Honey Lemon Chicken with Veggies
Updated Oct 17, 2025, Published Feb 23, 2023
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A Fresh and Flavorful Weeknight Dinner
If you’re looking for a light, flavorful, and easy gluten-free dinner, this Honey Lemon Chicken with Veggies is just what you need. It’s sweet, tangy, and savory all at once—everything you want in a comforting yet wholesome meal.
The zesty lemon brightens up tender pieces of chicken, while honey adds a touch of natural sweetness. Together, they create a perfectly balanced glaze that coats every bite. Add in crisp, colorful vegetables, and you’ve got a meal that’s not only delicious but also full of nutrition.
This recipe makes weeknight cooking simple. It’s ready in under an hour, uses one pan, and requires no complicated techniques. Plus, it’s naturally gluten-free, making it a great choice for families with dietary needs.
Table of Contents
Why You’ll Love This Recipe
You’ll love this Honey Lemon Chicken with Veggies because it’s fresh, fast, and full of flavor. It’s a wholesome meal that looks and tastes restaurant-worthy but is simple enough for busy nights.
In addition, the sauce strikes the perfect balance of sweet and tangy. The honey caramelizes slightly during cooking, while the lemon juice keeps everything bright and light. The colorful veggies add crunch and nutrients, making it a complete meal in one dish.
And because it’s cooked in one pan, cleanup is a breeze. Less time washing dishes means more time enjoying dinner with your family.
What You’ll Need
Here’s everything you need to make this refreshing, one-pan meal:
- 3 lemons – juiced and zested for bright, citrusy flavor.
- ½ cup natural honey – adds gentle sweetness and creates a glossy glaze.
- 2 chicken fillets (about 11.25 oz), skinless – tender and protein-rich.
- 1½ teaspoons fine sea salt – enhances the natural flavors.
- ¼ teaspoon freshly ground black pepper – adds a mild kick.
- 4 tablespoons olive oil – for sautéing and richness.
½ cup hot water – helps the honey-lemon sauce come together.
- 15–20 baby potatoes – hearty and satisfying; they soak up the flavorful sauce.
- ¼ teaspoon dried thyme – for a subtle, earthy note.
- ¼ teaspoon dried basil – brings an aromatic, herbal layer.
- 1 small broccoli head – adds color, crunch, and nutrients.
- ½ cup fresh chives, shredded – brightens the dish with freshness.
- ½ red chili pepper, seeded and diced – optional, for a hint of spice and color.
Tips for Success
- Cut vegetables evenly so they cook at the same rate.
- Don’t overcook the chicken—remove it as soon as it’s golden and cooked through.
- Use fresh lemon juice for the best flavor; bottled juice won’t taste as bright.
- Add the honey near the end to prevent burning and to create that perfect sticky glaze.
- Serve immediately for the freshest flavor and best texture.
Serving Suggestions
This Honey Lemon Chicken with Veggies pairs perfectly with:
- Steamed rice or jasmine rice for soaking up the sauce.
- Gluten-free quinoa for extra protein and texture.
- Cauliflower rice if you want a lower-carb option.
It’s also delicious served over gluten-free noodles or tucked into lettuce wraps for a light lunch.
Frequently Asked Questions
Can I make this dish dairy-free?
Yes! This recipe is naturally dairy-free as long as you use oil instead of butter.
Can I meal prep this recipe?
Absolutely. It reheats well, so you can make it ahead and enjoy it for lunches throughout the week.
What vegetables work best?
Broccoli, zucchini, bell peppers, carrots, and snap peas all complement the honey-lemon flavor. Use whatever’s in season!
Can I use chicken thighs instead of breasts?
Yes, chicken thighs stay juicy and flavorful, making them a great choice.
Can I double the sauce?
Definitely. If you love extra sauce for drizzling over rice or noodles, doubling it works perfectly.
A Sweet and Zesty Family Favorite
With its vibrant flavors and quick prep, this Honey Lemon Chicken with Veggies is sure to become a family favorite. It’s balanced, wholesome, and satisfying—proof that healthy eating doesn’t have to be bland.
So grab your skillet, zest a lemon, and make dinner something to look forward to tonight!
need more gluten-free inspiration?
Check out these recipes:
- Easy Pad Thai – another quick and flavorful gluten-free meal.
- Harvest Chicken & Root Vegetable Stew with Flax – for cozy, hearty dinners.
- Orange Maple Brussels Sprouts with Pecans – a great side dish pairing.
- Maple Glazed Butternut Squash with Bacon – adds sweet-savory balance to the meal.
- Grain-Free Vanilla Cupcakes – for a sweet dessert finish.
Honey Lemon Chicken with Veggies
Ingredients
- 3 lemons
- ½ cup natural honey
- 2 chicken fillets, , skinless (11.25 oz)
- 1½ teaspoons fine sea salt
- ¼ teaspoon freshly ground black pepper
- 4 tablespoons olive oil
- ½ cup hot water
- 15-20 baby potatoes
- ¼ teaspoon dried thyme
- ¼ teaspoon dried basil
- 1 small broccoli head
- ½ cup fresh chives, , shredded
- ½ red chili pepper, , seeded and diced
Instructions
- Grate the zest of one lemon. Squeeze the juice of three lemons and place it in a small pot with lemon zest and honey. Set the saucepan over low heat and simmer for 10 minutes.
- Heat a frying pan with two tablespoons of olive oil. Season the chicken with salt and pepper. Transfer the chicken fillets to the pan and fry over high heat until the chicken is browned on both sides but still raw in the middle (about 2 minutes per side). Reduce the heat, add half the lemon-honey marinade and ½ cup of water, stir and cover tightly. Simmer the chicken covered 15 to 20 minutes.
- Put the small potatoes in a pot and pour hot water over them until they are covered. Season with salt. Set over medium heat and cook for two minutes. Drain and pat dry. Transfer the potatoes to a heated frying pan and fry until browned on all sides, using the remaining olive oil. Season with dried herbs and stir. Remove from the heat. Using a slotted spoon, transfer to serving plates. Meanwhile, cut the broccoli into small florets and place in a pot of hot salted water. Cook for 3 minutes, drain.
- Transfer the drained broccoli to serving plates. Add the cooked chicken and sprinkle chives and chili pepper over the food. Pour the remaining lemon-honey dressing over the meal and serve hot.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
