Honey Garlic Chicken with Sweet Potatoes and Green Beans

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This easy sheet pan Honey Garlic Chicken with Sweet Potatoes and Green Beans is a perfect weeknight dinner that combines sweet and savory flavors. The honey garlic marinade creates tender, juicy chicken while the roasted sweet potatoes and green beans make this a complete meal with minimal cleanup. This dish is family-friendly and packed with nutrients from the colorful vegetables.

Ingredients:

  • 4 boneless, skinless chicken breasts
  • ¼ cup honey
  • ¼ cup soy sauce
  • 3 cloves garlic, minced
  • 1 tablespoon olive oil
  • 2 large sweet potatoes, peeled and cubed
  • 2 cups fresh green beans, ends trimmed
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • Salt and black pepper, to taste

Instructions:

  1. Preheat your oven to 400°F (200°C). Prepare a large baking sheet by lining it with parchment paper or lightly greasing it.
  2. In a small bowl, mix together the honey, soy sauce, minced garlic, olive oil, paprika, thyme, salt, and pepper until the ingredients are well blended.
  3. Put the chicken breasts into a resealable bag or a bowl. Pour half of the marinade over them, then seal or cover and refrigerate for 30 minutes to 2 hours.
  4. Drizzle olive oil over the sweet potato cubes, then season with salt and pepper. Spread them out on the prepared baking sheet and roast for 15 minutes.
  5. Remove the baking sheet from the oven and add the green beans, stirring gently with the sweet potatoes to combine.
  6. Arrange the marinated chicken breasts on top of the vegetables. Pour the remaining marinade over the chicken.
  7. Return the baking sheet to the oven and bake for 20–25 minutes, or until the chicken is cooked through (internal temperature should reach 165°F) and the vegetables are tender.
  8. Let the dish rest for 5 minutes before slicing the chicken. Serve with the pan juices drizzled over the top for extra flavor.

Variations

  1. Substitute chicken thighs for breasts for a more tender, juicy option – just adjust cooking time accordingly.
  2. Add sliced bell peppers or broccoli florets along with the green beans for extra color and nutrients.
  3. For a citrus twist, add the zest and juice of one orange to the marinade.

Cooking Notes

  1. For more flavorful chicken, score the breasts slightly before marinating to help the sauce penetrate deeper.
  2. Make sure to cut sweet potatoes into similarly sized cubes (about 1-inch) to ensure even cooking.
  3. If green beans are particularly thick or tough, blanch them for 2 minutes before adding to the sheet pan.

Serving Suggestions

  1. Serve with a side of quinoa or brown rice to soak up the delicious sauce.
  2. Garnish with toasted sesame seeds and sliced green onions for added texture and flavor.
  3. Add a side of mixed greens tossed with a light vinaigrette for a complete meal.

Tips

  1. For meal prep, portion the cooked dish into microwave-safe containers and refrigerate for up to 3 days.
  2. If your chicken breasts are very thick, consider butterflying them or pounding to an even thickness for more consistent cooking.
  3. Line your baking sheet with parchment paper or foil for easier cleanup.
  4. To check if chicken is done, use a meat thermometer to ensure it reaches 165°F at the thickest part.

Prep Time:

  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes

Nutritional Information (Per serving)

  • Calories: 350 kcal
  • Protein: 32g
  • Sodium: 720mg

Frequently Asked Questions

  1. Can I make this recipe ahead of time? Yes, you can marinate the chicken up to 24 hours in advance and prep the vegetables. Store everything separately in the refrigerator until ready to cook.
  2. How do I know when the chicken is fully cooked? The chicken should reach an internal temperature of 165°F (74°C) when measured with a meat thermometer at the thickest part. If you don’t have a thermometer, cut into the thickest part – the meat should be completely white with no pink areas.
  3. Can I use frozen green beans? Yes, but thaw them first and pat dry to remove excess moisture. Add them to the sheet pan about 5 minutes later than fresh green beans as they require less cooking time.
  4. Is this recipe gluten-free? Yes, if you use gluten-free soy sauce or tamari. Regular soy sauce contains wheat, so be sure to check the label if gluten is a concern.

Conclusion

This Honey Garlic Chicken with Sweet Potatoes and Green Beans is a nutritious, flavorful meal that comes together easily on one sheet pan. The combination of sweet honey, savory garlic, and umami-rich soy sauce creates a delicious glaze that coats both the tender chicken and roasted vegetables. Perfect for busy weeknights or meal prep, this versatile recipe is sure to become a family favorite that you’ll return to again and again.

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Honey Garlic Chicken with Sweet Potatoes and Green Beans

  • Author: Avery
  • Total Time: 1 hour 25 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free
Print Recipe

Description

This easy sheet pan Honey Garlic Chicken with Sweet Potatoes and Green Beans is a perfect weeknight dinner that combines sweet and savory flavors. The honey garlic marinade creates tender, juicy chicken while the roasted sweet potatoes and green beans make this a complete meal with minimal cleanup. This dish is family-friendly and packed with nutrients from the colorful vegetables.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts
  • ¼ cup honey
  • ¼ cup soy sauce
  • 3 cloves garlic, minced
  • 1 tablespoon olive oil
  • 2 large sweet potatoes, peeled and cubed
  • 2 cups fresh green beans, ends trimmed
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • Salt and black pepper, to taste

Instructions

  • Preheat your oven to 400°F (200°C). Prepare a large baking sheet by lining it with parchment paper or lightly greasing it.
  • In a small bowl, mix together the honey, soy sauce, minced garlic, olive oil, paprika, thyme, salt, and pepper until the ingredients are well blended.
  • Put the chicken breasts into a resealable bag or a bowl. Pour half of the marinade over them, then seal or cover and refrigerate for 30 minutes to 2 hours.
  • Drizzle olive oil over the sweet potato cubes, then season with salt and pepper. Spread them out on the prepared baking sheet and roast for 15 minutes.
  • Remove the baking sheet from the oven and add the green beans, stirring gently with the sweet potatoes to combine.
  • Arrange the marinated chicken breasts on top of the vegetables. Pour the remaining marinade over the chicken.
  • Return the baking sheet to the oven and bake for 20–25 minutes, or until the chicken is cooked through (internal temperature should reach 165°F) and the vegetables are tender.
  • Let the dish rest for 5 minutes before slicing the chicken. Serve with the pan juices drizzled over the top for extra flavor.

Notes

For meal prep, you can marinate the chicken overnight. The sweet potatoes can be cubed ahead of time and stored in water in the refrigerator. For a spicier version, add red pepper flakes to the marinade. This dish reheats well for leftovers and can be stored in an airtight container in the refrigerator for up to 3 days.

  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Asian-Inspired

Nutrition

  • Serving Size: 1 chicken breast with vegetables
  • Calories: 350 kcal
  • Sugar: 18g
  • Sodium: 720mg
  • Fat: 7g
  • Saturated Fat: 1.5g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 42g
  • Fiber: 5g
  • Protein: 32g
  • Cholesterol: 85mg

Keywords: sheet pan dinner, honey garlic chicken, sweet potato recipe, easy weeknight meal, healthy dinner

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