Description
This Honey Garlic Chicken with Roasted Veggie Penne is a delicious and wholesome dinner that combines tender chicken pieces glazed in a sweet and savory honey garlic sauce with perfectly roasted vegetables and al dente penne pasta. It’s a well-balanced meal bursting with fresh flavors and easy to prepare on the stovetop and in the oven, making it ideal for a nutritious weeknight dinner.
Ingredients
Scale
Chicken and Sauce:
- 2 boneless skinless chicken breasts, cut into bite-sized pieces
- 1/4 cup honey
- 3 tablespoons soy sauce (low sodium preferred)
- 3 garlic cloves, minced
- 1 tablespoon olive oil
Roasted Vegetables:
- 1 red bell pepper, chopped
- 1 zucchini, chopped
- 1 red onion, chopped
- 1 cup cherry tomatoes, halved
- 2 tablespoons olive oil (for vegetables)
- Salt and black pepper, to taste
Pasta and Garnish:
- 8 ounces penne pasta
- 1/4 teaspoon red pepper flakes (optional)
- Fresh parsley or basil, chopped, for garnish
Instructions
- Preheat and Roast Vegetables: Preheat your oven to 425°F (220°C). On a large baking sheet, toss the chopped red bell pepper, zucchini, red onion, and cherry tomatoes with 2 tablespoons of olive oil, salt, and black pepper. Spread them out evenly and roast in the oven for 20-25 minutes until tender and slightly charred.
- Cook Penne Pasta: While the vegetables roast, cook the penne pasta according to package instructions until al dente. Drain and set aside.
- Prepare Honey Garlic Sauce: In a small bowl, whisk together the honey, soy sauce, and minced garlic to create the flavorful sauce that will coat the chicken.
- Cook Chicken: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken pieces and cook for 5-6 minutes, stirring occasionally, until the chicken is fully cooked and golden brown on the outside.
- Simmer Chicken with Sauce: Pour the honey garlic sauce over the cooked chicken in the skillet. Allow it to simmer for 3-4 minutes until the sauce thickens slightly, coating the chicken beautifully.
- Combine and Toss: Add the roasted vegetables and cooked penne pasta to the skillet with the chicken and sauce. Toss everything together gently to combine and warm through. Adjust seasoning by adding salt, pepper, or red pepper flakes if desired.
- Serve and Garnish: Serve the honey garlic chicken with roasted veggie penne warm, garnished with freshly chopped parsley or basil for a burst of herbal freshness.
Notes
- For a vegetarian alternative, substitute the chicken with chickpeas or tofu.
- Add a sprinkle of grated Parmesan cheese for an extra layer of flavor, if desired.
- You can use whole wheat or gluten-free penne pasta to accommodate dietary preferences.
