Need a quick spring dinner? This Honey Garlic Chicken & Spring Veggie Skillet is ready in 25 minutes! Juicy chicken, crisp asparagus, and snap peas are tossed in a sweet-savory honey-garlic sauce—all in one pan. It’s healthy, flavorful, and perfect for busy nights.
Why You’ll Love It
This skillet highlights fresh spring veggies like asparagus and snap peas, paired with tender chicken and a sticky sauce. It’s gluten-free (with tamari) and low-fuss—ideal for a fast, delicious meal.
Ingredients
- 1 lb chicken breast, bite-sized pieces
- 1 bunch asparagus, cut into 2-inch pieces
- 1 cup snap peas
- 2 tbsp olive oil
- 3 tbsp honey
- 2 tbsp soy sauce (or tamari)
- 3 garlic cloves, minced
- Salt & pepper
- Optional: sesame seeds
How to Make It
- Heat olive oil in a skillet over medium-high. Cook chicken 5-7 minutes until golden. Remove.
- Sauté asparagus and snap peas 4-5 minutes until crisp-tender.
- Return chicken, add honey, soy sauce, garlic, salt, and pepper. Cook 1-2 minutes until coated.
- Serve hot, garnished with sesame seeds if desired.
Recipe Card: Honey Garlic Chicken & Spring Veggie Skillet
Prep Time: 10 min
Cook Time: 15 min
Total Time: 25 min
Servings: 4
Calories: 310 kcal
Ingredients
- 1 lb chicken breast, bite-sized
- 1 bunch asparagus, 2-inch pieces
- 1 cup snap peas
- 2 tbsp olive oil
- 3 tbsp honey
- 2 tbsp soy sauce
- 3 garlic cloves, minced
- 1/2 tsp salt
- 1/4 tsp pepper
- Optional: 1 tbsp sesame seeds
Instructions
- Heat oil in skillet, cook chicken 5-7 min. Remove.
- Sauté veggies 4-5 min.
- Add chicken back, stir in honey, soy sauce, garlic, salt, pepper. Cook 1-2 min.
- Serve hot, garnish with sesame seeds.
Notes
- Store leftovers in fridge up to 3 days.
- Swap snap peas for broccoli if desired.
