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- 2 boneless, skinless chicken breasts - 1 cup broccoli florets - 1 cup bell peppers (red and yellow), sliced - 1 zucchini, sliced - 4 tablespoons honey - 3 cloves garlic, minced - 3 tablespoons soy sauce (or tamari for gluten-free) - 1 tablespoon sesame oil - 1 tablespoon olive oil - Salt and pepper to taste The star of this dish is the chicken. I prefer boneless, skinless chicken breasts for their tender texture. They soak up the marinade well and cook evenly. Next, we have the veggies, which add color and crunch. Broccoli, bell peppers, and zucchini provide the perfect mix of flavors. The marinade combines honey, garlic, soy sauce, and sesame oil. Honey brings sweetness, while garlic adds depth. Soy sauce gives that classic umami taste. The sesame oil adds a nutty aroma that ties it all together. - Sesame seeds for garnish - Chopped green onions for garnish Feel free to dress up your dish with sesame seeds or green onions. These garnishes add a nice crunch and a pop of color. If you want to switch things up, you can use other veggies like snap peas or carrots. You can also swap chicken for tofu or shrimp for a different twist. For the full recipe, check out the Sweet & Savory Honey Garlic Chicken & Veggies 🥦. It’s a simple guide to make this delightful meal. Start by getting your chicken breasts ready. Pat them dry with a paper towel. This helps the seasoning stick. Season both sides with salt and pepper. Just a pinch will do. Next, we make the marinade. In a big bowl, whisk together honey, minced garlic, soy sauce, and sesame oil. This mix creates a sweet and savory flavor. Reserve a few tablespoons of the marinade for later. Now, add the chicken to the bowl. Make sure each piece is well-coated. Let it marinate for at least 30 minutes. If you have more time, let it sit in the fridge for up to 2 hours. Once the chicken is marinated, it's time to cook. Heat a large skillet over medium-high heat. When it’s hot, add the chicken breasts. Cook them for about 6 to 7 minutes on each side. You want them golden brown and fully cooked. The inside should reach 165°F or 75°C. After cooking, take the chicken out and let it rest for 5 minutes. Then slice it into bite-sized pieces. While the chicken rests, let’s prepare the veggies. In another bowl, toss the broccoli, bell peppers, and zucchini with olive oil. Sprinkle in some salt and pepper. This adds flavor to the veggies. Now, use the same skillet to stir-fry the veggies. Cook them for about 5 to 6 minutes. You want them tender but still crisp. Return the sliced chicken to the skillet with the veggies. Add the reserved marinade to the pan. Toss everything together, cooking for another 2 to 3 minutes. This step combines all the flavors. Serve the honey garlic chicken and veggies hot. You can sprinkle sesame seeds and green onions on top if you like. For the full recipe, check the earlier section. To cook chicken perfectly, start with even thickness. Use a meat mallet to pound the chicken breasts. This helps them cook evenly. Season both sides with salt and pepper. Marinate the chicken for at least 30 minutes. This adds great flavor. When cooking, use medium-high heat. Cook for 6-7 minutes on each side. Ensure the chicken reaches 165°F. This is safe and juicy. For this dish, I love using a mix of bright veggies. Broccoli, bell peppers, and zucchini work best. They add color and crunch. Other great options include carrots and snap peas. You can also use asparagus or green beans. Just make sure they are cut into bite-sized pieces. This helps them cook evenly. To boost flavor, add fresh herbs like basil or cilantro. They add a nice touch. You can also sprinkle some crushed red pepper for heat. If you want a tangy twist, try adding lime juice. Consider using garlic powder for extra garlic flavor. These small changes can really make your dish pop. For more ideas, check the Full Recipe for inspiration. {{image_2}} You can swap chicken for other proteins. Try shrimp, pork, or tofu. Each option brings its own flavor. Shrimp cooks quickly and adds a nice touch. Pork gives a savory taste that pairs well with honey. Tofu is perfect for a plant-based option. Just remember to adjust cooking times for each protein. If you want a vegetarian or vegan dish, use chickpeas or tempeh. Chickpeas add protein and texture. Tempeh has a nutty flavor that works well. You can also use extra veggies like mushrooms or eggplant. These choices make the dish hearty and tasty. Cook them until golden and soft for the best results. You can get creative with the sauce! For a spicy kick, add chili sauce or sriracha. If you love citrus, squeeze some lime or lemon juice in the marinade. You can also experiment with different soy sauces. Try coconut aminos for a milder taste. Each change can give a whole new flavor to the dish. For the full recipe, check out the complete guide! You can store leftover honey garlic chicken and veggies in an airtight container. Make sure to let it cool first. Place it in the fridge if you plan to eat it within three days. If you want to save it longer, consider freezing it. To reheat your meal, use the microwave for quick heating. Place it in a microwave-safe dish, cover it, and heat for two to three minutes. Stir halfway through for even heating. You can also reheat it in a skillet on low heat. This keeps the chicken juicy and the veggies crisp. If you want to freeze the meal, do it in an airtight container or a freezer bag. Remove as much air as possible to avoid freezer burn. It can last up to three months in the freezer. When ready to eat, defrost it overnight in the fridge before reheating. This ensures the best flavor and texture when you enjoy it again. For the full recipe, check out the detailed guide. You can store Honey Garlic Chicken and Veggies in the fridge for up to three days. Make sure to keep it in an airtight container. This helps keep the flavors fresh and the chicken juicy. If you want to save it longer, consider freezing it. Yes, you can prepare Honey Garlic Chicken and Veggies ahead of time. Marinating the chicken the night before enhances the flavor. You can also chop the veggies in advance. When you are ready to cook, just follow the steps in the Full Recipe. This makes dinner quick and easy. Honey Garlic Chicken and Veggies pairs well with rice, quinoa, or noodles. You can also serve it with a side salad for extra crunch. If you want something light, try a simple cucumber salad. These sides balance the sweet and savory flavors of the dish. To add heat to your Honey Garlic Chicken and Veggies, try adding red pepper flakes. A teaspoon will give you a nice kick. You can also include fresh chili peppers or a dash of hot sauce in the marinade. Adjust these to your taste for the perfect spice level. You learned how to make Honey Garlic Chicken and Veggies in this post. We covered the main ingredients, cooking steps, and helpful tips. You can explore variations and storage options too. Getting this recipe right gives you a tasty dish that everyone will love. Now, it’s time to get cooking and enjoy your meal! Remember to experiment with flavors and ingredients for a unique touch. Happy cooking!

Honey Garlic Chicken and Veggies

Indulge in a mouthwatering Honey Garlic Chicken and Veggies with this easy meal guide! Discover how to combine juicy chicken with vibrant, fresh vegetables and a sweet garlic marinade that packs a flavorful punch. Perfect for a weeknight dinner, this recipe is not only simple but also satisfying for the whole family. Click through to explore the full recipe and make this delicious dish tonight!
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Ingredients
  

2 boneless, skinless chicken breasts

1 cup broccoli florets

1 cup bell peppers (red and yellow), sliced

1 zucchini, sliced

4 tablespoons honey

3 cloves garlic, minced

3 tablespoons soy sauce (or tamari for gluten-free)

1 tablespoon sesame oil

1 tablespoon olive oil

Salt and pepper to taste

Optional: sesame seeds and green onions for garnish

Instructions
 

Begin by preparing the chicken. Pat the chicken breasts dry with a paper towel and season both sides with salt and pepper.

    In a large mixing bowl, whisk together honey, minced garlic, soy sauce, and sesame oil to create a marinade. Reserve a few tablespoons of the marinade for later.

      Add the chicken breasts to the marinade, ensuring they are well-coated. Let them marinate for at least 30 minutes for maximum flavor (or up to 2 hours in the fridge).

        While the chicken is marinating, prepare the veggies. In a separate bowl, toss the broccoli, bell peppers, and zucchini with olive oil, salt, and pepper.

          Preheat a large skillet or frying pan over medium-high heat. Once hot, add the marinated chicken breasts and cook for 6-7 minutes on each side until they are golden brown and cooked through (internal temperature of 165°F or 75°C).

            Remove the chicken from the skillet and let it rest for 5 minutes before slicing it into bite-sized pieces.

              In the same skillet, add the prepared veggies and stir-fry for about 5-6 minutes until they are tender-crisp.

                Return the sliced chicken to the pan, add the reserved marinade, and toss everything together, cooking for an additional 2-3 minutes to heat through and combine the flavors.

                  Serve the honey garlic chicken and veggies hot, sprinkled with sesame seeds and chopped green onions if desired.

                    Prep Time: 10 min | Total Time: 40 min | Servings: 2