Sheet Pan Honey-Soy Glazed Chicken with Mixed Vegetables

By AislePrompt Editorial · Published 2026-08-08 · Updated 2026-08-08

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 drafted and published.

A colorful sheet pan meal featuring tender chicken thighs glazed with a honey-soy sauce, roasted alongside crisp-tender broccoli and red bell peppers. This Asian Fusion sheet-pan recipe, ready in about 45 minutes, pairs boneless skinless chicken thighs, broccoli florets, and red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 "Build a week of meals around this recipe" 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 320 cal/serving

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Ingredients

6 pieces (about 1.5 lbs) boneless skinless chicken thighs
3 cups broccoli florets
1 large red bell pepper, sliced into 1/2-inch strips
3 tbsp honey
1/4 cup soy sauce
2 tbsp olive oil
4 minced garlic cloves
1 tbsp fresh grated ginger
1/2 tsp black pepper
1 tbsp (optional for garnish) sesame seeds

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Instructions

Step 1: Preheat the oven to 425°F. In a small bowl, whisk together 3 tbsp honey, 1/4 cup soy sauce, 2 tbsp olive oil, 4 minced garlic cloves, 1 tbsp freshly grated ginger, and 1/2 tsp black pepper until combined and fragrant.
Step 2: Arrange 6 boneless skinless chicken thighs in a single layer on a large rimmed sheet pan. Scatter 3 cups broccoli florets and 1 large sliced red bell pepper evenly around the chicken.
Step 3: Pour the honey-soy mixture evenly over the chicken and vegetables, tossing the vegetables gently to coat. Roast in the oven for 25-30 minutes until chicken is cooked through (internal temperature 165°F) and vegetables are tender-crisp, stirring vegetables halfway through.
Step 4: Remove from the oven and sprinkle 1 tbsp sesame seeds over the top for a toasty finish. Serve warm.