Honey Garlic Chicken with Roasted Veggie Penne

Toss the chopped zucchini, bell peppers, and red onion with olive oil, salt, black pepper, and Italian seasoning.
Spread evenly on a baking sheet and roast for 20-25 minutes until tender and slightly charred.
2. Cook the Pasta
Cook the penne pasta according to package instructions until al dente.
Drain and set aside.
3. Prepare the Chicken
Season the chicken breasts with salt, black pepper, paprika, and red pepper flakes (if using).
Heat 1 ½ tablespoons olive oil in a large pan over medium heat.
Sear the chicken for 4-5 minutes per side until golden brown and fully cooked.
Remove from the pan and let it rest before slicing.
4. Make the Honey Garlic Sauce
In the same pan, melt butter over medium heat.
Sauté minced garlic for 1 minute until fragrant.
Stir in honey, soy sauce, Dijon mustard, and chicken broth.
Simmer for 2-3 minutes until slightly thickened.
5. Assemble the Dish
Add the roasted vegetables and cooked pasta to the sauce, tossing to coat evenly.
Slice the chicken and place it on top of the pasta.
Garnish with fresh parsley and serve hot.
Serving and Storage Tips