Sheet Pan Honey Chili Chicken and Vegetables.

• Yield : 4 - 6 Family Dinner

  • Chicken Breast or Thighs (I like boneless skinless thighs) 6 ea

  • Avocado Oil Dash

  • Red Bell Pepper (Large Diced) 1 ea

  • Yellow Bell Pepper (Large Diced) 1 ea

  • Green Bell Pepper (Large Diced) 1 ea

  • Red Onion (Large Diced) 1 ea

  • Cilantro (Rough Chopped) 1/2 Bunch

    • Honey Chili Sauce

      • Honey (any Local Honey) 1/2 cup

      • Soy Sauce 2 tbsp.

      • Chili Sauce (Sriracha) 1 tbsp. or 2 tbsp (Depending on your spice level)

      • Lemon 1 ea

      • Garlic Cloves (Minced) 5 ea

      • Salt Pinch

1. Preheat the oven to 400 degrees. Spray a large sheet pan with pan spray or line with parchment paper.

2. In a bowl whisk together the ingredients for the honey chili sauce and set aside.

3. Season the chicken with salt and pepper in a container and place 1/3 of the sauce in that container. Let the chicken marinate till you are done cutting the vegetables.

4. Once vegetables are cut, place in a mixing bowl toss 1/3 of the sauce, salt and pepper till fully coating the vegetables.

5. Place both the chicken and vegetables on the sheet pan, spread out evenly.

6. Bake for 25 minutes or til chicken is 165 degrees.

7. Serve over brown rice or quinoa and pour remaining of the sauce over meal.

8. Enjoy!