Description
This sweet and savory honey garlic chicken is perfectly glazed and served over roasted vegetable penne. The combination of juicy chicken, caramelized vegetables, and a light garlic sauce makes this a delicious and well-balanced meal!
Ingredients
Scale
For the Honey Garlic Chicken:
- 2 boneless, skinless chicken breasts, cut into cubes
- 2 tablespoons olive oil
- 3 tablespoons honey
- 3 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 teaspoon apple cider vinegar (or lemon juice)
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon red pepper flakes (optional)
For the Roasted Veggie Penne:
- 8 oz (225g) penne pasta
- 1 zucchini, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 small red onion, sliced
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- Salt and pepper, to taste
- 1/2 cup Parmesan cheese, grated (optional)
Instructions
-
Cook the Pasta:
- Bring a large pot of salted water to a boil and cook penne pasta according to package instructions.
- Drain and set aside.
-
Roast the Vegetables:
- Preheat oven to 400°F (200°C).
- Toss zucchini, bell peppers, and red onion with olive oil, garlic powder, Italian seasoning, salt, and pepper.
- Spread on a baking sheet and roast for 20 minutes, stirring halfway through.
-
Prepare the Honey Garlic Chicken:
- Heat olive oil in a skillet over medium-high heat.
- Add chicken pieces and cook for 5-7 minutes until golden brown.
- Stir in garlic, cooking for 1 more minute.
- Add honey, soy sauce, vinegar, paprika, and red pepper flakes.
- Simmer for 2-3 minutes until the sauce thickens and coats the chicken.
-
Combine Everything:
- Toss the roasted veggies with the cooked penne.
- Plate the pasta and top with the honey garlic chicken.
- Sprinkle with Parmesan cheese and serve hot!
Notes
- Use chicken thighs for extra juiciness.
- Swap penne for whole wheat or gluten-free pasta if needed.
- Add a splash of cream for a richer sauce.
Nutrition
- Serving Size: 1 plate
- Calories: 550 kcal
- Sugar: 15 g
- Sodium: 800 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0g
- Carbohydrates: 65 g
- Fiber: 6 g
- Protein: 35 g
- Cholesterol: 70 mg