Honey Garlic Chicken with Roasted Veggie Penne

 

 

 

 

 

 

Ingredients:

2 boneless, skinless chicken breasts
2 cups penne pasta
1 zucchini, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 small red onion, sliced
3 tablespoons olive oil, divided
4 cloves garlic, minced
¼ cup honey
2 tablespoons low-sodium soy sauce
1 teaspoon Dijon mustard
½ teaspoon black pepper
½ teaspoon salt
½ teaspoon paprika
½ teaspoon red pepper flakes (optional)
1 teaspoon Italian seasoning
¼ cup low-sodium chicken broth
2 tablespoons unsalted butter
2 tablespoons fresh parsley, chopped

 

Directions:

Preheat oven to 400°F (200°C). Toss zucchini, bell peppers, and red onion with 1 ½ tablespoons of olive oil, salt, black pepper, and Italian seasoning. Spread on a baking sheet and roast for 20-25 minutes until tender and slightly charred.
Meanwhile, cook the penne pasta according to package instructions until al dente. Drain and set aside.
Season the chicken breasts with salt, black pepper, paprika, and red pepper flakes (if using).
Heat the remaining 1 ½ tablespoons of olive oil in a large pan over medium heat. Sear the chicken for 4-5 minutes per side until golden brown and cooked through. Remove from the pan and let rest before slicing.
In the same pan, melt the butter and sauté the minced garlic for 1 minute until fragrant.
Stir in honey, soy sauce, Dijon mustard, and chicken broth. Let simmer for 2-3 minutes until slightly thickened.
Add the roasted vegetables and cooked pasta into the sauce, tossing to coat evenly.
Slice the chicken and place it on top of the pasta. Garnish with fresh parsley and serve hot.

Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes
Kcal: 610 kcal | Servings: 2 servings