Cooking with Kids: One Pan Honey Garlic Chicken and Vegetables
Kids will be more excited to try new foods if they are a part of the process, from meal planning, grocery shopping to actual food preparation. This recipe is easy to make. Parents may have to help a little bit, but it is recommended for children in junior high and high school (12 years old and older) to try to make.
The chicken in this recipe is a lean source of protein. To avoid food-borne illnesses, it is recommended that chicken is grilled to an internal temperature of 165ᵒF. The broccoli and carrots are both wonderful sources of antioxidants and fiber. Broccoli is in season from June through October in Michigan, while carrots are in season from May through November in Michigan.
Photo Credit: Mike Miller, A Healthier Michigan
- 3 tbsp. olive oil, divided
- 2 tbsp. unsalted butter, melted
- 2 tbsp. honey
- 2 tbsp. brown sugar
- 1 tbsp. Dijon mustard
- 3 cloves garlic, minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Kosher salt and freshly ground black pepper, to taste
- 16 oz. baby red potatoes, halved
- 4 boneless, skinless chicken breasts
- 2 cups broccoli florets
- 2 cups of baby carrots
- 2 tbsp. chopped fresh parsley leaves
One Sheet Pan Honey Garlic Chicken and Vegetables
1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
2. In a small bowl, whisk together 2 tablespoons olive oil, butter, honey, brown sugar, Dijon, garlic, oregano and basil; season with salt and pepper, to taste. Set aside.
3. Place potatoes and baby carrots in a single layer onto the prepared baking sheet. Drizzle with remaining 1 tablespoon olive oil and season with salt and pepper, to taste. Add chicken in a single layer and brush each chicken breast with honey mixture.
4. Place into oven and roast until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes.
5. Stir in broccoli during the last 10 minutes of cooking time. Then broil for 2-3 minutes, or until caramelized and slightly charred.
6. Serve immediately, garnished with parsley, if desired. Enjoy!
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