Description
This Honey Garlic Chicken with Roasted Veggie Penne is a wholesome and flavorful dish that combines tender chicken breasts coated in a sweet and savory honey garlic sauce with vibrant roasted vegetables and perfectly cooked penne pasta. Ideal for a nutritious weeknight dinner, this recipe offers a balanced meal packed with protein, fiber, and vitamins.
Ingredients
Scale
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
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 and roast for 20-25 minutes, stirring halfway through for even caramelization.
- Cook the Penne: While the veggies are roasting, bring a large pot of salted water to a boil. Cook the penne pasta according to the package instructions until al dente. 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 them to the skillet and cook for about 6-7 minutes per side until golden brown and fully cooked (internal temperature of 165°F / 75°C). Remove chicken and set aside.
- Make the Honey Garlic Sauce: In the same skillet, reduce heat to medium. Add honey, minced garlic, soy sauce, apple cider vinegar, and ground ginger. Stir and cook for 1-2 minutes until the sauce thickens slightly.
- Toss the Chicken in Sauce: Slice the cooked chicken into strips and return to the skillet. Toss to coat all pieces thoroughly with the honey garlic sauce.
- Assemble the Dish: In a large mixing bowl, combine the cooked penne pasta with the roasted vegetables. Gently toss to mix well.
- Serve: Plate the pasta and veggies mixture, top with honey garlic chicken strips. Garnish with fresh basil and grated Parmesan cheese if desired. Serve warm and enjoy!
Notes
- For a gluten-free version, use gluten-free pasta and tamari instead of soy sauce.
- You can use frozen vegetables if fresh are not available; adjust roasting time as needed.
- Leftovers refrigerate well for up to 3 days and reheat on stovetop or microwave.
- Adjust honey amount for sweeter or milder sauce according to taste.
- Use fresh herbs like basil or parsley for added freshness if preferred.
