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Forget the hassle of skewering, with this amazing Sheet Pan Chicken and Veggies dish you can get all the flavor of kabobs without the fuss! Not only is this meal incredibly delicious, but it is also incredibly easy to make, and cooks in under 30 minutes.

Sheet Pan Chicken & Veggies {Easy Kabob Alternative}. skewerless kabobs baked in oven

I love that the chicken is marinated in a honey garlic mixture that doubles as a sweet and savory drizzling sauce!

honey garlic sauce being drizzled over Sheet Pan Chicken & Veggies {Easy Kabob Alternative}

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

Step 1: Place the chicken pieces in a large bowl, or a ziplock bag. Season with salt and pepper. (I used ½ teaspoon salt and ¼ teaspoon pepper.) Set aside.

Step 2: Add all of the ingredients for the marinade to a bowl, and whisk until well incorporated. Reserve ½ cup of the marinade (to use for the sauce).

Step 3: Add the remaining marinade to the chicken and mix well. Cover, and allow to marinate in the refrigerator for 1 hour, or up to one day. (Keep the reserved marinade refrigerated as well.)

Step 4: To a large bowl, add all of the vegetables: bell peppers, onion, zucchini. Toss with the 2 tablespoons of olive oil and ½ teaspoon salt and ¼ teaspoon pepper.

Step 5: Preheat the oven to 450ºF. Line a large baking sheet with foil and lightly grease with cooking spray. Arrange the vegetables in one layer on the baking sheet. Top with the chicken pieces (discarding any excess marinade, see notes).

Step 6: Bake the chicken and veggies for about 15 minutes, or until chicken is cooked through. Toss about halfway during baking time.

Step 7: Meanwhile, make the honey garlic sauce. Add the reserved marinade to a sauce pan. Mix the cornstarch and ¼ cup water in a cup, then add it to the saucepan.

Step 8: Bring the sauce to a simmer over medium heat. Reduce heat to medium-low and simmer for 3-5 minutes, or until slightly thickened, occasionally stirring. Cover, and set aside.

Step 9: Once the chicken/veggies are done, broil on High for about 1-2 minutes, 6" from the heat source. (Watch carefully so that it doesn't burn! You just want to get a bit of browning. Mine took a little less than 2 minutes.)

Step 10: Remove from the oven, and drizzle the sauce over the top of the chicken and veggies.

Optional: Garnish with a bit of sesame seeds and/or chopped cilantro.

close up of Sheet Pan Chicken & Veggies {Easy Kabob Alternative} after broiling in the oven

How to Serve:

We like to serve sheet pan Chicken & Veggies with a side of rice. But you can also serve it with a side salad, or just on its own!

Sheet Pan Chicken & Veggies {Easy Kabob Alternative} served in a bowl with a side of rice

It's also great for meal prep if you portion it out!

Recipe Notes:

Marinate Time:

I recommend 1+ hours of marinating for best results! But if you are short on time, marinate at least 30 minutes.

overhead shot of Sheet Pan Chicken & Veggies {Easy Kabob Alternative} after being broiled

Discarding Excess Marinade:

To easily discard the excess marinade (that the chicken was in), I like to use a colander to drain it out. Once drained, I just dump the chicken over top of the veggies and spread it out! (Easier than having to pick out just a few pieces at a time.)

Customizations:

Use boneless skinless chicken breast or boneless skinless chicken thighs, or a combination of both.
Swap out any of the vegetables for your favorites you would normally put on kabobs. We sometimes swap out the zucchini for mushrooms, and it's delicious!

scooping up a spoonful of Sheet Pan Chicken & Veggies {Easy Kabob Alternative}

Honey:

I have tried this recipe with brown sugar (we were out of honey) and we loved it! So feel free to use either, or a combination of both!

Grilling Method for Chicken and Veggie Kabobs:

If you prefer skewering, you can of course make these into kabobs for the grill! (Or even skewer them and bake in the oven as instructed, just be sure to soak wooden skewers if using.) Instead of the reserved marinade being made into a sauce, it will be used for basting the skewers during grilling.
Grilling Instructions:
- Follow steps 1-4 in original instructions.
- Thread the chicken and veggies onto metal skewers, (or wooden ones that have been soaked in water). Discard excess marinade leftover from chicken.
- Preheat the grill to medium heat. Oil the grill (I like using an oil soaked paper towel with tongs).
- Grill the skewers, occasionally turning, until chicken is cooked through (about 12-15 minutes). Use the reserved ½ cup of marinade to brush onto the skewers a few times during grilling.

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Sheet Pan Chicken & Veggies {Easy Kabob Alternative}

Forget the hassle of skewering, with this amazing Sheet Pan Chicken and Veggies dish you can get all the flavor of kabobs without the fuss! The chicken is marinated in a honey garlic mixture that doubles as a sweet and savory drizzling sauce.

5 from 4 votes

Print Pin Rate

Prep Time: 20

Cook Time: 20

Marinating Time 1

Total Time: 1 35

Servings: servings

Calories: 251kcal

Equipment

Extra Large Sheet Pan

Ingredients

1.5 lb boneless skinless chicken breast, cut into about 1-1.5" cubes (seasoned with salt & pepper. Can sub with boneless skinless chicken thighs)
1 red bell pepper, cut into 1" pieces
1 yellow bell pepper, cut into 1" pieces
1 zucchini, sliced into half moons (or use veggies of your choice, see notes)
1 red onion, cut into 1" pieces
2 tablespoon olive oil
½ teaspoon salt
¼ teaspoon ground black pepper

Marinade:

6 cloves garlic, peeled and minced
⅓ cup soy sauce (or Tamari for gluten-free)
½ cup honey (or brown sugar, see notes)
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)
1-3 teaspoon chili sauce (I used 1 tablespoon of Sriracha)

Sauce:

½ cup reserved marinade
¼ cup water
½ tablespoon cornstarch

Optional Garnish:

sesame seeds
chopped cilantro

Instructions

Place the chicken pieces in a large bowl, or a ziplock bag. Season with salt and pepper. (I used ½ teaspoon salt and ¼ teaspoon pepper.) Set aside.
Add all of the ingredients for the marinade to a bowl, and whisk until well incorporated. Reserve ½ cup of the marinade (to use for the sauce).
Add the remaining marinade to the chicken and mix well. Cover, and allow to marinate in the refrigerator for 1 hour, or up to one day. (Keep the reserved marinade refrigerated as well.)
To a large bowl, add all of the vegetables: bell peppers, onion, zucchini. Toss with the 2 tablespoons of olive oil and ½ teaspoon salt and ¼ teaspoon pepper.
Preheat the oven to 450ºF.
Line a large baking sheet with foil and lightly grease with cooking spray.
Arrange the vegetables in one layer on the baking sheet. Top with the chicken pieces (discarding any excess marinade, see notes).
Bake about 15 minutes, or until chicken is cooked through. Toss about halfway during baking time.
Meanwhile, add the reserved marinade to a sauce pan. Mix the cornstarch and ¼ cup water in a cup, then add it to the saucepan.
Bring the sauce to a simmer over medium heat. Reduce heat to medium-low and simmer for about 3-5 minutes, or until slightly thickened, occasionally stirring. Cover, and set aside.
Once the chicken/veggies are done, broil on High for about 1-2 minutes, 6" from the heat source. (Watch carefully so that it doesn't burn! You just want to get a bit of browning. Mine took a little less than 2 minutes.)
Remove from the oven, and drizzle the sauce over the top of the chicken and veggies.
Optional: Garnish with sesame seeds and/or chopped cilantro. Serve alone, or with a side of rice.

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