Honey Garlic Chicken and Sweet Potato
This one-pan dinner features juicy chicken breasts paired with roasted sweet potatoes and green beans, all glazed in a sticky honey-garlic sauce for a quick and delicious meal.
Ingredients
For the Main Dish
- 4 pieces boneless, skinless chicken breasts
- 2 large sweet potatoes, peeled and cubed
- 1 pound green beans, trimmed
For the Sauce & Seasoning
- 1/4 cup honey (about 85 g) For lower sugar, use less honey
- 1/4 cup soy sauce (about 60 ml) Substitute with low-sodium soy sauce or tamari for gluten-free
- 3 cloves garlic, minced
- 2 tablespoons olive oil Can be substituted with avocado oil
- 1 teaspoon paprika Increase for more color if desired
- 1/2 teaspoon dried thyme Can substitute with rosemary
- Salt and black pepper to taste
Instructions
Make the Sauce and Marinate the Chicken
- Whisk together honey, soy sauce, minced garlic, 1 tablespoon olive oil, paprika, thyme, salt, and pepper in a small bowl until well combined. Place chicken breasts in a shallow dish or zip-top bag and pour half the sauce over the chicken. Marinate in the refrigerator for at least 30 minutes or up to 8 hours.
Prep the Veggies and Preheat Oven
- Preheat the oven to 400°F (200°C). Peel and cube sweet potatoes into bite-sized pieces and trim green beans. Toss sweet potatoes with the remaining 1 tablespoon of olive oil and sprinkle with salt and pepper. Spread them on a lined baking sheet in a single layer.
Roast Sweet Potatoes Until Tender
- Roast sweet potatoes for about 15 minutes, until they begin to soften and develop light browning at the edges.
Arrange Chicken and Green Beans
- Remove the baking sheet from the oven and push the sweet potatoes to one side. Place marinated chicken breasts on the other side and tuck the trimmed green beans around them. Drizzle the remaining marinade over the chicken and vegetables.
Bake Until Done
- Return the sheet to the oven and bake for 20–25 minutes, until chicken reaches an internal temperature of 165°F (74°C) and sweet potatoes are tender. For extra caramelization, broil for 1–2 minutes at the end, watching closely.
Notes
Serve straight from the sheet pan with a squeeze of lemon or chopped herbs for freshness. Store leftovers in an airtight container for up to 3–4 days.