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Recipe compliments of www.ITISAKEEPER.com
Sheet Pan Chicken with Vegetables
Sheet Pan Chicken with Vegetables is a great one-pan dinner. It's easy to prep and is topped with a delicious sticky sauce that you will just love.
Equipment
Ingredients
- 1 - 1 ½ pounds Chicken breasts, cut into thin strips
- 1 cup Sugar snap peas
- 1 cup Carrots
- 1 Red bell pepper
- ¼ cup Soy sauce
- 3 Tablespoons Olive oil
- 2 Tablespoons Honey
- 1 Tablespoon Minced garlic
- 1 teaspoon Onion powder
- 1 teaspoon Garlic powder
- ½ teaspoon Salt
- 1 Green onion, chopped, for garnish
- ½ - 1 teaspoon Sesame seeds, for garnish
Instructions
- Preheat the oven to 425℉.
- Cut the bell pepper into one inch pieces and dice the green onion. Cut the chicken into thin strips.
- In a large bowl, whisk together the soy sauce, olive oil, honey and seasonings, then add the chicken, peas, carrots, and red pepper. Toss to combine.
- Spread in a single layer onto a sheet pan, pouring any excess sauce over everything.
- Bake for 20-25 minutes until the chicken is done and the vegetables are tender.
- Sprinkle diced green onions and sesame seeds over it to garnish.
- Serve with rice or noodles if desired.
Christina's Notes
- Start with a hot sheet pan: Slide the empty pan into the oven while it preheats. When the chicken and veggies hit that hot surface, they start sizzling immediately, giving you better browning and fewer soggy spots.
- Season the chicken separately from the vegetables: Chicken needs more salt and seasoning than vegetables. Toss them in separate bowls so everything gets properly coated and nothing ends up under‑seasoned.
- Don’t skimp on the oil: A generous drizzle helps with caramelization and prevents the vegetables from drying out. It also helps spices bloom and cling.
- Finish with something bright: A squeeze of lemon, a sprinkle of fresh herbs, or a spoonful of pesto wakes up the whole pan and makes the flavors pop.