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Crunchy Honey BBQ Chicken Served with Grilled Veggie Medley

A crispy, golden-brown chicken glazed in a sweet and tangy honey barbecue sauce, paired with a colorful, grilled veggie medley, perfect for busy weeknight dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 4 pieces boneless, skinless chicken breasts
  • 1 cup breadcrumbs (panko for extra crunch)
  • 1/2 cup all-purpose flour
  • 1 large egg
  • 1/4 cup honey
  • 1/4 cup ketchup
  • 2 tablespoons soy sauce (ensure it's halal)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • to taste Salt and pepper
For the Veggie Medley
  • 1 zucchini, sliced
  • 1 bell pepper, chopped
  • 1 cup cherry tomatoes
  • 2 tablespoons olive oil
  • to taste Salt and pepper

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and prepare a baking sheet by lining it with parchment paper.
  2. In three separate bowls, place the flour, beaten egg, and breadcrumbs mixed with garlic powder, onion powder, salt, and pepper. Dip each chicken breast first into the flour, then the egg, and finally coat with the breadcrumb mixture. Make sure they're evenly coated for that desirable crunch.
Cooking
  1. Place the coated chicken on the prepared baking sheet and bake for 25-30 minutes, or until golden brown and cooked through (internal temperature should reach 165°F or 75°C).
  2. While the chicken is baking, mix honey, ketchup, soy sauce, garlic powder, and a sprinkle of salt in a small saucepan. Cook on low heat until it thickens slightly, about 5-10 minutes.
  3. In a separate bowl, toss the zucchini, bell pepper, and cherry tomatoes with olive oil, salt, and pepper. Grill them on a stovetop grill or toss them in the oven for the last 10-15 minutes of the chicken's cooking time.
Serving
  1. Once the chicken is perfectly cooked, drizzle it generously with the honey BBQ sauce, and serve alongside the colorful veggie medley. Enjoy!

Notes

For substitutions, consider using chicken thighs for a juicier bite and gluten-free breadcrumbs if needed. Keep an eye on the chicken in the last few minutes of baking to ensure it doesn’t dry out. Store leftovers in airtight containers for up to 3 days in the refrigerator or freeze for up to 2 months. Reheat in the oven at 350°F (175°C) for about 15 minutes.