Sheet Pan Honey Turmeric Chicken with Asparagus and Zucchini

• servings: 6 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

3 1/2 Tablespoons Flour

1 3/4 teaspoons Turmeric

1 teaspoon Salt

1/4 teaspoon Pepper

1 ½ 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)

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

Directions

In a small measuring cup, whisk together the water, honey, vinegar, salt and pepper. Set aside.

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.

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.

Stir in the sauce until the chicken and veggies are coated for the last 2 minutes.

Serve immediately alone, over rice or with naan.

Nutrition

• Serving Size: 1 cup
• Calories: 325 kcal
• Total Fat: 19 g
• Saturated Fat: 5 g
• Unsaturated Fat: 12 g
• Trans Fat: 1 g
• Cholesterol: 111 mg
• Sodium: 677 mg
• Total Carbohydrate: 18 g
• Dietary Fiber: 3 g
• Total Sugars: 12 g
• Protein: 21 g