1. Preheat the oven to 400 F (200 C) and line a sheet pan with foil or parchment.

2. Whisk together honey, minced garlic, soy sauce, olive oil, and lemon juice in a small bowl to make the marinade.

3. Pat the chicken breasts dry and place in a shallow dish, pour half the marinade over the chicken and marinate for 15–20 minutes.

4. Toss cubed sweet potatoes and trimmed green beans with a drizzle of olive oil, salt, and pepper and spread in a single layer on the sheet pan.

5. Arrange marinated chicken in the center of the pan and spoon remaining marinade over the top of the chicken.

6. Roast for 25–30 minutes, flipping the vegetables halfway through, until chicken reaches 165 F internal temperature and vegetables are tender.

7. For a stickier glaze, switch to broil for the last 2–3 minutes, watching carefully to prevent burning.

8. Let the chicken rest for 5 minutes before slicing, then serve with the roasted vegetables and garnish.

9. Store leftovers in airtight containers for up to four days and reheat until warmed through.