Sheet-Pan Honey Chili Chicken with Veggies
**Ingredients:
- 4 boneless, skinless chicken breasts
- 2 tbsp honey
- 1 tbsp olive oil
- 1 tsp chili powder
- ½ tsp smoked paprika
- ½ tsp garlic powder
- Juice of 1 lime
- Salt and pepper (to taste)
- 2 cups broccoli florets
- 2 cups baby carrots
- 2 bell peppers, sliced
- 1 red onion, sliced
**Directions:
1. Preheat oven to 400°F (200°C) and line a sheet pan with parchment paper or foil.
2. Mix the marinade by combining honey, olive oil, chili powder, smoked paprika, garlic powder, lime juice, salt, and pepper.
3. Coat the chicken with the marinade, ensuring even coverage.
4. Arrange the vegetables on the sheet pan and drizzle with olive oil, salt, and pepper.
5. Place the chicken on the sheet pan with the veggies.
6. Bake for 25-30 minutes or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender.
7. Broil for 2-3 minutes for extra caramelization, if desired.
8. Serve hot and enjoy! 🍽️
**Servings: 4
**Calories (per serving): ~350-400