Description
This Honey Garlic Chicken with Roasted Veggie Penne is a flavorful and wholesome main course combining tender, honey-glazed chicken with perfectly roasted vegetables and al dente penne pasta. Easy to prepare and satisfying, this dish balances sweet and savory elements with a nutritious vegetable medley, making it a perfect weeknight dinner.
Ingredients
Scale
Chicken and Sauce
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 3 tablespoons honey
- 3 tablespoons soy sauce
- 3 cloves garlic, minced
- 1 teaspoon cornstarch
- Salt and pepper to taste
Roasted Vegetables
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 1 tablespoon olive oil (for veggies)
- Salt and pepper to taste
Pasta
- 8 ounces penne pasta
Garnish
- Fresh parsley (optional)
Instructions
- Preheat and Roast Vegetables: Preheat your oven to 425°F (220°C). Toss the broccoli florets, sliced red bell pepper, and zucchini with 1 tablespoon of olive oil, salt, and pepper until evenly coated. Spread the vegetables on a baking sheet in a single layer and roast for about 20 minutes, flipping halfway through to ensure even cooking and slight caramelization.
- Cook the Pasta: While the vegetables roast, cook the penne pasta according to the package instructions until al dente. Drain the pasta and set aside to keep warm.
- Prepare the Honey Garlic Sauce: In a small bowl, whisk together the honey, soy sauce, minced garlic, and cornstarch until fully combined to create a flavorful glaze.
- Cook the Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the bite-sized chicken pieces and season with salt and pepper. Cook the chicken for 5 to 7 minutes, stirring occasionally, until browned on the outside and cooked through.
- Glaze the Chicken: Pour the honey garlic sauce into the skillet with the chicken. Simmer for 2 to 3 minutes, stirring frequently, until the sauce thickens and coats the chicken pieces with a beautiful glossy glaze.
- Combine Pasta and Vegetables: Add the roasted vegetables and cooked penne pasta to the skillet with the glazed chicken. Toss everything together gently so that all ingredients are evenly mixed and heated through.
- Serve: Garnish with freshly chopped parsley if desired, and serve the Honey Garlic Chicken with Roasted Veggie Penne warm for a delicious, well-rounded meal.
Notes
- Substitute gluten-free pasta to make this dish suitable for gluten intolerance.
- Add crushed red pepper flakes to the sauce or vegetables for a spicy kick.
- This recipe works well using leftover roasted vegetables, making it versatile for meal prep or using up produce.
