Sheet pan honey chilli chicken is healthy, fast and so delicious. Juicy chicken breast pieces are cooked with a homemade honey chili chicken marinade to make this colorful stir fry style traybake that's packed full of flavor.
Heat oven to 425ºF/210ºC and line a large sheet pan with parchment paper for easier clean up.
Whisk together all the marinade/sauce ingredients in a small bowl until fully combined.
Place the chicken pieces into a large bowl then pour half the sauce over the chicken pieces and stir to coat. Reserve the other half of the sauce for later.Note - There is no need to leave the chicken to marinate, but if you are prepping in advance you can leave the chicken in the marinade for up to 4 hours to further develop the flavor.
Add the broccoli florets to the chicken and turn to coat in a little of the sauce.
Spread the chicken pieces and broccoli florets out on the lined sheet pan. Make sure everything is spread out so it is in a single layer. This will help it to cook evenly.
Bake in the oven for 10 minutes turning the chicken once midway through cooking.
Meanwhile light the broiler/grill and set to high.
Add the peppers to the part cooked chicken and broccoli again making sure that everything is in a single layer.
Broil the chicken and veggies for 5-10 minutes on a medium-high heat until the chicken is cooked through and starting to go golden brown.
Remove from oven, drizzle over the remaining sauce, scatter over the sliced scallions and sesame seeds (if using) and serve!
Notes
Please note that the estimated nutritional information does not include rice or any other added sides.
Nutritional information is provided as a courtesy only and should be taken as an estimate rather than a guarantee. Ingredients can vary and the Family Food Kitchen can't guarantee the accuracy of this information.