Sheet Pan Chicken and Vegetables: A Kabob Alternative

Forget the hassle of skewering—this Sheet Pan Chicken & Veggies recipe gives you all the flavor of kabobs without the fuss. Marinated in a honey-garlic mixture that doubles as a sweet-and-savory finishing sauce, this easy, family-friendly meal is ready in about 30 minutes.

I love how the honey-garlic marinade flavors the chicken and becomes a glossy sauce to drizzle over the finished dish. It’s simple to prepare, adapts to whatever vegetables you have, and works great for weeknight dinners or meal prep.

How to make Sheet Pan Chicken & Veggies with Honey Garlic Sauce

1. Prepare the chicken: Place 1.5 lb boneless, skinless chicken breast (cut into 1–1.5″ cubes) in a large bowl or zip-top bag. Season with ½ teaspoon salt and ¼ teaspoon ground black pepper. Set aside.




2. Make the marinade: In a bowl whisk together 6 cloves minced garlic, ⅓ cup soy sauce (or tamari), ½ cup honey (or brown sugar), 1 tablespoon toasted sesame oil (or olive oil), ¼ cup rice vinegar (or apple cider vinegar), ¼ teaspoon ground ginger (or 1 tablespoon fresh grated), and 1–3 teaspoons chili sauce (Sriracha recommended). Reserve ½ cup of the marinade for the sauce.




3. Marinate the chicken: Pour the remaining marinade over the chicken and toss to coat. Cover and refrigerate for at least 1 hour for best flavor (30 minutes minimum). Keep the reserved ½ cup of marinade refrigerated until ready to make the sauce.




4. Prep the vegetables: In a large bowl combine 1 red bell pepper, 1 yellow bell pepper, 1 red onion (all cut into 1″ pieces) and 1 zucchini (sliced into half moons). Toss with 2 tablespoons olive oil, ½ teaspoon salt and ¼ teaspoon black pepper.




5. Assemble: Preheat the oven to 450ºF. Line an extra-large sheet pan with foil and lightly grease. Spread the vegetables in a single layer and top with the marinated chicken pieces, discarding any large pools of excess marinade.




6. Bake: Roast for about 15 minutes, tossing once halfway through, until the chicken is cooked through and vegetables are tender-crisp.




7. Make the honey-garlic sauce: While the pan finishes, bring the reserved ½ cup marinade to a simmer in a small saucepan. Mix ½ tablespoon cornstarch with ¼ cup water and whisk into the simmering marinade. Reduce heat to medium-low and simmer 3–5 minutes until slightly thickened. Cover and set aside.
8. Finish under the broiler: Once cooked, broil on High about 6″ from the heating element for 1–2 minutes to encourage light browning—watch closely to avoid burning.
9. Serve: Remove from oven and drizzle the honey-garlic sauce over the chicken and vegetables. Optionally garnish with sesame seeds and chopped cilantro.

How to Serve

This sheet pan meal pairs perfectly with steamed rice, quinoa, or a simple side salad. It also makes excellent meal-prep portions—divide into containers with grains for quick lunches or dinners during the week.

Recipe Notes & Tips

Marinating Time

• Marinate at least 1 hour for optimal flavor. If pressed for time, 30 minutes will still improve the taste.

Discarding Excess Marinade

• To remove excess marinade from the chicken easily, drain pieces in a colander before arranging them on the sheet pan. This prevents sogginess and helps the chicken brown.

Customizations

• Substitute boneless skinless thighs for breasts, or use a mix. Swap zucchini for mushrooms, cherry tomatoes, or other kabob-style vegetables.
• If honey isn’t available, brown sugar works well in the marinade.

Grilling Option

• If you prefer, thread the marinated chicken and vegetables onto metal or soaked wooden skewers and grill over medium heat for 12–15 minutes, basting occasionally with the reserved marinade (do not use marinade that touched raw chicken unless boiled first).

Ingredients (serves 6)

• 1.5 lb boneless skinless chicken breast, cut into 1–1.5″ cubes
• 1 red bell pepper, cut into 1″ pieces
• 1 yellow bell pepper, cut into 1″ pieces
• 1 zucchini, sliced into half moons
• 1 red onion, cut into 1″ pieces
• 2 tbsp olive oil (for veggies)
• ½ tsp salt and ¼ tsp ground black pepper (plus seasoning for chicken)
• Marinade: 6 cloves garlic (minced), ⅓ cup soy sauce, ½ cup honey, 1 tbsp toasted sesame oil, ¼ cup rice vinegar, ¼ tsp ground ginger, 1–3 tsp chili sauce
• Sauce: reserved ½ cup marinade, ¼ cup water, ½ tbsp cornstarch
• Optional garnish: sesame seeds, chopped cilantro

Times & Nutrition

• Prep time: about 20 minutes (plus marinating)
• Cook time: about 20 minutes
• Total time: roughly 1 hour 35 minutes including marinating
• Servings: 6 | Approx. calories per serving: 251 kcal

Looking for more easy chicken recipes? Try variations like pollo asado, shredded crockpot chicken for tacos, or simple baked chicken patties for quick, healthy meals.