" slenderkitchen.com
Let's Make Sheet Pan Honey Sriracha Chicken and Vegetables
See Recipe
This easy twenty minute meal is packed with flavor from a delicious honey Sriracha marinade. Made with chicken breast, this easy and healthy meal is always a hit.
See Recipe


  • 1.5 lbs boneless, skinless chicken breasts, cubed
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 orange bell pepper, diced
  • 1 red onion, diced
  • 1/2 lemon, juice
  • 4 garlic cloves, minced
  • 1/4 cup low sodium soy sauce (or coconut aminos)
  • 3 tbsp honey
  • 1 tbsp sriracha
  • 1 tsp onion powder
  • Salt and pepper (as needed since soy sauce is salty)
  • 1 tbsp fresh cilantro, chopped
See Recipe Now
Step 1 In a medium bowl, whisk together the lemon juice, minced garlic, honey, coconut aminos, sriracha, onion powder, salt and pepper until well mixed and set aside.
See Recipe
Step 2 Chop the chicken breasts into bite sized pieces. Pour half of the marinade over the chicken and the reserve the other half. Cover or store in a ziploc bag and refrigerate for the chicken for at least 30 minutes or overnight.
See Recipe
Step 3 Preheat the oven to 400 degrees F. Add the chicken to a greased baking sheet and bake for 10 minutes.
See Recipe
Step 4 Move the chicken over to one side of the pan and arrange the diced vegetables onto the baking sheet. Pour any remaining marinade over the vegetables and bake in the oven for another 10-12 minutes, or until the chicken is cooked through and the vegetables are soft and slightly roasted. Serve with fresh cilantro.
See Recipe
Step 5 Serve immediately with fresh cilantro on top.
See Recipe
You may also enjoy…