Honey-Garlic Chicken with Roasted Veggies & Fresh Chopped Salad
A sweet, savory, and perfectly balanced meal for busy weeknights or healthy family dinners.
Description
This Honey-Garlic Chicken with Roasted Veggies & Fresh Chopped Salad brings together sticky-sweet glazed chicken, caramelized oven-roasted vegetables, and a crisp, refreshing salad for the perfect sweet–savory–fresh balance. The honey-garlic sauce is glossy, bold, and irresistible, while the roasted veggies add warmth and comfort. The chopped salad keeps everything light and crunchy. It’s a complete, wholesome meal in under an hour—great for meal prep or an impressive dinner plate.
Time Breakdown
Prep Time: 15 minutes
Cook Time: 30–35 minutes
Total Time: 45–50 minutes
Servings: 3–4 servings
Ingredients
Honey-Garlic Chicken
500–600 g boneless chicken breasts or thighs
2 tbsp olive oil
¼ cup honey
5 cloves garlic, minced
3 tbsp soy sauce
1 tbsp vinegar or lemon juice
½ tsp black pepper
½ tsp chili flakes (optional)
½ tsp paprika
1 tsp cornstarch + 2 tbsp water (for thickening)
Roasted Veggies
2 cups potatoes, cubed
1 cup carrots, sliced
1 cup broccoli florets
1 bell pepper, sliced
2 tbsp olive oil
½ tsp salt
½ tsp black pepper
½ tsp garlic powder
½ tsp oregano or mixed herbs
Fresh Chopped Salad
1 cup cucumber, finely chopped
1 cup tomato, chopped
½ cup lettuce or cabbage, shredder
2 tbsp onion, finely chopped
1 tbsp lemon juice
1 tbsp olive oil
Salt & pepper to taste
Step-by-Step Instructions
1. Roast the Vegetables
Preheat oven to 200°C (400°F).
Toss all veggies with olive oil, salt, pepper, garlic powder, and herbs.
Spread on a baking tray in a single layer.
Roast for 25–30 minutes, flipping halfway until golden and tender.
2. Prepare the Honey-Garlic Sauce
In a bowl, whisk together:
Honey
Soy sauce
Vinegar/lemon
Black pepper
Chili flakes
Paprika
Set aside.
3. Cook the Chicken
Heat olive oil in a large pan over medium heat.
Cook chicken for 4–5 minutes per side until golden and fully cooked.
Add minced garlic and sauté for 30 seconds.
Pour in honey-garlic sauce and simmer for 2–3 minutes.
Add cornstarch slurry and stir until the sauce becomes thick and glossy.
Spoon the sauce over chicken to coat well.
4. Make the Fresh Chopped Salad
Mix cucumber, tomato, onion, and lettuce.
Drizzle with lemon juice, olive oil, salt, and pepper. Toss gently.
5. Assemble the Plate
Place glazed honey-garlic chicken on the plate
Add roasted veggies on the side
Finish with a scoop of fresh chopped salad
Drizzle extra honey-garlic sauce over everything if desired
Final Results
Sticky-sweet, garlicky chicken
Crispy-edged roasted veggies
Fresh, crunchy salad
Perfect balance of protein, fiber, and freshness
Estimated Nutrition (Per Serving)
Clories: ~450–500 kcal
Protein: ~35–40 g
Carbs: ~40 g
Fat: ~18 g
(Approximate values)
Tips for Best Flavor
Use chicken thighs for extra juiciness.
Add a splash of orange juice to the sauce for citrus sweetness.
Broil veggies for 2 minutes at the end for extra crispiness.
Double the sauce for rice or noodles.
Questions & Answers
Q1: Can I bake the chicken instead of pan-frying?
Yes! Bake at 200°C for 20–25 minutes, then glaze with sauce and broil for 3 minutes.
Q2: Can I make this meal spicy?
Absolutely—add extra chili flakes or hot sauce to the honey-garlic sauce.
Q3: Is this recipe meal-prep friendly?
Yes! Store in airtight containers for up to 3 days in the fridge.
Q4: What can I use instead of honey?
You can substitute with maple syrup or brown sugar syrup.
Q5: Can I make this with beef or shrimp?
Definitely! Adjust cooking time:
Beef strips: 3–4 minutes
Shrimp: 2 minutes per side