Sheet Pan Honey-Soy Chicken with Colorful Vegetables

By AislePrompt Editorial · Published 2026-06-29 · Updated 2026-06-29

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender chicken thighs roasted alongside vibrant veggies, glazed with a honey-soy sauce for a perfect balance of sweet and savory. This Asian Fusion-inspired chicken recipe, ready in about 45 minutes, pairs boneless skinless chicken thighs, broccoli florets, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 30 min Serves 4 Asian Fusion cuisine 350 cal/serving

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Ingredients

6 pieces (about 1.5 lbs) boneless skinless chicken thighs
3 cups broccoli florets
1 large, sliced into 1/2-inch strips red bell pepper
2 medium, peeled and sliced diagonally into 1/4-inch pieces carrot
4, minced garlic cloves
1/4 cup soy sauce
3 tbsp honey
1 tbsp rice vinegar
1 tbsp sesame oil
2 tbsp olive oil
1/2 tsp, freshly ground black pepper
1 tbsp for garnish toasted sesame seeds

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Instructions

Step 1: Preheat oven to 425°F. In a large bowl, whisk together 1/4 cup soy sauce, 3 tbsp honey, 1 tbsp rice vinegar, 1 tbsp sesame oil, and 4 minced garlic cloves until combined.
Step 2: Add 6 boneless skinless chicken thighs and toss to coat evenly in the sauce. Let marinate for 10 minutes while preparing vegetables.
Step 3: On a large rimmed baking sheet, toss 3 cups broccoli florets, 1 sliced red bell pepper, and 2 sliced carrots with 2 tbsp olive oil and 1/2 tsp freshly ground black pepper until evenly coated.
Step 4: Arrange the marinated chicken thighs among the vegetables on the baking sheet, spooning any excess marinade over the top.
Step 5: Roast in the preheated oven for 25-30 minutes until chicken reaches an internal temperature of 165°F and vegetables are tender with slightly crisp edges.
Step 6: Remove from oven and sprinkle 1 tbsp toasted sesame seeds over the chicken and vegetables before serving.