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- 4 boneless, skinless chicken thighs - 2 cups fresh broccoli florets - 1/4 cup pure honey - 1/4 cup low-sodium soy sauce - 2 cloves garlic, finely minced - 1 tablespoon fresh ginger, grated - Salt and freshly ground black pepper to taste - 1 tablespoon extra virgin olive oil - 1 teaspoon sesame seeds (for garnish) - 2 green onions, thinly sliced (for garnish) For this dish, I love using boneless, skinless chicken thighs. They stay juicy and tender. Fresh broccoli adds a nice crunch and pairs well with the sweet sauce. The honey gives a sweet touch, while soy sauce adds depth. Garlic and ginger are key. They add flavor that no one can resist. A touch of salt and pepper enhances everything. The olive oil helps the broccoli roast perfectly. For garnish, sesame seeds add a nice crunch. Green onions give a fresh bite and color. This combo of ingredients makes your meal bright and inviting. Enjoy the process of gathering these simple, fresh items. You will love how they come together! - Preheat oven to 400°F (200°C). - Line a baking sheet with parchment paper. Start by setting your oven to 400°F (200°C). This high heat helps cook the chicken and broccoli evenly and quickly. Next, grab a baking sheet and line it with parchment paper. This makes cleanup a breeze and prevents sticking. - Whisk together honey, soy sauce, minced garlic, and ginger. - Season and marinate the chicken thighs. In a bowl, whisk together 1/4 cup of honey, 1/4 cup of soy sauce, 2 cloves of minced garlic, and 1 tablespoon of grated ginger. This mix will give your chicken a sweet and savory kick. Season both sides of 4 chicken thighs with salt and pepper. Place the chicken in a zip-lock bag or a bowl. Pour half of the marinade over the chicken. Seal the bag or cover the bowl. Let it sit in the fridge for at least 15 minutes. For more flavor, let it marinate for up to 2 hours. - Arrange chicken and broccoli on the baking sheet. - Bake and glaze the chicken with reserved marinade. After marinating, place the chicken thighs on one side of your baking sheet. On the other side, spread out 2 cups of fresh broccoli florets. Drizzle the broccoli with 1 tablespoon of olive oil and sprinkle with salt and pepper. Toss gently to coat. Bake everything in the preheated oven for 20 minutes. After that, take it out and brush the chicken with some of the reserved marinade. This adds a nice glaze. Return the sheet to the oven for another 10 minutes. The chicken should reach an internal temp of 165°F (75°C), while the broccoli stays tender yet crisp. Marinating chicken longer boosts its taste. I often let mine sit for two hours. This gives the chicken time to soak in all those sweet and savory flavors. You can also add spices like paprika or herbs like thyme. These extras can make the dish pop even more. To keep broccoli crisp, roast it at high heat. This helps lock in its bright color and crunch. Toss it with olive oil, salt, and pepper before baking. For perfectly cooked chicken thighs, use an instant-read thermometer. Aim for 165°F (75°C) for juicy and safe chicken. Plating is key for a stunning meal. I like to arrange the chicken and broccoli with space in between. This makes the colors stand out. For garnish, sprinkle sesame seeds and sliced green onions on top. It adds a nice touch and a burst of flavor. {{image_4}} You can easily swap chicken thighs for chicken breasts. This change will make the dish leaner. For a twist, try using shrimp or tofu instead of chicken. Both add great taste and texture. Broccoli is a star, but you can mix in other vegetables too. Carrots, bell peppers, or snap peas work well with the honey garlic sauce. To make this recipe gluten-free, use tamari instead of soy sauce. Tamari has a similar flavor without gluten. If you want a low-sugar version, reduce the honey. You can also use a sugar substitute like stevia or monk fruit. This way, you keep the taste but cut back on sugar. Want to spice things up? Add chili flakes to the marinade for a kick. This little change adds warmth without overpowering the dish. You can also try different sauces for fun. Teriyaki or barbecue sauce can give a new flavor. Experimenting with marinades can lead to tasty surprises! To keep your honey garlic chicken and broccoli fresh, use airtight containers. Glass or sturdy plastic works best. Make sure to let the dish cool before sealing. This helps prevent moisture buildup. In the fridge, the dish lasts up to four days. Always check for any off smells before eating. For the best taste, reheat in the oven. Set it to 350°F (175°C) and warm for about 15 minutes. If you're in a hurry, the microwave works too. Heat in short bursts to avoid drying the chicken. Add a splash of water to keep it moist. This helps maintain texture and flavor. To freeze, first cool the dish completely. Place it in freezer-safe containers, leaving space for expansion. Label the containers with the date. The dish can last up to three months in the freezer. For thawing, move it to the fridge overnight. Reheat in the oven to ensure even cooking. You should marinate the chicken for at least 15 minutes. For more flavor, try marinating for up to 2 hours. This time allows the chicken to absorb the honey and soy sauce mix. The more time it sits, the better the taste. Yes, you can use frozen broccoli. Just make sure to thaw it first. If you don’t thaw it, the broccoli may release too much water while baking. This can make it soggy instead of crisp. The best way to check chicken is to use a meat thermometer. You want the inside to reach 165°F (75°C). If you don’t have a thermometer, cut into the chicken. It should be white all the way through, with no pink left. To add spice, sprinkle some chili flakes or hot sauce on the chicken. You can also add sliced jalapeños to the broccoli. Adjust the heat to your taste. Remember, a little spice can really enhance the flavor. Yes, it is safe to eat leftovers if you store them properly. Keep the chicken in an airtight container in the fridge. It will last for about 3 to 4 days. Make sure to reheat it to at least 165°F (75°C) before eating. This blog post covers a simple yet tasty honey garlic chicken and broccoli recipe. You can make it with just a few main ingredients. I shared steps for marinating and baking, along with tips to enhance flavor and presentation. Try substitutions for dietary needs or different tastes. Remember to store leftovers wisely for best results. Enjoy experimenting with this dish as you discover what you like best!

Sheet Pan Honey Garlic Chicken & Broccoli

Experience a burst of flavor with this Sticky Honey Garlic Chicken & Broccoli recipe! This quick and easy dish combines tender chicken thighs and fresh broccoli, all coated in a delicious honey garlic marinade. Perfect for a busy weeknight dinner, you can whip it up in just 45 minutes. Ready to impress your family with a tasty meal? Click through to discover the complete recipe and elevate your weeknight cooking!
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Ingredients
  

4 boneless, skinless chicken thighs

2 cups fresh broccoli florets

1/4 cup pure honey

1/4 cup low-sodium soy sauce

2 cloves garlic, finely minced

1 tablespoon fresh ginger, grated

1 tablespoon extra virgin olive oil

Salt and freshly ground black pepper to taste

1 teaspoon sesame seeds (for garnish)

2 green onions, thinly sliced (for garnish)

Instructions
 

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to facilitate an easy cleanup later on.

    In a medium-sized mixing bowl, whisk together the honey, soy sauce, minced garlic, and grated ginger until the mixture is well blended. This flavorful combination will serve as your marinade.

      Season both sides of the chicken thighs with salt and freshly ground black pepper. Place the seasoned chicken in a zip-lock bag or a bowl. Carefully pour half of the marinade over the chicken, ensuring each piece is thoroughly coated. Seal the bag or cover the bowl and let it marinate in the refrigerator for at least 15 minutes, or for enhanced flavor, up to 2 hours.

        Once the chicken has marinated, arrange the chicken thighs on one side of the prepared baking sheet.

          On the other side of the baking sheet, spread out the broccoli florets. Drizzle with olive oil and season with salt and pepper. Toss the broccoli gently to ensure it's evenly coated with the oil and seasoning.

            Place the baking sheet in the preheated oven and bake for 20 minutes. After 20 minutes, carefully remove the baking sheet from the oven. Brush some of the reserved marinade over the chicken to create an extra glaze.

              Return the baking sheet to the oven and continue baking for an additional 10 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the broccoli is tender yet still slightly crisp.

                Once cooking is complete, remove the baking sheet from the oven and allow it to rest for a few minutes. Drizzle any remaining marinade over the chicken and broccoli for added flavor.

                  For a beautiful presentation, garnish the dish with a sprinkle of sesame seeds and the thinly sliced green onions, creating a vibrant pop of color and flavor.

                    Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4