Home Chef Honey Garlic Chicken and Roasted Vegetables (1 of 2 servings)
- Minutes to Cook:
- Number of Servings: 2
Ingredients
10 serving Brussel Sprout (1 sprout) (by VIKKYTH) 2 medium (2-1/2" dia) Onions, raw 2 medium (2-1/4" to 3-1/4" dia.) Potato, raw 3 clove Garlic 1 large (2-1/4 per lb, approx 3- Peppers, sweet, red, fresh 9.1 ounces Chicken Breast (cooked), no skin, roasted 2 serving 2 tsp Italian Seasoning (by JULIE1933) 3 packet (0.5 oz) Honey .5 tsp Paprika .5 oz Parmesan Cheese, grated
Prepare the Ingredients
Preheat oven to 375 degrees. Move broiler rack to very top position. Prepare baking sheet with foil. Thoroughly rinse produce and pat dry. Halve Brussels sprouts vertically (quarter if larger than ping-pong balls). Peel and halve red onions. Slice into thin strips (julienne). Scrub potatoes and cut into 1/8” slices. Mince garlic. Stem, seed, and slice red bell pepper in 1/4" strips. Rinse chicken breasts, pat dry, and season both sides with a pinch of salt and pepper.
Bake Chicken and Vegetables
Place Brussels sprouts, red onion, potatoes, and red bell pepper on prepared baking sheet. Toss with 1 Tbsp. olive oil, 2/3 of the garlic, Italian seasoning, 1/2 tsp. salt, and 1/4 tsp. pepper. Nestle seasoned chicken breasts into vegetables and drizzle each with 1/2 tsp. olive oil. Chicken breasts should be in direct contact with foil. Place sheet in oven and cook for 18 minutes, or until chicken has reached a minimum internal temperature of 165 degrees. Remove pan from oven.
Create Honey-Garlic Glaze
While veggies and chicken are roasting, combine honey, remaining garlic, and paprika in a small bowl. Once veggies and chicken have been removed from the oven, turn broiler on high.
Glaze and Broil Chicken
Brush chicken with honey-garlic glaze and place in broiler for 2-3 minutes, or until glaze begins to caramelize. Remove pan from broiler. The natural sugars in honey can burn quickly under the broiler, so don't walk away from the oven during this step.
Plate the Dish
Place finished chicken breast on plate alongside veggies. Garnish veggies with grated Parmesan cheese.
Serving Size: makes 2 servings
Number of Servings: 2
Recipe submitted by SparkPeople user VAHUFFMAN.
Preheat oven to 375 degrees. Move broiler rack to very top position. Prepare baking sheet with foil. Thoroughly rinse produce and pat dry. Halve Brussels sprouts vertically (quarter if larger than ping-pong balls). Peel and halve red onions. Slice into thin strips (julienne). Scrub potatoes and cut into 1/8” slices. Mince garlic. Stem, seed, and slice red bell pepper in 1/4" strips. Rinse chicken breasts, pat dry, and season both sides with a pinch of salt and pepper.
Bake Chicken and Vegetables
Place Brussels sprouts, red onion, potatoes, and red bell pepper on prepared baking sheet. Toss with 1 Tbsp. olive oil, 2/3 of the garlic, Italian seasoning, 1/2 tsp. salt, and 1/4 tsp. pepper. Nestle seasoned chicken breasts into vegetables and drizzle each with 1/2 tsp. olive oil. Chicken breasts should be in direct contact with foil. Place sheet in oven and cook for 18 minutes, or until chicken has reached a minimum internal temperature of 165 degrees. Remove pan from oven.
Create Honey-Garlic Glaze
While veggies and chicken are roasting, combine honey, remaining garlic, and paprika in a small bowl. Once veggies and chicken have been removed from the oven, turn broiler on high.
Glaze and Broil Chicken
Brush chicken with honey-garlic glaze and place in broiler for 2-3 minutes, or until glaze begins to caramelize. Remove pan from broiler. The natural sugars in honey can burn quickly under the broiler, so don't walk away from the oven during this step.
Plate the Dish
Place finished chicken breast on plate alongside veggies. Garnish veggies with grated Parmesan cheese.
Serving Size: makes 2 servings
Number of Servings: 2
Recipe submitted by SparkPeople user VAHUFFMAN.
Nutritional Info Amount Per Serving
- Calories: 511.5
- Total Fat: 6.1 g
- Cholesterol: 85.5 mg
- Sodium: 261.6 mg
- Total Carbs: 72.6 g
- Dietary Fiber: 14.1 g
- Protein: 43.2 g
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