Sheet Pan Chicken and Veggies
This simple Sheet Pan Chicken and Veggies recipe features tender chicken and colorful vegetables roasted together in a savory-sweet sauce.
Equipment
- Baking Sheet
Ingredients
- 1/4 cup low sodium soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1/8 teaspoon ground ginger
- 1 pound chicken tenders cut into 1-inch pieces
- 2 cups broccoli florets
- 3 cloves garlic minced
- salt and freshly ground black pepper to taste
- crushed red pepper flakes optional for heat
- toasted sesame seeds optional for garnish
Instructions
- Preheat your oven to 425°F and line a baking sheet with foil. Heat the pan in the oven for about 15 minutes.
- In a bowl, whisk together soy sauce, sesame oil, rice vinegar, honey, and ground ginger until smooth.
- In a larger bowl, combine chicken, bell peppers, broccoli, carrots, onion, and garlic. Pour the marinade over and stir well to coat. Add salt and pepper to taste.
- Carefully remove the hot sheet pan from the oven and spread the chicken and vegetables in an even layer. Return to the oven and bake for 12 to 14 minutes, stirring halfway through.
- Once cooked, sprinkle with crushed red pepper flakes if desired. Garnish with toasted sesame seeds before serving.
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Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently to keep chicken tender and veggies crisp.