Description
This Honey Garlic Chicken with Roasted Veggie Penne recipe combines tender, flavorful chicken glazed in a sweet and savory honey garlic sauce with perfectly roasted seasonal vegetables and al dente penne pasta. A wholesome, well-balanced meal that is easy to prepare and packed with vibrant flavors.
Ingredients
Scale
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
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
- 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 the Vegetables: Roast for 20-25 minutes, or until the vegetables are tender and slightly caramelized. Stir halfway through the cooking time for even roasting.
- Cook the Penne: While the veggies are roasting, cook the penne pasta according to the package instructions. Drain and set aside.
- Cook the Honey Garlic Chicken: Heat olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt and pepper. Add the chicken 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 chicken and set aside.
- Make the Honey Garlic Sauce: In the same skillet, lower heat to medium. Add honey, minced garlic, soy sauce, apple cider vinegar, and ground ginger. Stir well and cook for 1-2 minutes until the sauce thickens slightly.
- Combine Chicken with Sauce: Slice the cooked chicken into strips and return it to the skillet, tossing to coat evenly with the honey garlic sauce.
- Assemble the Dish: In a large mixing bowl, combine the cooked penne pasta and the roasted vegetables. Gently toss to combine.
- Serve: Plate the roasted veggie penne and top with honey garlic chicken strips. Garnish with fresh basil and grated Parmesan cheese if desired. Serve warm and enjoy!
Notes
- You can substitute penne with any pasta of your choice, including gluten-free options.
- Adjust the honey quantity to your preferred level of sweetness.
- Fresh basil and Parmesan garnish are optional but add extra flavor and presentation appeal.
- Ensure chicken is cooked to an internal temperature of 165°F (75°C) for safe consumption.
- Leftover sauce can be reduced further for a thicker glaze if desired.
