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4.23 from 18 votes

Sheet Pan Honey Turmeric Chicken with Asparagus and Zucchini

Recipe lightly adapted from NY Times.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: 100 Family Favorite Easy Healthy Recipes, Mom's Best 100 Easy Chicken Recipes
Keyword: asparagus, chicken thighs, dinner, dinner recipe, easy weeknight dinner, healthy dinner, healthy dinner ideas, honey, turmeric, zucchini
Servings: 6
Author: Sweet Basil

Ingredients

  • 3 1/2 Tablespoons Flour
  • 1 3/4 teaspoons Turmeric
  • 1 teaspoon Salt
  • 1/4 teaspoon Pepper
  • 1.5 Pounds Chicken Thighs boneless skinless, cut into 1" pieces
  • 2 Tablespoons Olive Oil
  • 1 Bunch Asparagus trimmed into 1" pieces
  • 2 Zucchinis cut into 1/4-1/2" slices

For the Sauce

  • 1/4 Cup Water
  • 3 Tablespoons Honey
  • 3/4 teaspoon Rice Vinegar (unseasoned) or lemon juice
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black Pepper
US Customary - Metric

Instructions

  • In a small measuring cup, whisk together the water, honey, vinegar, salt and pepper. Set aside.
    1/4 Cup Water, 3 Tablespoons Honey, 3/4 teaspoon Rice Vinegar (unseasoned), 1/4 teaspoon Black Pepper, 1/2 teaspoon Salt
  • In a bowl, add the flour, turmeric, salt and pepper and whisk to combine. Add in the chicken and use your hand to toss to coat evenly.
    3 1/2 Tablespoons Flour, 1 3/4 teaspoons Turmeric, 1 teaspoon Salt, 1/4 teaspoon Pepper, 1.5 Pounds Chicken Thighs
  • Preheat oven to 400 degrees F. Add oil to a baking sheet, add the chicken and vegetables and bake for 15-20 minutes. See notes for cooking on the stove top.
    2 Tablespoons Olive Oil, 1 Bunch Asparagus, 2 Zucchinis
  • Stir in the sauce until the chicken and veggies are coated for the last 2 minutes.
  • Serve immediately alone, over rice or with naan.

Notes

To make this recipe on the stove top, add oil to a nonstick skillet over medium high heat and once shimmering, add the chicken in batches, stirring to brown occasionally. Cook for 3-5 minutes.
Add all of the chicken back in and add the asparagus and zucchini and a few pinches of coarse salt, stirring for 2 minutes until tender.
Add the sauce and stir until it thickens, then serve immediately.

Nutrition

Serving: 1cup | Calories: 325kcal | Carbohydrates: 18g | Protein: 21g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 677mg | Potassium: 582mg | Fiber: 3g | Sugar: 12g | Vitamin A: 787IU | Vitamin C: 16mg | Calcium: 41mg | Iron: 3mg