Description
Savor the sweet and savory flavors of Honey Garlic Chicken with Roasted Veggie Penne! Tender honey garlic chicken served with a hearty roasted veggie penne pasta – a delicious, wholesome meal perfect for dinner. Easy to make and full of flavor!
Ingredients
Scale
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For the Honey Garlic Chicken:
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1/4 cup honey
- 3 garlic cloves, minced
- 2 tablespoons soy sauce
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon ground ginger
- Salt and pepper to taste
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For the Roasted Veggie Penne:
- 2 cups penne pasta (whole wheat or gluten-free, if preferred)
- 1 cup cherry tomatoes, halved
- 1 zucchini, sliced
- 1 bell pepper, sliced
- 1/2 red onion, sliced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh basil, for garnish (optional)
- Grated Parmesan cheese, for serving (optional)
Instructions
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Prepare the Roasted Veggies:
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the cherry tomatoes, zucchini, bell pepper, and red onion with olive oil, dried oregano, garlic powder, salt, and pepper.
- Spread the veggies in an even layer on a baking sheet.
- Roast for 20-25 minutes, or until the vegetables are tender and slightly caramelized. Stir halfway through for even roasting.
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Cook the Penne:
- While the veggies are roasting, cook the penne pasta according to the package instructions. Drain and set aside.
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Cook the Honey Garlic Chicken:
- Heat the olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt and pepper.
- Add the chicken breasts to the skillet and cook for about 6-7 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F / 75°C). Remove the chicken from the skillet and set aside.
- In the same skillet, lower the heat to medium. Add the honey, minced garlic, soy sauce, apple cider vinegar, and ground ginger. Stir well to combine and cook for 1-2 minutes until the sauce has thickened slightly.
- Slice the cooked chicken into strips and return it to the skillet, tossing it in the honey garlic sauce to coat the chicken.
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Assemble the Dish:
- In a large mixing bowl, combine the cooked penne pasta with the roasted veggies. Gently toss to mix everything together.
- Serve the pasta with a portion of the honey garlic chicken on top. Garnish with fresh basil and a sprinkle of grated Parmesan cheese if desired.
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Serve:
- Serve the Honey Garlic Chicken with Roasted Veggie Penne warm and enjoy this wholesome, flavorful meal!
Notes
- For added flavor, you can marinate the chicken in the honey garlic sauce for 30 minutes before cooking.
- Feel free to swap in any vegetables you prefer for roasting, such as asparagus, mushrooms, or carrots.
- If you want a bit of heat, add some red pepper flakes to the honey garlic sauce.
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes
- Category: Dinner, Main Course
- Method: Roasting, Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 plate (includes chicken and pasta)
- Calories: 450
- Sugar: 18g
- Sodium: 590
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg