Sweet & spicy chicken and vegetables: the perfect weeknight meal. This easy, healthy dinner is made on a sheet pan. Lean chicken breasts and vegetables are coated with a sweet, tangy, and slightly spicy sauce.
Sheet pan meals are just the best. I have a variety of sheet pan sizes and use them all the time.
We are having friends for dinner this weekend and I have this gnocchi recipe on the menu. This parmesan pesto chicken recipe is delicious. You can make easy fajitas and a great weekend breakfast.
Elements
Low Sodium Soy Sauce: Soy sauce is a great base for any sauce.
Brown Sugar: Makes the sauce perfectly sticky and sweet.
Olive Oil: Olive oil is my go-to oil for roasting vegetables. It helps create a coating on the chicken to keep it moist.
Sesame Oil: Adds great flavor.
Sriracha Sauce: Sriracha brings a spicy flavor.
Garlic Powder: Garlic flavor adds a nice element to the chicken and vegetables. Powder is a good choice, as minced garlic can easily burn.
Chicken Breast: I use one medium to large chicken breast for two servings. One or two chicken thighs would also be great.
Broccoli: We absolutely love roasted broccoli.
Potatoes: I have used baby potatoes and Russet potatoes. I especially like using baby potatoes.
Red Bell Pepper: I like the flavor and bright color that ripe bell peppers add to a sheet pan.
Freshly Ground Black Pepper: Always adds great flavor.
Preparation
Preheat your oven and prep a sheet pan. Parchment paper makes cleanup a breeze!
Combine the sauce ingredients in a large bowl. If you are really in the mood to conserve dishes (and I totally get that) you could add the sauce to the sheet pan with the chicken and vegetables and stir to combine. But the ingredients get more thoroughly coated when you use a bowl.
The potatoes will take the longest to cook. I like to give them a head start in the microwave for a few minutes.
Add the prepped chicken, potatoes, broccoli, and peppers. Spread evenly on the sheet pan and sprinkle with pepper.
Roast for 25 minutes.
Serve immediately and enjoy!
Sweet & Spicy Chicken and Vegetables
Ingredients
- 2 Tbsp low sodium soy sauce
- 2 Tbsp brown sugar
- 2 tsp olive oil
- 1 tsp sesame oil
- 1 tsp sriracha sauce
- ½ tsp garlic powder
- 1 chicken breast chopped into bite-sized pieces
- 2 cups broccoli chopped
- 2 medium potatoes or 8-10 baby potatoes microwaved until slightly soft and chopped into bite-sized pieces
- ½ red bell pepper sliced
- freshly ground black pepper
Instructions
- Preheat the oven to 400° F. Lightly spray a sheet pan with non-stick spray or line with parchment paper.
- Stir the soy sauce, brown sugar, olive oil, sesame oil, sriracha sauce, and garlic powder together in a large bowl. Add the chicken to the bowl with the sauce and toss to coat.
- Prep the vegetables. Scrub and pierce the potatoes and microwave for 2-3 minutes until slightly soft. Allow the potatoes to rest until cool enough to handle then chop them into bite-sized pieces. Chop the broccoli and slice the pepper.
- Add the vegetables to the bowl with the chicken and the sauce. Toss to coat. Distribute the chicken and vegetables onto the sheet pan in an even, single layer. Sprinkle everything with freshly ground black pepper.
- Cook for 25 minutes or until the chicken is browned and the vegetables are browned and crisp.