glaze for the chicken and vegetables.
Prepare the chicken: Place the chicken breasts on the baking sheet. Drizzle one tablespoon of olive oil over them and season with salt and pepper. Brush half of the honey garlic sauce onto the chicken evenly and set aside.
Toss the sweet potatoes: In a separate bowl, coat the diced sweet potatoes with the remaining tablespoon of olive oil, and season with salt and pepper. Arrange them in a single layer on the baking sheet around the chicken breasts.
Roast chicken and sweet potatoes: Place the baking sheet in the preheated oven and roast for 20 minutes. Halfway through the cooking time, stir the sweet potatoes to ensure even roasting. Cook until the chicken is cooked through and the sweet potatoes are tender.
Cook the green beans: While roasting, steam or blanch the green beans in boiling water for 3-4 minutes until tender-crisp, then drain and set aside.
Add green beans and glaze: After 20 minutes, remove the baking sheet from the oven and arrange the cooked green beans around the chicken and sweet potatoes. Drizzle the remaining honey garlic sauce over the green beans and toss everything gently to coat evenly.
Final baking: Return the baking sheet to the oven and bake for an additional 5-7 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the green beans are heated through and tender.
Serve: Plate the honey garlic chicken with the roasted sweet potatoes and glazed green beans. Garnish with chopped fresh parsley if desired, and enjoy a wholesome, flavorful meal.

Notes

You can substitute chicken thighs for breasts if preferred; adjust cooking time accordingly.
For extra flavor, marinate the chicken in the honey garlic sauce for 30 minutes before baking.
If you don’t have apple cider vinegar, white vinegar or rice vinegar can be used as alternatives.
To save time, steam green beans in the microwave with a little water for 2-3 minutes instead of blanching on stovetop.
Leftovers can be stored in an airtight container in the fridge for up to 3 days and reheated thoroughly before serving.