Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs
- 3 tbsp honey
- 4 cloves garlic, minced
- 2 tbsp soy sauce
- 1 tbsp apple cider vinegar
- 1 tsp sesame oil
- 1/2 tsp red pepper flakes (optional)
- 2 tbsp olive oil
- 1 head broccoli, cut into florets
- 1 lb baby carrots
- Sesame seeds and chopped parsley for garnish
Instructions
- Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- In a bowl, whisk honey, garlic, soy sauce, apple cider vinegar, sesame oil, and red pepper flakes.
- Toss chicken thighs in half the sauce, then arrange on baking sheet. Add broccoli and carrots to the rest of the pan.
- Drizzle remaining sauce over chicken; toss veggies with a little olive oil and salt.
- Bake 20–25 minutes until chicken reaches 165°F and veggies are tender and slightly charred.
- Garnish with sesame seeds and parsley before serving.
Notes
- For extra crispiness, broil 2–3 minutes at the end.
- Use chicken breasts if preferred, but reduce cook time to avoid drying out.
- Can swap veggies for bell peppers, zucchini, or sweet potatoes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Baking
- Cuisine: Asian-inspired American
- Diet: gluten-free-option
Nutrition
- Serving Size: 1 recipe portion (about 2 thighs + veggies)
- Calories: 380 Kcal
- Sugar: 16g
- Sodium: 620mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 105mg
